Have you ever wanted to make your own Thermomix pasta?

In Episode 116, we are headed back to Italy (or so we think). But first, a little trip down memory lane to where we first saw pasta being made by hand (Thermomix Pasta will come later). In 2012, we were lucky enough to find ourselves on a road trip around Umbria, the green heart of Italy. On one of those glorious days we went deep into the hills with a family to go truffle hunting and cooking and just generally spending a day inside the culture of a 300 year old sheep farming family. This was one of those experiences that absolutely solidified our love for pasta and for Italian culture. In the podcast we start by sharing some history and some of our history.

Umbria Food Tour

This was ‘The Abbey’ that Bec mentioned during that pivotal moment in our relationship.

While we were there we had the privilege of seeing a real nona and another nona prepare fettuccini in what felt like was from thin air. We were standing around a kitchen table when Nona mounded some flour on the bench, dug a hole in the mound, cracked some eggs into it and mixed it by hand slowly adding water until a perfect dough ball was formed. Then the other nona rolled it out with the biggest rolling pin I’ve ever seen. Before we knew it this thin translucent sheet took over the whole kitchen table. Masterfully, this sheet of pasta was rolled and cut with magical ease. Check out the full story from the blog we kept at the time.

2012-06-21 12.31.54 2012-06-21 12.35.25 2012-06-21 12.48.25 2012-06-21 13.00.48 2012-06-21 13.03.20 2012-06-21 13.04.05 2012-06-21 13.13.02

 

So what does that have to do with the Thermomix? Well we have 4 cracking recipes that we think you’ll love as we explore the wonderful world of Thermomix pasta making.

Click on the play button at the top or download this in iTunes or on Stitcher Radio (and don’t forget to leave a review – it really makes our day!)

The recipes we chose this week:

Recipe 1 – Basic Pasta Dough (from The Road To Loving My Thermo Mixer)

make your own pasta in your Thermomix
You will be amazed just how simple making delicious pasta at home can be. This traditional pasta recipe from the wonderful Peta at TRTLMT uses simple ingredients that you’ve probably got in your pantry. This recipe is also available in The Steaming Issue Vol 1 of The 4 Blades Magazine.

Recipe 2 – Grain Free Pasta Recipe or Impasta

How to make your own gluten free and grain free pasta
What a glorious day it was when we created this recipe. We just LOVE this Impasta Thermomix Pasta. It handles just like the real thing which means you can make pasta of all types, ravioli, tagliatelle, fettuccini, lasagne sheets – you name it. This grain free pasta first appeared in The Freezer Issue of The 4 Blades Magazine as a Sweet Potato and Feta Cannelloni. We actually pulled this out of the freezer and put it in the oven to enjoy on launch day, such a great recipe to have on hand. Even if you don’t subscribe you can make your own creations with this delightful grain free Thermomix pasta.

Recipe 3 – Home Made Chicken and Vegetable Thermomix Ravioli

Grain free and gluten free chicken ravioli
We wanted to try something a little bit different for this pasta. With chicken and veggies on the inside you can rest easy even if the kids don’t want any sauce. This is a delicious recipe. As with all filled pastas it does take a bit of time but if you love cooking you will love spending the time to create this recipe.

Recipe 4 – Thermomix Basic Cheese Sauce
We put this mild cheesy sauce with the above Chicken and Vegetable Ravioli and it was delightful. You can whip this up in literally minutes, adults and kids will both love it. You could use these cheesy sauce with most pasta dishes and would also work as an excellent base for an Alfredo.
Here are some cool tips from this podcast…

  • When rolling out your pasta dough, try to make as even a circle as possible
  • Split the dough into parts before rolling to make it easier to handle (I split mine in 4)
  • Put your offcuts to one side and use them to repair holes or tears as you’re rolling out the rest of the dough, whizz up the off-cuts with a little water or oil and re-roll (and by a little I mean a little, maybe 1 tsp)

What’s your favourite pasta dish? Leave us a note in the comments below!

If you enjoyed this podcast, we’d be extremely grateful if you would take a second and leave us a review and rating over on iTunes.  Once on that page, simply click on the “View in iTunes” button to leave your review — thanks very much!

CONTACT US

1 + 13 =

questions@the4blades.com

© Copyright 2018 The 4 Blades

ABOUT   |  ISSUES  |  PRICING  |  PODCAST  |  SUPPORT  |  LOGIN

ABOUT   |  ISSUES  |  PRICING
PODCAST  |  SUPPORT  |  LOGIN

© Copyright 2018 The 4 Blades