Pasta_montana

08/12/2024

Three inner parts of an egg: yolk, white, and water. Yes, water. Eggs have actual water in them, it’s a little harder to notice when your egg has been on the fridge for a while but when they’re room temperature you can tel right away.

04/25/2024

Artsy pasta. I love adding a visual touch to a boring (yet delicious) plain pasta.

Last time I was at the I offered some striped and plaid pasta and it sold out quite quickly. So I’ve learned my lesson and I’m going for some more this next May 11th.

This is a great little gift for Mother’s Day. It’s very unique and it adds the experience of cooking. It goes great on its own or as part of a basket.

I’m expecting them to sell first, so if you want to make sure that you get something special for mom you can order it beforehand and I will make/save it for you. I will ask for 50% of the price in advance so that you remember that I have the product ready waiting for you.

As usual, you can check my recipes section in the highlights if you need some inspo for the sauce. I would have these with some butter, cheese or white sauce so that the patterns are still noticeable.

And just DM me to order!

From my table to yours
Debora

04/03/2024

Pasta in a Tuscan soup? Why not?
Yes, it’s a lot of carbs but you can balance it out too, just add less potatoes. Besides, it’s such a delicious and comforting soup you won’t ever regret having tried it.

My recipe:
Cook about 4 strips of bacon in a cast iron pan (you can use the pot directly? I just love the cast iron pan for meats). Leave bacon on a paper towel to dry. Once done, cook 1lb Italian sausage on the bacon grease (I like to have ground beef and add my Italian seasoning to it). Also leave your sausage/meat on a towel to dry.
Then I transfer the remaining grease to my pan and 2 potatoes pealed and sliced/cubed, 2 garlic cloves and sometimes 1/2 an onion. Cook until they’re soft and add the seasonings I want (usually just salt and pepper, but sometimes pepper flakes, garlic or onion powder).
I add 2-3 cups of bone broth and 1-2 of water and let it boil. Then I add half a bunch of spinach ( I don’t like kale that much) and my pasta of choice (1-2 portions) and let it all boil until the pasta is al dente. Then I add the meats and 1/2 cup of cream and let it simmer for 5 mins and voilà!

As you can see, I tend to be very flexible with some recipes and give them my own touch. Pasta in soups is something I’m getting more used to here in the states (specially gnocchi), but it’s all worth it!

Let me know in the comments what you think about the recipe once you try it.

From my table to yours
Debora

03/07/2024

03/06/2024

Sémola is a flour made out of durum wheat, which I s a harder grain. Observing the photos (the one on the left) you’ll see that it’s yellowish, and has a larger grain size. This allows the pasta to keep its shape, so it’s used for shapes like farfalle, garganelli, pavoni, etc. When making pasta with sémola only, no eggs are necessary, just water (or a vegetable juice as you may have seen in my beet juice-sémola reel).
Soft wheat flours: 00, unbleached, etc. These are white flours with a smaller particle size than sémola. They’re better for long pasta and require eggs to stick together and form the dough.
In general, durum wheat is used in northern Italy, and soft what in the south, but each region’s pasta has its own characteristics.
Which do I use? Soft wheat flours since sémola is very expensive in Utah.
Which one is better? That depends on what you’re making, but you can make any kind of pasta with whichever.
Which do I prefer ? I would prefer a combination of the two, but for commercial purposes I use unbleached flour.
Now if you want a specific kind of pasta and you’re willing to pay for what it takes, then I’m all in. I love quality and creativity!

From my table to yours

Debora

03/02/2024

The fresh pasta workshop is here! This first weekend of March I’m offering a pilot lesson on how to make your own long pasta: fettuccine, spaghetti, linguini, etc. After this workshop you’ll be able to go home and cook your own plain pasta in the sauce you want. I’ll be teaching you a classic Roman sauce: Caccio e Peppe, which well also enjoy.

The group is up to 3 people: $20/person. You can either invite your friends or signup individually and I’II add the rest of the participants. 50% of the price is due at the moment of registration. Also, lessons can be done in English or Spanish.
All ingredients and materials are included (basically the same ones you would use at your home). A summary sheet will be provided at the end of the class.

If you can’t make it to this first workshop, don’t worry, I’ll soon be posting more dates (most likely March 15th and 30th.

DM me to save your spot!

Debora

02/16/2024

It happens. No matter what kind of colorant you use, the color will fade at least slightly.
The interesting thing is how the discoloration changes depending on your pasta’s freshness. The following are images of fresh pasta vs cooked pasta (from fresh) and dry pasta vs cooked pasta (from dry). Do you see the difference? Can you notice how fresh pasta retains its color intensity much more than dry pasta?

Now, your next question is probably: “why”, and let me tell you: I don’t know this one … I have looked it up but I guess since colored pasta is not as popular no one cares too much, fresh is always better anyways 😎 But my guess is that pigments from vegetables attach better to moist dough. If you know the answer, write it down in the comments. And if you have any other question about pasta, please do the same thing.

From my kitchen to yours.
Debora

02/05/2024

I’ll be at the Creators Collective Makret in Lindon this Saturday from 11:00-4:00pm. Come get some dry pasta for your friends and family and why not for yourself too 😉

11/21/2023

Have you ever seen a pasta Christmas gift box? Now you have! You’re giving away both an object and an experience, the pasta and the cooking ❣️
This is a unique Christmas gift that will surely surprise anyone. Each 🎁 has a package of fettuccini (2 servings) and two packages of small or short pasta (1 serving each).
The kinds of pasta are as follows:
🎅🏻 Wreaths: made out of spinach dough.
🎄 Pine trees: made out of spinach dough. Cook them and add some parmissan snow on top.
🍝Plaid fettuccini: plain dough topped with spinach and beet-carrot stripes.
Since I like options, you can pick which pasta shapes you want in it. You can also add packages if you wish, or buy them separately without the box.
These little packages are great as stockings too!

Box ( 1 long, 2 stuffers) $20.00
1 Color long fettuccini (green-spinach, red-beet and carrot) $7.00 (4oz)
Plaid long fettuccini $8.00 (4oz)
Stuffers: Pine trees, wreaths, plaid Christmas boxes, Short fettuccini plaid, marbled short fettuccini $4.00 (2oz), $3.50 (1.5oz)

Since these need to be dried, they have to be ordered with at least 3 days of anticipation to the pickup time.

11/15/2023

Budines (pound cakes) are a treat we eat around the holidays in Uruguay and Argentina (mainly). Though to be honest, they're made throughout the whole year since they're so good during the cold winter time.

These delicious shareable treats are mainly filled with raisins or candies fruit. But since most people don't really like those options, I'm offering a chocolate based variety in the following flavors:
Vanilla, Pecans or almonds, Choco chips,
Marbled (vanilla-chocolate), Coconut-lemon, All chocolate.

I'm also offering two sizes in case you want to gift them to friends and family, stock them up to have a delicious homemade treat handy, or just have a greater variety of flavors.

The price list is in the last slide but if you want to buy more than 5 l'll make you a special discount.

11/14/2023

Want to surprise your loved ones these holidays? How about beet and ricotta-pecan ravioli in a brown butter sauce topped with Parmesan? This contrasting yet tasteful dish has the colors, the flavors and the texture you need to leave everybody talking about it.

You can have them fresh and cook them directly, or you can freeze them right after you buy them.That way you'll have them tasting fresh for a week.

As usual, fresh and homemade, and I would add, creative.

#2024