Captains Dinner Logo
to top

Pasta a la Mamma

January 17th, 2018 | side dishes

Home-made pasta, there is nothing better. Soft wheat semolina is the magic word. I was in a small shop for Italian food. At checkout the older grumbled something grouchy, (which must be resulting from living in Northern Germany…) owner: “Pasta? You don’t figure it out anyway.” On the question of whether he was this opinion because I’m not Italian, he replied unmoved: “My wife tried for 40 years, so you will not get out even there.” Allora! Per favore!

Pasta a la Mamma Pasta a la Mamma

Pasta, it’s really that simple:

Pasta, homemade

500 g soft wheat semolina
5 eggs (room temperature)
process to a smooth dough with your hands and give it through the pasta machine
place fresh pasta on a kitchen towel sprinkled with semolina until you cook them for 2-4 minutes in salted water
or dry the pasta hanging (they can be stored in a lockable plastic box), cooking time for dried pasta is 4-6 minutes

That's how the wife of the Captain does it

I reckon 100 g flour and 1 egg per person, the ideal dough never sticks to the fingers.

With this basic recipe, I prepare all kinds of noodles and dumplings. It’s perfect!

 

Leave me a message

Leave a Reply

Your email address will not be published. Required fields are marked *

Schwarzwurzelsuppe mit Kräuterseitlingen March 26th, 2019 | main dishes

Black salsify soup with trumpet royale

Waiting for spring. It’s cold again and stormy. Despite calendar start of spring. That makes you want a hot soup. And before we can finally harvest the first wild garlic, whose tips I have already discovered in the garden, there is again, probably one last time for this season, black salsify. A creamy salsify soup with trumpet royale mushrooms, garnished with lemon peel and our best olive oil.

read more
Hähnchenspieße mit Pfirsich-Paprika-Relish July 2nd, 2020 | main dishes

Chicken skewers with peach and pepper relish

The recipe has what it takes to become this summer’s favorite recipe! Finely marinated chicken skewers glazed with honey and a fruity relish made from peach, bell pepper and spring onions. That suits a warm summer evening!

read more
Fried polenta slices February 13th, 2020 | side dishes

Fried polenta slices

Why always dumplings, spaetzle or potatoes? Polenta slices are an ideal accompaniment to all stews and all dishes with a good sauce. In the past, polenta was considered “poor people” food. Today it finds its way into our kitchen. OK then!

read more

Subscribe

Just enter your data, and you will be notified of the latest posts.