I had some mozzarella. That made me think I should make some lasagna. (Also because when I make lasagna, we actually end up having enough for several meals, and I can freeze a chunk to use for other meals, when we need something quickly. )
So, because we're having a bit of a hot, bake-y week, that seemed the appropriate time to be putting something in the oven. (On the weekend, when it first turned warm, was when I suddenly was inspired to make some bread-and-butter pudding! My mind works in strange ways...)
Anyway, I also figured it was time for a second kick at the new-to-me pasta maker. And since I'd forgotten to take pictures the first time I used it....
So, this is a portion of the dough, waiting in the bowl, while I kneaded the other half. This time around I thought I'd mix the dough by hand. The first time, I used the Cuisinart, since I'd found some instructions. But really, the pasta maker does the kneading, as you roll the dough through it over and over. In which case, why dirty the Cuisinart? Because the mixing up of the dough is astonishingly simple. (In fact, I just discovered an even simpler recipe to try, with even fewer ingredients. I'll have to try that out too.)
[Note to self: 1/3 of the current recipe doesn't really make quite enough pasta for lasagna. Maybe 1/2 recipe would be better.]
Here I am rolling out the pasta. (It's hard to roll out the pasta *and* take pictures! I'd even decided that rolling the pasta would work better with three hands; two to guide and collect the pasta, and one to turn the crank.) You start off by taking the little ball of dough, like was sitting in the bowl, and patting it down into a thick little pad, and feeding that into the rollers. Then when it comes out you fold it over onto itself, and feed it through again. Eventually, after folding and feeding, and some origami time, the dough gets elastic and smooth, and it's now ready for the next steps.
So then you adjust the rollers to closer and closer, and rough the dough thinner and thinner, until you get it to a thickness which pleases your purpose. At that point you can cut it into noodles. However, since I was making lasagna, I really only needed to cut my pieces into appropriate lengths.
I couldn't find any definitive info on whether I needed to precook the noodles before putting the lasagna together. I understand the need to cook store bought dried lasagna noodles. The sauce is neither wet enough, nor is the lasagna baked long enough for them to soften. But fresh pasta is already soft. So....is cooking necessary? I googled a few comments out there, and opted for a brief cooking time. I did note that cooking changed the texture of the noodles. They became a little less fragile. That alone seems a good enough reason to pop them in salted, boiling water for a few minutes! It made them easier to use in the construction of the casserole.
Here's the lasagna, after I'd put it all together.
And here it is, baked, before we dived in.
Certainly it tasted well enough. I'm not sure, without a side by side tasting if I could put my finger on what the differences in taste might be. Darrell seemed to think it tasted different, and good. On the whole though, the reward may simply be my amusement at lasagna made with my own noodles. However, we'll have to see how the leftovers taste. I saw some comments on the web with differing opinions about the effect of fresh pasta in leftover, or frozen lasagna.
But on the whole, I think it was a satisfying experiment. I do have several things I'd like to try with this pasta maker. I'd like to make the pasta where herbs are rolled into the dough. I still need to try the cutting attachment, and see what happens. Ravioli would be fun. And I definitely want to play with some different flours. It would be interesting to find out if I can use rice flour and invent wrappers for Oriental dishes, or chick pea flour for samosa wrappers... It would never stop me opting for store bought convenience, but since stores local to me don't carry all these things, or even regularly stock the items I use as alternatives, then it would be nice to have the technology and information to occasionally assuage my own food cravings! (There, David Nairn. Just for you. "Assuage"!)
What tipped me off? The rapt attention of Charv. I found him sitting atop the bake oven, and he sat there and sat there... Fairly odd behaviour for a basically odd cat. Until I walked into the kitchen and stared up at the rafters!
Personally, I wouldn't have known one kind of bird's nest from another (more or less) except that there were some phoebes hanging around. Every year for the last few, we've had a pair of Eastern Phoebes show up for a single weekend, catch a bunch of bugs, (I think they like it when the cluster flies wake up!) hang about, flipping their tails, and then they're gone again.
In the space of only a couple of days, the little scrawny critters attached to the big hungry mouths have changed; as they're putting on fluff, and the beginnings of feathers. They look far more three-dimensional now, and even appear to be crowding the nest. Good thing there's only two babies in there....
Unfortunately, patient and persistent Charv is still hanging about. Though with good planning, the parent birds tucked that nest BEHIND the rafter he's staring at, so hopefully, the worst he can do is irritate the parents.
