Comments on: Herb Infused Pasta a la Marketman

By: Marghi

Marghi — Fri, 10 Aug 2007 18:03:12 +0000

Yikes, MM, I always cringe when I am called a chef!!! i think cook or kusinera is more apt….I don’t have a degree and have never worn a chef’s outfit or a toque because I am not comfortable with it (foodie nalang)… Cecile J, thank you for being a fan-atic!!! You are all our reason for being! I agree with you about MM…indeed we are all made better because of his sharing!! Thank God for your archives, MM, at least I can catch up!! will check out your May and June 06 archives now….hope I see you at Pink for Life…

By: Marketman

Marketman — Tue, 07 Aug 2007 12:07:20 +0000

CecileJ, hahaha, you have to watch what you say in your comments now that a real chef is reading them…heehee. Marghi,I did a series of posts from a trip to Spain and Italy in May or June of 2006 which may be of interest to you… Dee Bee, those versions sounds great. I also saw one with chervil in the noodles, except finding chervil here is like a needle in a haystack, but I did find it ONCE. Consol, the Kid rarely spends THAT much time in the kitchen but I think she was fascinated with noodle creation. Margarita, yes, less flour, definitely as my dough wasn’t the most ideal. And yes, to other commenters that semolina flour would be nice but I didn’t have any at the time… Jade186, thanks for answering kb’s question. kb, kinchay and chives are different as Jade explained.

By: CecileJ

CecileJ — Tue, 07 Aug 2007 06:26:23 +0000

Wheee! Now my day is made! THE Gaita Fores has replied to my comment! (Obvious ba I am a Cibo fan-atic?) Wide grins all around!!!!…And, yes, MM shares so much more than recipes and foodie info. He shares so much of himself to all of us and we are made better for it.

By: Marghi

Marghi — Tue, 07 Aug 2007 02:50:31 +0000

Hi Cecile J….you must agree MM.s blog is a real education for all foodies…..the best part about this passion is it gifts us all with constant, never-ending learning!!!! Am afraid I will start sleeping less because of this… Happy eating to all!!!!

By: CecileJ

CecileJ — Tue, 07 Aug 2007 01:03:22 +0000

Wow, THE Gaita Fores leaving a comment on your blog!!! You have arrived, MM!!!!

By: Dee Bee

Dee Bee — Mon, 06 Aug 2007 23:59:41 +0000

Two variations that I like:
1. Parsley leaves – A chef I know made sheets of pasta with parsley leaves sandwiched in between. He then used these to make ravioli. The end product is quite elegant with the leaves showing through.
2. Saffron threads – After infusing saffron threads, mix both the liquid and threads into the dough. Some recipes ask for the infusion to be strained. The threads visible in the pasta give it an extra special touch :D

By: consol

consol — Mon, 06 Aug 2007 22:34:33 +0000

Wow, The KId is turning out to be quite a gourmet and citizen of the world, just like Dad! Is it too late for you to adopt me so I can learn from you, too? heehee :-)

By: Maddie

Maddie — Mon, 06 Aug 2007 20:03:46 +0000

pasta heaven!

By: Margarita Fores

Margarita Fores — Mon, 06 Aug 2007 18:33:14 +0000

Making fresh pasta is quite heavenly….My brother who is a purist, dry pasta lover, cannot see the virtue in fresh pasta (by the way, he and his wife are the couple behind the newly opened Mamou at Serendra) ..but enough time in Italy, and you’ll be hooked…its nice to see that there are kindred spirits like you MM, and your family, who do take the trouble…..during a recent trip to Torino during white truffle season, a restaurant owner taught me that the best way to enjoy pasta with truffles is to have them just frsh with butter, and the truffles generously shaved on top…also, alter the proportion of eggyolk to flour in your ecipe a bit, lessening the flour, to make a more flavorful and also less carb-filled version….a good option for those south beach or low-carb dieters….ps fresh and dry pasta each have their strengths

By: veron

veron — Mon, 06 Aug 2007 18:04:00 +0000

I agree whole heartedly. Making food from scratch is not only the tastiest but there is some sense of satisfaction that comes with it!