Comments on: Pasta Question http://steelwhitetable.org/2008/07/10/pasta-question/ Consistency means you're as ignorant today as you were yesterday. Mon, 01 Dec 2008 21:05:39 +0000 http://wordpress.org/?v=abc By: tommyboy http://steelwhitetable.org/2008/07/10/pasta-question/#comment-218623 tommyboy Fri, 11 Jul 2008 15:49:19 +0000 http://steelwhitetable.org/?p=2969#comment-218623 first moosewood...beighy color..in the 1992 publication the recipe is on page 160 -161 first moosewood…beighy color..in the 1992 publication the recipe is on page 160 -161

]]> By: Jody http://steelwhitetable.org/2008/07/10/pasta-question/#comment-218618 Jody Fri, 11 Jul 2008 13:49:11 +0000 http://steelwhitetable.org/?p=2969#comment-218618 I think we have all of the <a href="http://en.wikipedia.org/wiki/Moosewood_Cookbook" rel="nofollow">Moosewood cookbooks</a> - we've made that excellent calzone. We'll try that with the fresh veggies we got from the <a href="http://steelwhitetable.org/2008/04/05/monctons-first-farm-share-program/" rel="nofollow">farm-sharing program</a>. Thanks! I think we have all of the Moosewood cookbooks - we’ve made that excellent calzone. We’ll try that with the fresh veggies we got from the farm-sharing program. Thanks!

]]> By: tommyboy http://steelwhitetable.org/2008/07/10/pasta-question/#comment-218617 tommyboy Fri, 11 Jul 2008 13:45:18 +0000 http://steelwhitetable.org/?p=2969#comment-218617 unworked dough in fridge...3-5 days...same as fresh pasta I am guessing I never sold any after three days..but I have had customers have in their fridges for over a week... I would make calzones out of the rapini and chard actually I would probably mix all the greens i do have a recipe for rapini pie which I used to make and sell..it was popular, the chard could be substitued for spinach...the moosewood cook book has a good recipe for calzones this is off the top of my head...I can forward you the recipes if ya want... unworked dough in fridge…3-5 days…same as fresh pasta I am guessing I never sold any after three days..but I have had customers have in their fridges for over a week…

I would make calzones out of the rapini and chard actually I would probably mix all the greens

i do have a recipe for rapini pie which I used to make and sell..it was popular, the chard could be substitued for spinach…the moosewood cook book has a good recipe for calzones

this is off the top of my head…I can forward you the recipes if ya want…

]]> By: jody http://steelwhitetable.org/2008/07/10/pasta-question/#comment-218606 jody Thu, 10 Jul 2008 20:04:30 +0000 http://steelwhitetable.org/?p=2969#comment-218606 We have one of those small, portable steel pasta-making contraptions. You bolt it to a counter and turn a crank to make different types of pasta. We've made pasta lots of times but that was before kids. Dawn has made excellent ravioli before, too. We have one of those small, portable steel pasta-making contraptions. You bolt it to a counter and turn a crank to make different types of pasta. We’ve made pasta lots of times but that was before kids. Dawn has made excellent ravioli before, too.

]]> By: ChrisO http://steelwhitetable.org/2008/07/10/pasta-question/#comment-218604 ChrisO Thu, 10 Jul 2008 19:00:02 +0000 http://steelwhitetable.org/?p=2969#comment-218604 do you have a pasta roller? i have one! do you have a pasta roller? i have one!

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