The idea is chicken salad substituting duck and including pasta. Penne pasta specifically. Alas, for I am penne pasta-less. It would have been all so simple, but now I must make my own extruded pasta. These are not proper penne because they are not cut off at an angle, rather the extrusion plate was used as a guide to slash them as they exited without fussing over the angle. You can see how points would assist in directing sauce inside the pasta, but these will not have points and so will not have that advantage. Too bad.
The close up is showing salt and pepper (but not the mixed Italian herbs) included with the dry pasta dough. The closeup is included for
Those additions are non-traditional with pasta. Usually no seasonings are added at all. But I do like to overdo things when possible.
There were two setbacks. The fist disc chosen was too small. It would produce macaroni and cheese size pasta. This was apparent immediately so the disc was switched out.
It turned out the mixture was too dry. The aim was for a dry mixture because the penne were to air-dry quickly and because collapsing is undesirable as is sealing shut when the penne is cut from the extruder, and because a machine all gummed up with wet dough is a drag. But the first mixture was too dry and the machine bogged down, making it impossible to extrude smoothly. The mixture was moistened. It was also expanded to nearly double the original amount. The Cuisinart was brought out to do these corrections as the first mixture would do best reduced to uniform crumbliness and to have the additions processed completely and evenly into it with no doughy unmixed clumps. Water was drizzled into the feed tube and checked repeatedly until the desired moisture was attained as if starting with fresh dry flour and semolina. The second mixture was still dry and crumbly, but not quite as dry as the first one.
The extrusion disc was switched to the large size.
The four holes in the disc on the left are dough intake holes. The central post of that disc fits into the central hole in the second disc. The two discs are held in place with a tiny space between them by two smaller posts and holes on their edges. When dough is pushed through the four holes (screwed through, actually) it is then forced into a the narrow gap surrounding the central post and then out the hole, but the hole is mostly plugged by the central post, but not entirely, so a tube of pasta is squished out around the post.
Whoever invented this is obviously a perv.
The pasta tube is one long continuous tube that is cut into segments, their length determined by the sous-chef (moi) who is standing right there, feeding the grinder screw from the top and behind all of this, and simultaneously nicking off pasta tube segments. It takes some eye-hand coordination, and some measure of care that one doesn't harm oneself with the knife, which must be sharp in order to make clean cuts. Otherwise the knife would seal the pasta tubes as it cut them. The whole thing is such fun. Kind of like a Play-Doh factory, except you get to use a really sharp knife, and you can eat the result.
So there's that.
Now it must dry. Well, it doesn't have to dry, I mean, it's not a requirement. The thing is, this pasta is intended for a sturdy salad and I would prefer this pasta to be al dente so that means it must dry first. Luckily, I live in a near desert.
BUT WAIT! This pasta must be tested. Wouldn't do to go off drying untested pasta, now would it?
Nyom nyom nyom nyum nyom *smacks lips* nyum nyum nom nom nyom *licks fingers* nyom, nyom nyom, num num BURP! Num nyom, *wipes lips with back of hand* nyum nym nom nom nyum. What?
Nyom nyom nyom nyum nyom, hang on, nyom nyom nyom yom, I'm getting there, nyom nyom yom nyom nyom. Okay, I'm almost done testing, nyom nyom nyom.
Yes, that'll do.
Mayonnaise is prepared the usual way, this time with one egg yolk and olive oil, a hefty amount of mustard and a drizzle of rice vinegar. S/P, plus a little sugar. No garlic and no ginger, or any other seasoning, flavored oil, allium, or chile,
Fennel, tomato, celery, pickle relish, sweet onion
1/2 small tin jalapeño opened earlier. I debated whether or not to include it, then finally decided that I do like chile in pretty much everything. I was disappointed that it cannot even be tasted. Wut up wi'dat? That impels me to put another form of chile in the remainder.
This is the last of the duck prepared for Christmas. All that remains is the broth, which is delicious, and about 1/2 cup of the rendered fat.