Monday, November 11, 2013

Making Pasta with Friends

Cooking with the Goomahs. Episode 1!

Please do not take offense. Goomahs (pl), or as we say, now sound it out  Goo ma ahs is not a bad word. It doesn't mean what you think it means!   The word actually comes from the Italian word Comare which means Godmother. So when my girlfriends and I get together we call each other the Goomahs. We are the Goomahs. We are Godmothers to each others daughters!

The other day we got together and decided to make some pasta together.
I don't know how much Mariann really absorbed of the process since she was busy making cardone, 'scarole and beans, and stew. I should also mention that we were consuming alcoholic beverages. Let's just say it was a fun day.  At the end of the day, we all ate well.

This is the pasta recipe I have that has been in my family for many years. It is the recipe we use as our dough for our  homemade ravioli.

When we make ravioli we make 400 dozen. The following recipe over the years has been  accommodated to our needs. We work with 5 pounds, 8 pounds or 10 pounds of flour at a time.
Feel free to adjust to your own needs.

Pasta Recipe

10 lbs flour

6 cups  luke warm water or more as needed
8 whole eggs
4 egg yolks
olive oil  (1/4 - cup to 1/2 cup)
3 tablespoons salt

mix all ingredients together until the dough starts to form adding the water a little at a time. The dough should be more on the dry side then on the wet side.

8lbs flour

4 1/2 cups warm water or more as needed
4 eggs
3 egg yolks
olive oil (1/4 cup )
2 1/2 tablespoons salt

5 lbs flour

2 whole eggs
6 egg yolks
1 Heaping Tablespoon Salt
3 cups warm water or more as needed
4 Tablespoons Olive Oil*
* This is an estimate, we don't measure, we just eye ball.

Once every thing is mixed divide your dough in sections and using a damp cloth cover what you are not going to work with.

Run your dough through a pasta machine so it is smooth. I usually will work the dough between the numbers 5 - 6 on the dial depending on the type of pasta we want to eat. We like it very thin, light and fluffy!
For more pictures of homemade pasta look here, here and for an actual video of pasta making while I was in Rome click here.

Buon Appetito

Thursday, November 7, 2013

Pumpkin Scones

We love pumpkins! Pumpkins can add so much flavor and moisture to whatever you are baking. Did you know that you can substitute a can of pumpkin puree for the oil and eggs in a cake mix? The outcome is a rich and moist delicious cake! Did I mention that it also has less calories? Amazing.

I found this recipe the other day while looking for recipes for pumpkins. Scones. I've never made scones. However, I know I like to eat scones! Not being a fabulous baker, I didn't know if they were difficult to make. I tend to look for easy recipes when baking.  So when I saw this recipe for Pumpkin Harvest Scones  by King Arthur Flour I gave it a thumbs up and I put it on my list of things to try to bake.

I'll be bringing a big basket of these to our family gathering for Thanksgiving Dinner!

I adapted the recipe from the King Arthur Flour Harvest Pumpkin Scones recipe. For the original recipe please follow the link I have provided.  I didn't have cinnamon chips, or crystalized ginger chips. On my next shopping trip I'll pick those up.
These were easy enough to make.  We were eating them hot out of the oven. Delicious!

Pumpkin Scones

2 3/4 cups flour
1/3 cup sugar
1 Tablespoon baking powder
3/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

1/2 cup cold butter cut into pats

2/3 cup canned pumpkin
2 large eggs

1 cup dried cranberries (choc. chips, cinnamon chips, raisins, etc)

Mix all of the dry ingredients together. Add the butter and work into dry ingredients. Your mixture will be uneven and crumbly. Do not over work. It's ok if you see pieces of butter that haven't been fully incorporated.
Add dried cranberries/raisins.

In another bowl whisk pumpkin with the 2 large eggs. Add the dry ingredients to the pumpkin mixture.
With a spoon mix in together. Do not over mix, or the scones will become tough. The dough will be lumpy,  and sticky.

Line a baking sheet with parchment paper and flour the parchment paper.

Divide the dough in half and form 2 circles each  about 5" - 6 " round and 3/4 inch thick.

Brush each circle with milk and sprinkle with granulated sugar and cinnamon.

Using a knife cut into 6 pieces/wedges and gently pull apart so that the pieces don't touch each other, about 1/2 inch apart.  Freeze for 30 minutes uncovered.

While the scones are in the freezer preheat the oven to 425 degrees.

Bake scones 22 - 25 minutes or until golden brown and toothpick comes out of the center clean.


If you have any questions, please email me. I'd love to hear from you!

Boun Appeitito!
Hot and out of the oven 
Circles brushed with milk

cut into 6 wedges
Sprinkled with sugar and cinnamon

into freezer for 30 minutes

Another batch of yumm!