Definitely not traditional or perfectly executed but I thought it was pretty good

Fun little guys.

I recently started using a Philips 7000 series machine, and in every batch I’ve made so far some of the noodles are a lot more yellow than others.

They all taste the same and have the same texture, as far as I can tell, but it does make me curious.

Does anyone know what causes this? My thoughts are that it’s a beginning of the batch vs end of the batch thing, or the wrong amount of water.

The die used for these was their brass radiatore.

Pasta With No-Cook Tomato Sauce

Produce 1 cup Basil, leaves 1 Garlic clove 1 1/2 lbs Tomatoes - needs to be farm fresh, high quality tomatoes. Big and fleshy

Pasta & Grains 12 oz Strand pasta

Baking & Spices 1 Kosher salt 1/2 tsp Red pepper flakes (or Calabrian chile paste)

Oils & Vinegars 1/4 cup Olive oil, extra-virgin 4 tsp Red wine vinegar

Dairy 1 cup 4 ounces finely grated parmesan 2 tbsp Butter, unsalted and cubed

Cut the tomatoes into halves and squeeze out the seeds, then rough chop. Mix with all other ingredients and let sit while you cook the pasta (I prefer linguine) al dente.

Transfer from water to your tomato mixture, mix mix mix, add pasta water as needed.

Top with more basil and copious amounts of cheese

Not sure whether its pasta or not. Recipe: I mostly followed babish's basics recipe except I used some local shredded cheese (similar to year old Gouda) in the dough. Didn't add sage or onions. Did add a little chili powder. Put in some bell pepper during the latter stages and garnished with more cheese and some brined green peppers for acidity.

This is good for when you have a lot of potato and don't really love most potato dishes. Just takes a lot of time.

I thought I'd repost this with the recipe this time, as I forgot to included it the first time. This is my first time making pasta from scratch and it was a very interesting experience.

Here's a brief rundown of the recipe I followed, courtesy of the website Recipes from Italy (with some adjustments):

On your work surface, mix 2.625 cups of all purpose flour, 0.25 tsp sea salt, 0 25 tsp of ground black pepper, and 0.125 tsp of ground nutmeg. Form a well in the middle and add roughly 2.5 cups of pumpkin puree (I made mine from scratch using a medium-ish sized pumpkin leftover from Halloween). In a small bowl beat 1 egg. Form a well in the center of the pumpkin puree. Pour in the egg and incorporate it with a fork and work it until it's homogeneous. Working with your hands, gently knead the dough and form it into a loft. Use a sharp knife to cut pieces from the dough. Shape the pieces into finger thick logs and chop the logs into about 2 cm pieces or into desired size. I don't have a gnocchi board so I didn't give them their signature stripes. You can either cook them right away or freeze them for later use. I'll be making them with garlic and mushrooms in a rosemary butter.

hi guys this is my 2nd post and I think I can now tell I’m very srs abt eatting Pasta for the rest of my life anyways today I made spaghetti aglio e olio yes ik it’s not spaghetti but I love bow tie sooo

Perfect delicious