I’m a noodle freak. Pasta too. This is a common & quick dish around the euge household.
Some frozen shrimp and a BBQ chicken wing to round out the meal. Goes great with a lager like Czechvar.
MMMMM Spicy! And hearty!
The Nong Shim “udon-type” features thicker noodles than the regular ramen. Doesn’t get as soggy either. I used to only find this type of brand at the Asian market but now they are everywhere.
I love noodles as well…rice sticks are a particularly favorite. That’s a clever usage of semi “instant” noodles (albeit not ramen) with leftover BBQ chicken! How did you make the broth?
The included seasonings are premium quality. Usually add just a few drops of sesame oil or fish sauce. They really don’t need much doctoring up except for veg or meat sometimes. Frozen snowpeas…
LMAO
I’m a noodler too!
There’s a Vietnamese dish Capp introduced me to called Pho…wow that is the noodle of all noodle dishes.
A Noodler! 
the Pho pics made me drool. I’ll have to go for some of my favorite soon!
Cap that guy really loves his noodles- I’m just a freak for them… 
Oh what to do with this Peking Duck?
So it got used in my lunch. Only took a few minutes.
Ingredients:
1 pkg Sapporo Ichiban Chowmein
Slice off onion quartered
1 baby Bokchoy chopped
A few slices of leftover Peking Duck
Chives
Oil up pan with sesame oil and heat it up real good- toss in the veg and put some marks on them, hot but still crunchy. Slide veg off onto plate and then toss in Duck and sizzle for a few minutes. Remove duck and add 1 cup hot water and the noodles. Soften some while covered then add seasoning and incorporate. When the noodles have absorbed the majority of the liquid add the veg and meat. Toss to mix and plate.
Just got a new Marcato pasta machine. Havent had one in years.
Im doing some practice runs with dough now. You have to roll a few batches of dough through the rollers untill they are clean. The first run of dough I just did came out gray. :o
Might get as far as lasagna tonight. Ill post some pics of the dough action later.
I got an Imperia pasta machine a few months ago. I don’t like to use the attachments; I prefer to just hand cut the pasta. It works great and doesn’t take much time at all once you get then hang of making the dough.
Havent tried the attachments yet. Well just cleaning the rollers anyways. Seems to work OK though. I have the ftetuchini and linguine one. It sticks together a little but I think I just need to flour it more.
Im gonna try to get some nice thin perogie dough through here.
I’ve got one permanently affixed to my counter. Runs out some nice sheets. Noodle on!
I have one just like this. Care to share some dough recipes?
Well this is what I made for lunch yesterday: Hot Italian sausage with Vodka sauce. A simple quick dish. Serves four.
Was looking through my pantry and found this pouch of Bertolli Vodka Rustica sauce. Hmm been sitting there a while… Back says: Best by Oct 09! >:( Oh well.
Then I realized the sausage had made it’s way into the smoker over the weekend with the Polish and Brats. Another oh well…
8 oz dried Rigatoni
1 medium onion halved & sliced (I like white)
1 Tbs of minced garlic
1 lb cooked Italian sausage roughly chopped
1 pouch expired Vodka sauce
1 tsp olive oil
Salt and freshly ground pepper per preference
Parmesan (grated)
Bring salted water to a boil and add rigatoni. Meanwhile:
Saute onion in oil until slightly translucent add garlic then remove to a plate. Sizzle the sausage and add the onions. Once incorporated remove to plate again. Heat up sauce in pan and reduce slightly. Add sausage and onion. Much of the grease remains on the plate. 
Salt and Pepper to taste.
Simmer sauce until pasta is aldente. Drain pasta and place on serving dish or platter. Top with the sauce and cheese. Serve!
Usually I’ll skin the raw sausage and roughly chop it up. The smoked sausage brings a little something different. The casing gives a nice crunch but it isn’t my preference. Not bad though. The addition of bell pepper to this dish would really improve it. Overall very tasty and filling.
Normally I’ll make my own tomato sauce but the stragglers in the pantry need culling.
Cap I’ll try to do a fresh pasta this weekend. A rustic wide-cut noodle with Bolognese sauce sound nice?
Looks delicioso.
I used to make the dough with semolina or duram flour. Thats what I use to make those manicotti crepes.
Didnt have any on hand but I made lasagna the other night ueing just plain old unbleached flour and it worked great.
You can knead it by hand but I added about 3-4 cups of flour to the kitchen aid and made an indentation in the flour. Then addded 6 lightly beaten eggs. Then tilted the mixer and blade into the eggs and set the mixer on low. if it is to wet add some more flour gradually. If it is to dry add a little water gradually. It should never stick to your fingers. When done remove and knead on a board or something a few times.
This will make enough dough sheet for lasagna to serve 6 or 8 people easily.
Then roll it through the regular rollers a few times each setting gradually making it thinner. Lice it as needed to fit the lasagna pan.
Do you want my lasagna and tomato gravy recipe?
Really wanted to quote back to your inlaws and ketchup. Couldn’t find it though.
You know I really wouldn’t mind seeing the recipe - just want to compare to what we do.
Fresh noodles are not par for the course here unfortunately. And when it’s made, one or two go into the freezer for future use.
It’s a weird mindset thing but I can’t get over calling it tomato “gravy”. I am picturing Thanksgiving turkey gravy spiked with tomato paste. Ah well, we all have our crosses to bear.
Sort of pasta/dough related, but does anyone have a good recipe for dough that gives a good deep fry result? We did samosas but the shortening/flour dough basically tasted like fried pie crust…good in its way, but the wife was hoping for something more like what they make crab rangoon with…wonton dough, is it? Samosas are a bit like deep fried ravioli or pierogi.
I know calling it gravy seems strange. I grew up calling it that. I think it is more of a North East Italian American thing.
Not to far of a stretch though. You think of gravy as a flour roux type sauce that is made from bone stock or drippings. Real tomato gravy like mine is made with lots of bones. Basically a tomato bone stock.
Marinara sauce is never called gravy. Marinara sauce is called tomato sauce. They look the same, both made with tomatoes. Just that the gravy is made with lots of bones and meat.
My Grandmother always made gravy when she made a Ragu. That is a dish that is a mish mash of meat (maybe even left overs) that is mixed into a tomato gravy. with fried peppers and veg served on rigatoni. Man I loved that. Only time we got to eat well growing up, both my mom and my dad couldnt cook to save their lives.
I make the tomato gravy ideally with some pork neck bones or pigs feet, lamb neck bones, beef marrow bones. All cheap, you can use any one or combination.
For the “Gravy”:
Brown the bones in some oil in a big stock pot. After brown throw in a head or two of garlic peeled and chopped. Throw in a half a small onion chopped. a healthy pinch of salt, fresh cracked pepper (lots). dried Oregano, dried basil, grate in a whole head of nutmeg. a pinch of red pepper seed. Ideally fresh but dried ok of bay leaf, rosemary. De-glaze with a small amount of red wine or water. Then add a couple of large cans Tomato puree and crushed. Add some water till it is kinda thin but not watery. Bring to a boil then turn down to a simmer. Add a teaspoon or two of sugar (sort of breaks the acid in the tomatoes). Add a small can of tomato paste. Grate in a fist full of locatelli cheese or other type of parm.
Cover and simmer till the meat is falling off of the bones.
Take the bones out shaking off the excess gravy into the pot. Pick off any meat you can find chop it and return it to the gravy.
There are variations but that is traditional Italian tomato gravy.
Ill post my lasagna recipe later, gotta go for now.
Its interesting though ill be honest. Instead of using ricotta cheese witch is watery cheese made from dairy whey
I use my home made paneer, It is basically a firmer milk ricotta that cakes and holds together really well. When you slice the lasagna it stays formed and comes out in a nice layered slice.
It’s all better the next day, right? Lasagna the day after is always better.
So, gnocchi counts as pasta - right? I had this awesome 4 cheese gnocchi in SanFranciso at the Mona Lisa.
I faked it with a bunch of hard cheeses, cream and a ton of nutmeg. Anyone got a killer recipe along these lines?
As far as the wonton pasta I’m willing to bet it has a good portion of rice flour in with the wheat.
Oh man, I love gnocci. I make it homemade some times. Not hard to do just takes some time.
Another thing growin up, we never called it pasta. It was macaroni.
A friend of mine’s mom (little Italian lady about 4’10") used to make homemade about once a week, it was awesome. She used to make pizza for us every Friday night, it was gone in a flash. Of course we usually had supercharged appetites for some reason.