Home in Disarray: Clam bake?
The best cinnamon rolls ever
Home in Disarray: My amazing cinnamon rolls
Shrimp on a bed of garlic mashed potatoes with steamed broccoli and a white wine, lemon and caper sauce
Home in Disarray: Shrimp on a bed of garlic mashed potatoes with steamed...
That's a good method. I just don't think I can get past it the smell. Although my casings were very strong, and fairly thick. Maybe that was part of the problem with the chewiness, I don't remember commercial sausages that I've had having casings that were quite so thick.
You must make a much drier dough than me. My pasta turns out fine and I almost always do a very short rest.
I'm not sure what type of rest you're talking about, but in bread, the rest is generally prior to kneading and shaping, not baking. Most recipes call for about a 20 minute rest at...
Is there a reason that you rest the dough for 1.5 hours? I admit to never having used a recipe, but I've made pasta numerous times and have never had problems with less than 5 minutes of resting the dough.
I can understand wanting to knead by hand, but in some cases, it's difficult to get as wet a dough as you'd like if you're not using a mixer to knead for you. I reference Rose Levy Beranbaum's The Bread Bible. ;)