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Fast fresh pasta shapes

post #1 of 9
Thread Starter 
I'm running the kitchen at an Italian restaurant at the moment, and I'm changing the menu to all fresh pasta. So far I'm making linguini, papardelle and gnocchi. One dish on the menu is penne florentine and I'd like to change the penne to fresh pasta. I was thinking gargonelli but will that take hours to shape? What is a quick to make pasta shape that isn't a noodle?
post #2 of 9
Why not save yourself a lot of work and just do rav? The only method of making garganelli I know of is to use one of those gnocchi marking gag boards and something roughly the circumference of a Sharpie pen... I would think that would probably take quite a bit of time unless you had a board and rod long enough to do like... an order at a time. I would think there's a better way.
post #3 of 9

@abaff410,

The Garg may be time consuming but a good gravy catcher, farfalle is also easy, or even a quasi gemelli.

FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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FOR YEARS I LIVED TO WORK! NOW I WORK TO LIVE!
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post #4 of 9
Yeah garganelli is a pain to do well and right, your pasta has to be super thin and you have to roll it at the exact right softness. Orochetti is a pretty simple one that's nice if made day of. Maybe go tagliatelle over the linguini too? I feel it's easier, a quicker pick up and looks damn nice.
post #5 of 9
Thread Starter 
With the exception if a few milimeters difference in width, tagliatelle and linguini are the same thing. How is pickup quicker on tagliatelle?
post #6 of 9
More flour/thickness= longer cooking time also it's more than just a couple millimeters, tag is usually wider than fettuccini which is wider than linguini. Anyways fresh tag cooks in less than a minute while fresh linguini takes two-three. Just my experience. From making pasta everyday. For a couple years now.
post #7 of 9

cavatelli?

post #8 of 9
Quote:
Originally Posted by youngchefkarl View Post
 

cavatelli?

My thought's exactly. Very easy to make too . Just cut little round balls of dough about 1/2"-3/4" in diameter, flatten them with a dowel pin slightly and starting in the center of the dough disc,apply a little pressure and roll with the outside edge and tip on your thumb outward. It should create an oblong shell-like almost bun shape.

post #9 of 9

Faglia e fieno  Alfredo use to be our best seller years ago at the Chianti Restaurant on Melrose Ave in  Hollywood. That was way back in the early 70s when I worked there as chef.

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Wer den Pfennig nicht ehrt,

Ist des Talers nicht wehrt !

Reply
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