/ck/ - Food & Cooking

[Anonymous No.12479249]

I'd like to make an Italian pasta dish from scratch for dinner tonight. What does /ck/ recommend?

[Anonymous No.12479322]

just pour some olive oil on some cheese, pasta, tomatoes
you're done

[Anonymous No.12479333]

just pour some cream on some cheese, pasta, peas
you're done

[Anonymous No.12479369]

>>12479249
sketti n butter

[Anonymous No.12479371]

>>12479249
pasta with tuna as cooked by italian students in the 90s:

ingredients:
>garlic
>olive oil
>chilli flakes
>tinned tomatoes chopped
>tinned tuna in sunflower oil
>black pitted olives preferably air cured
>capers
>pasta

method:
>put some water on to boil, add salt if you want. when boiling add pasta and drain when cooked.
>chop or crush the garlic and add it to a pot or pan, I prefer a pan so I get a dryer sauce
>add olive oil and fry
>drain oil from the tuna and then add to the pan. fry until it is decently broken up/ like a paste
>add olives and capers and fry for a while
>add tinned tomatoes and then fill the tine with 1/4 water to get as much tomato as possible
>add dried chilli flakes
>cook until sufficient amounts of water have been evaporated.
>add to pasta and stir

done. feel free to ask questions if needed.

[Anonymous No.12479379]

>>12479371
Would this work with fresh tuna?

[Anonymous No.12479388]

>>12479249
use premade dried pasta

[Anonymous No.12479393]

>>12479379
idk I've never tried that, I guess if you cooked it through beforehand it might work but I'd play it safe with some tinned tuna

[Anonymous No.12479408]

>>12479388
No I'm going to make the pasta fresh.
>>12479393
I'd like to make everything as fresh as possible, but I'm willing to use canned tomatoes if I can't find decent ripe ones.

[Anonymous No.12479416]

>>12479408
making fresh pasta. ye sure it's your date i dont rly care

[Anonymous No.12479434]

>>12479249
you must first create the universe

[Anonymous No.12479446]

>>12479408
you choice bro I can't get fresh fish in my country so it's better to get tinned fish. but lemme know if its any good.

[Anonymous No.12479453]

>>12479408
Fresh pasta is really not a thing in Italy.

[Anonymous No.12479469]

>>12479249
make some gnocchi

[Anonymous No.12479476]

>>12479453
That doesn't sound right to me, but I don't know enough about Italian home cooking to refute it. Even in France people had pasta machines in their homes.

[Anonymous No.12479484]

use anchovies when making the sauce

[Anonymous No.12479503]

>>12479484
That sounds excellent.
>>12479249
Also does anyone know if penne alla vodka requires the ridges?

[Anonymous No.12479505]

>>12479249
Make tortellini. It's a bit of work but fresh tortellini is just fucking miles above the store bought ones that everyone uses. Get creative with the filing. I usually make spinach, ricotta and veal tortellini, but that's kind of standard. I usually make a nice garlic Alfredo for tortellini.

My other vote would be for something bolognese. Made a bolognese lasagna the other night with homemade lasagna noodles and it was awesome

[Anonymous No.12479507]

>>12479453
I'm going to assume you've never been to Italy

[Anonymous No.12479511]

>>12479484
anon has a good point, a putanesca or picchi pacchi sauce is more fancy and sophisticated than my student food idea

[Anonymous No.12479516]

>>12479503
you mean on the pasta? probably not.

[Anonymous No.12479567]

>>12479511
>putanesca
Agreed. It's cheap to make and tastes great.

Here's a recipe anon
https://the-food-guy.com/index.php/recipes/food-sun/italian/spaghetti-putanesca-anchovies-garlic-and-capers/

[Anonymous No.12479573]

>>12479249
bump

[Anonymous No.12479594]

Just watch Il Bocca Tv desu
https://www.youtube.com/watch?v=iGTBpkIL8rQ

Or Stefano Barbato
https://www.youtube.com/watch?v=dTJ-ZP1mHX8

Or cookaround TV
https://www.youtube.com/watch?v=zZkbiL9UMxg

Those are three top tier real Italian cooking channel desu

[Anonymous No.12479596]

>>12479503
>penne alla vodka

The name would suggest you need penne. The picture you have is rigatoni. There is no real reason you can't make "rigatoni alla vodka" by simply changing the type of pasta you use.

[Anonymous No.12479610]

>>12479594
>not having a folder of collected recipes transcribed from the babblings of old italian women and clippings from newspapers.

[Anonymous No.12479680]

>>12479484
if you use anchovies wash them off beforehand so the sauce isn't too salty, I've made that mistake before.

[Anonymous No.12479697]

>>12479596
Thanks I noticed the recipe says to use either rigatoni or penne.
>>12479680
If I end up doing the vodka sauce, should I use anchovies? I don't see any recipes that use them for that sauce.

[Anonymous No.12479736]

>>12479697
idk, I'd never heard of it until today, i'm the wrong guy to ask

[Anonymous No.12479764]

>>12479697
>If I end up doing the vodka sauce
Why do you want a vodka sauce so bad?

[Anonymous No.12479802]

>>12479764
The pic looked tasty and simple, and I haven't had it in a long time.

[Anonymous No.12479823]

>>12479249
Pasta primavera or bust

[Anonymous No.12480137]

[Anonymous No.12480141]

Not sure why that posted sideways.

[Anonymous No.12480143]

[Anonymous No.12480147]

[Anonymous No.12480154]

[Anonymous No.12480160]

How does this look? Do I need to knead more?

[Anonymous No.12480317]

I started over with this guys instructions https://www.youtube.com/watch?v=y8wgXoPDnXQ.. The first batch didn't seem right.

[Anonymous No.12480344]

Simplest would be cacio e pepe. 4 ingredients
Spaghet
Pecorino romano
Pepper
Salt
Check how Alex French guy cooking does it to get it extra creamy without using any actual cream

[Anonymous No.12480433]

I'm going to roast a chicken as well, so there's a protein with dinner and chicken left over for grape and pecan chicken salad tomorrow.

[Anonymous No.12480476]

Stuffed with some lemon, orange, and celery.

[Anonymous No.12480486]

>>12480317
Kitchenaid with a dough hook is so much easier and cleaner than this shit

[Anonymous No.12480491]

>>12479249
just tomato sauce and basil is all you need. simple but godly.
though you need good ingredients.

[Anonymous No.12480521]

Seasoned with salt, pepper, and baking soda. Going to let it dry up the skin for a while before I put it in the oven.
>>12480486
Yeah I can see why people get those. I've never made a dough that called for kneading before.

[Anonymous No.12480523]

>>12480491
One dimensional and bland. Try again

[Anonymous No.12480527]

>>12480521
Do you at least have a pasta machine or are you cutting by hand?

[Anonymous No.12480563]

>>12480527
By hand. Second batch of dough is looking good.

[Anonymous No.12480592]

>>12480527
>>12480563
Trying to make it resemble garganelli.

[Anonymous No.12480644]

>>12479408
I’ve made pasta from scratch once (easy stuff, spaghetti) and I didn’t notice a huge leap in quality from dried. I would say it’s not really worth the effort.

[Anonymous No.12480707]

>>12480644
Yeah this is turning out to be way more labor intensive than I had imagined, especially since I don't have a hook mixer or pasta machine. I wouldn't mind making linguine or spaghetti or something like that next time.

[Anonymous No.12480740]

Welp I took a break, left the room, and came back to find all the garganelli I made mostly gone and the rest mangled. Now I have to decide whether to kill the cat or do it all over again.

[Anonymous No.12480883]

I ended up just loosely curling some ridged strips. There is still a ton of dough left, so I'll think of something else to make with it tomorrow.

[Anonymous No.12480988]

>>12479371
>>12479393
kek I love Italians, their starving students have fresh garlic, capers, air-cured olives, and olive oil laying around thier flats.
I don't even know what air-cured olvies are
>tfw I will always be an amerifat

[Anonymous No.12481377]

>>12480988
>tfw I will always be an amerifat
let us focus on cooking!

[Anonymous No.12481425]

The sauce came out insanely thick even though I kept adding more pasta water and heavy cream. The pasta itself was great, but next time I would rather buy it fresh or boxed considering the amount of effort it took to make such a small amount. Thumbs down on the recipe that recommended using canned tomato paste, but I enjoyed it despite that. The chicken was the juiciest with the crispiest skin I've ever made. The salad was nice and refreshing. It was dressed with olive oil, red wine vinegar, lemon juice, orange juice, honey, salt and pepper with cucumber, tomatoes, and grated parmesan. I've got goat milk panna cotta setting in the fridge for later.

[Anonymous No.12481435]

>>12481425
Here's the panna cotta when I was cooking it earlier.

[Anonymous No.12481917]

Here is the finished panna cotta. I used goat milk, heavy cream, raw honey, a vanilla bean, a little extra vanilla extract as the vanilla bean was pathetically thin, and a little water and gelatin. It was very easy to make. There's a little rippling on the top, because I put these two bowls in the freezer to be ready faster then transferred them to the fridge. I'd never had panna cotta before, and it was excellent. The recipe didn't call for much honey, so it wasn't overly sweet. The fruit on top added some freshness, sweetness, and contrasting flavor and texture. I'll definitely make this one again.

[Anonymous No.12481925]

>>12481917
*I used half heavy cream and half whole milk, because the recipe called for half and half, which I was out of.

[Anonymous No.12482073]

>>12481925
All in all looks pretty decent, 8/10 would eat happily

[Anonymous No.12483004]

>>12482073
Thanks! Here's the little demon fucker that at all my garganelli when I left the kitchen. Usually I put food in the microwave or oven when I have to leave the room, but I didn't think I had to hide pasta.

[Anonymous No.12483033]

>>12483004
Pasta eating cat huh? Does he hate Mondays?

[Anonymous No.12483048]

>>12483033
I don't understand the reference you're making, but I'm guessing he liked it for the egg content. He once ripped through a heavy duty freezer bag filled with 6 salmon filets and ate all of them.