「noodles」を含む日記 
はてなキーワード: noodlesとは
2024-07-28
■anond:20240728111317
Once upon a time, in a land not so far from the bustling markets of modernity, there was a peculiar tale of a man named Kandata. This man, notorious for his misdeeds, found himself in a rather sticky situation, quite literally, in the depths of hell. Now, this isn't your everyday hell; this was a special one, where instead of fire and brimstone, there were pools of soy sauce and mountains of grated daikon radish.
One fine day, or as fine as it could be in such a place, Kandata noticed a glistening strand descending from the heavens. It was not the usual spider's silk but a strand of the finest Ibo-no-ito, the legendary noodles known for their delicate and refined texture. The gods, it seemed, had decided to give Kandata a chance at redemption, for even they could not resist the charm of these exquisite noodles.
Kandata, with hope in his heart and a growling stomach, began his ascent, climbing up the noodle. He climbed past the mountains of tempura, dodged the flying chopsticks, and even made a brief stop at the plateau of pickled ginger. As he climbed, he couldn't help but marvel at the noodle's resilience; it was, after all, the premium stuff, not your run-of-the-mill supermarket soba.
But alas, the tale takes a turn, as tales often do. For Kandata was not alone in his noodly escape.
Below him, a horde of other sinners had caught sight of the noodle and, driven by their own hunger, started to climb after him. Panic set in, for if there's one thing worse than being in noodle hell, it's having to share your noodle out of it.
In a fit of selfishness that would make even a kappa blush, Kandata bellowed, "This Ibo-no-ito is mine! Who told you lot you could climb it? Scram! Get off! This is a one-man noodle!" And just like that, the noodle snapped, not because of the weight, but because of the sheer audacity of trying to hoard something as communal as noodles.
Down went Kandata, back into the soy sauce pool, as the noodle retracted back into the heavens, leaving behind a scent of wheat and regret. The moral of the story? Never get between a man and his noodles, and more importantly, never underestimate the power of sharing... especially when it comes to Ibo-no-ito. For in the end, it's not just about the climb; it's about the company you share your noodles with.
And so, the legend of Kandata and the Ibo-no-ito lives on, a cautionary tale whispered across dinner tables, reminding us all that sometimes, the path to salvation is best traveled with a little bit of company and a lot of noodles.
2020-10-16
■How to make pasta at home
My favorite 4-ingredient homemade pasta recipe — easy to make by hand, in a stand mixer, or in a food processor. Plus tips on how to roll out your pasta by hand or using a pasta maker.
The inspiration for it all began on our trip to the Amalfi Coast this spring, where Barclay and I became wholeheartedly convinced that we needed more 100%-from-scratch Italian food happening here at home in our little kitchen. Stat. So Barclay set his sights on perfecting homemade mozzarella this spring (more on that to come) and I came home ready to dive into the world of homemade pastas, gnocchis, and breads of all kinds. I even broke my minimalist no-new-kitchen-appliances-while-we’re-in-Europe rule and brought home an adorable little traditional pasta maker and wooden drying rack to make our pasta dreams come true.
Turns out, homemade pasta is even more delightful — and easy and delicious and fun — than I expected!
First off, the fresh pasta dough itself is a breeze to make. If you happen to own a food processor, the dough can be prepped in less than 5 minutes. (Or you can make it by hand or in a stand mixer in less than 15 minutes.) The process of rolling out the noodles is also easier than I expected, especially once I got the hang of using my little pasta maker. (I’ve included instructions below as well for how to roll out pasta using a stand mixer or a rolling pin by hand.) I’ve also enjoyed experimenting with the various different pasta flours and discovering which ones I like best for different occasions. (Short answer — I prefer “00” flour most of the time, but occasionally mix it with semolina for heartier shapes or sauces.) Mostly, though, we’ve just enjoyed eating fresh pasta. It has such a delicious, fresh, chewy, unmistakable bite to it. And it has instantly kicked some of our favorite pasta recipes up a mega notch. (Here’s lookin’ at you, cacio e pepe!)
Also fun? Inviting a group of girlfriends over on a Friday night to share a bottle of rosé as we roll out a batch of homemade pasta together. And having leftover linigune in the fridge to pull out for a quick dinner on a busy weeknight. And surprising friends and neighbors with a tupperware full of cute little fresh pasta nests as gifts. And being “that home” that now has fresh pappardelle casually draped and drying by our sunny living room window.
I’m loving it all. And if you also happen to be a fan of really good pasta, I have a feeling this might be your new favorite thing too.
So to continue with Italian Week here on the blog today, I am sharing everything I’ve learned so far about the art of making some seriously delicious homemade pasta. I’ve tried to include lots of different methods and options to work with whatever you have in your kitchen. So please poke around and find whatever method works best for you — and report back if you give homemade pasta a try! I would love to hear how it goes.
HOMEMADE PASTA RECIPE | 1-MINUTE VIDEO
Semolina Flour
Alright, to make 1 pound of classic homemade egg pasta, you will need the following pasta ingredients:
Flour: I really love to make my homemade pasta with “00” flour, which yields the silkiest pasta. But if I am making a sauce that is a bit more hearty, I will use half “00” and half semolina flour, which makes the pasta a bit more sturdy and helps the sauce to cling to the pasta better. That said, any of these three flours (or a combination of them) will work with this recipe:
“00” flour: My personal favorite, which makes the texture extra silky.
Semolina flour: A heartier flour, which can help the pasta cling better to the sauce. (Semolina is also my favorite flour to sprinkle on the cutting board and pasta, while you are in the process of rolling out the dough.)
All-purpose flour: Also works pretty well if this is the only flour you have on hand.
Eggs: This recipe calls for four large eggs.
Olive oil: This will also help to moisten the dough. (If the dough is still too dry, you can also add in a few teaspoons of water.)
Sea salt: We will add a teaspoon of fine sea salt to the recipe, plus I recommend adding a little extra to your pasta water when cooking the pasta.