What's new
Christian Forums

Register a free account today to become a member! Once signed in, you'll be able to participate on this site by adding your own topics and posts, as well as connect with other members through your own private inbox!

  • Do not use Chrome Incognito when registering as it freezes the registration page.
  • Online forum for sale. Please send Stovebolts PM for details. https://meetchristians.net
  • Guest Just a reminder that we don't discuss politics on this site. We believe that politics are of Man and not God. They are extremely devisive and involve lots of judgemental attitude. Enter Here
  • Guest, Join Papa Zoom today for some uplifting biblical encouragement! --> Daily Verses
  • No longer will OSAS vx OSNAS be allowed to be debated, argued, or discussed in theology forum. Too much time is required to monitor and rescources used to debate this subject which hasn't been definitively decided in 3,000 years.

Home Made Pasta

JohnDB

Supporter
Joined
Aug 16, 2015
Messages
9,066
Gender
Male
Now ALL the Italian Chefs I know have different recipes and STRONG opinions on how to go about making this stuff.


From flat dumplings to spaetzle to gnucci to more traditional Italian types and even the originators...Chinese Lo Mein noodles....
Everyone has a method of making these things. And with all this extra time...let's talk about your favorites!

How do you make them?
How are they served?

Tortellini? Agnaloti? Ravioli perhaps?

Or angel hair... maybe linguine?


 

HeIsRisen2018

Supporter
Joined
Dec 29, 2017
Messages
18,247
Gender
Female
Now ALL the Italian Chefs I know have different recipes and STRONG opinions on how to go about making this stuff.


From flat dumplings to spaetzle to gnucci to more traditional Italian types and even the originators...Chinese Lo Mein noodles....
Everyone has a method of making these things. And with all this extra time...let's talk about your favorites!

How do you make them?
How are they served?

Tortellini? Agnaloti? Ravioli perhaps?

Or angel hair... maybe linguine?







With that first picture, it looks like he's saying you better like it or else. *Gulps and starts to sweat.*
 

Luminous_Rose

Supporter
Joined
Jul 1, 2018
Messages
1,342
Gender
Female
I think the onw and only time I made my own pasta it was in high school cooking class. I don't know what I did, but my egg noodles came out super thick and weird. Maybe I didn't thin out the dough enough before feeding it through the pasta maker.

I don't think I have attempted it since. A lot of effort goes into making noodles from scratch.
 

HeIsRisen2018

Supporter
Joined
Dec 29, 2017
Messages
18,247
Gender
Female
I think the onw and only time I made my own pasta it was in high school cooking class. I don't know what I did, but my egg noodles came out super thick and weird. Maybe I didn't thin out the dough enough before feeding it through the pasta maker.

I don't think I have attempted it since. A lot of effort goes into making noodles from scratch.





That and I really prefer baking cookies since I can eat the dough lol however, I also really like spaghetti (just little to no sauce on mine please as I prefer Parmesan) so that would certainly be interesting. Does anybody remember this off of Sesame Street? That's what this thread made me think of. :lol (How I remember it I actually have no idea though lol)





 

HeIsRisen2018

Supporter
Joined
Dec 29, 2017
Messages
18,247
Gender
Female
Oh come on! Nobody is going to give any love for Sesame Street!? It was a lot better back then than it is today. Also for the record I don't like the spaghetti sauce that my family uses since I don't like the lumps in it but I like sauce itself so I would probably like it smooth.



Oh and question,... is pizza today considered American food or Italian food or maybe both? I do believe that it originated in Italy but I'm not sure what it would be classified as today. What say you on this wondering?
 

JohnDB

Supporter
Joined
Aug 16, 2015
Messages
9,066
Gender
Male
Oh come on! Nobody is going to give any love for Sesame Street!? It was a lot better back then than it is today. Also for the record I don't like the spaghetti sauce that my family uses since I don't like the lumps in it but I like sauce itself so I would probably like it smooth.



Oh and question,... is pizza today considered American food or Italian food or maybe both? I do believe that it originated in Italy but I'm not sure what it would be classified as today. What say you on this wondering?
Pizza is an Italian leaning American creation that was an almost "food truck" creation used to feed construction workers for lunch. It was cooked in a coal fired oven. Then copied by many and expanded upon. It didn't start out with sauce at all...that came later. Only bread and cheese.
The guys started bringing these things home to their families to eat for dinner and it has been enjoyed by all since that time.
 

HeIsRisen2018

Supporter
Joined
Dec 29, 2017
Messages
18,247
Gender
Female
Pizza is an Italian leaning American creation that was an almost "food truck" creation used to feed construction workers for lunch. It was cooked in a coal fired oven. Then copied by many and expanded upon. It didn't start out with sauce at all...that came later. Only bread and cheese.
The guys started bringing these things home to their families to eat for dinner and it has been enjoyed by all since that time.




Okay, and just for the record I don't watch Sesame Street because I'm way too mature for that. However, I do enjoy watching Mister Roger's Neighborhood. As I don't think you can ever be too old for that. :biggrin
 

wondering

Supporter
Joined
Dec 26, 2015
Messages
15,531
Gender
Female
Okay, and just for the record I don't watch Sesame Street because I'm way too mature for that. However, I do enjoy watching Mister Roger's Neighborhood. As I don't think you can ever be too old for that. :biggrin
How could anyone be too mature for Sesame Street!
Why, I remember when Morgan Freeman was teaching my kids stuff!

Oh. And don't forget that I'm only 38.
Thanks.
:helmet


1587157637936.png
 

wondering

Supporter
Joined
Dec 26, 2015
Messages
15,531
Gender
Female
Oh come on! Nobody is going to give any love for Sesame Street!? It was a lot better back then than it is today. Also for the record I don't like the spaghetti sauce that my family uses since I don't like the lumps in it but I like sauce itself so I would probably like it smooth.



Oh and question,... is pizza today considered American food or Italian food or maybe both? I do believe that it originated in Italy but I'm not sure what it would be classified as today. What say you on this wondering?
I saw JohnDB post and I can't contradict him on any matter concerning food...
I always thought pizza was invented in Naples Italy.
Maybe not.
Who cares...
IT'S SOOOOOO GOOD!
 

HeIsRisen2018

Supporter
Joined
Dec 29, 2017
Messages
18,247
Gender
Female
How could anyone be too mature for Sesame Street!
Why, I remember when Morgan Freeman was teaching my kids stuff!

Oh. And don't forget that I'm only 38.
Thanks.
:helmet


View attachment 9647





That means you're only eight years older than me and I've been thinking about it and I guess you're right. As long as it's the older Sesame Street,.. you're never too old for it. Oh great the feels are real. :') I still know all of the words to all of these songs too! :biggrin











 

wondering

Supporter
Joined
Dec 26, 2015
Messages
15,531
Gender
Female
That means you're only eight years older than me and I've been thinking about it and I guess you're right. As long as it's the older Sesame Street,.. you're never too old for it. Oh great the feels are real. :') I still know all of the words to all of these songs too! :biggrin











Great!
Thanks HIR....
Oh, and BTW, I've been kidding around about being only 38 on this forum
for years now.

I NEVER get older...
I'll always be 38.

Get it?
 

JohnDB

Supporter
Joined
Aug 16, 2015
Messages
9,066
Gender
Male
Back to food guys...

1½lbs semolina flour (made from durham wheat)
5 whole eggs
2teaspoon salt
2 teaspoon olive oil
½ teaspoon pepper

Mix it up...it will get really thick and hard to knead...but keep it up.

I like to let mine rest and bloom in the fridge overnight...two days is great too. Not much in this to spoil.

Then crank it out with a pasta machine as pictured in the first post. A rolling pin would not even begin to work.

Now keep this stuff as dry as possible without breaking as it goes through the pasta crank. If need be add flour by dusting and folding and feeding it through the machine again and again until dry enough to work with.

I use a progression until it gets to usually #2...I have gone to one. But I usually want a touch thicker bite to mine. Some people love the super thin noodles. (For fettuccine or angel hair) I wouldn't go below a #2 for lasagne.

Have a pot of heavily salted water boiling...this stuff cooks in about 90 seconds to two minutes.

For ravioli...tops need to be a #2 but bottoms a #1. Dust well as you lay the finished ones out. Do as much as possible to keep the air out of your raviolis. Tortellinis are easier to keep the air out. I do them on #1 because of the layers.
I eat stuffed pastas like ravioli for the filling and the pasta...too much of either and it is a train wreck.
 

wondering

Supporter
Joined
Dec 26, 2015
Messages
15,531
Gender
Female
Home Made Italian Pasta

1 egg for every 1 cup of flour
If you make more than 2 cups of flour,,,but down on the eggs.

Put the flour in a big bowl.
Add the eggs.
Add a small amount of room temp water.

mix well till thick enough to work.
Add water if necessary.

Work it well.
Make into a ball.
Wrap with foil.
Let it rest about 30 minutes.

Flatten out by hand and pass thru pasta machine.
Use no. 2 stop.

Flour as much as necessary so pasta doesn't stick.

Boil fresh or dry on pasta rack.


This video is exactly how I make it.
He uses more eggs than I do.
And the bowl saves me a lot of clean up (instead of making the well).


 

JohnDB

Supporter
Joined
Aug 16, 2015
Messages
9,066
Gender
Male
Home Made Italian Pasta

1 egg for every 1 cup of flour
If you make more than 2 cups of flour,,,but down on the eggs.

Put the flour in a big bowl.
Add the eggs.
Add a small amount of room temp water.

mix well till thick enough to work.
Add water if necessary.

Work it well.
Make into a ball.
Wrap with foil.
Let it rest about 30 minutes.

Flatten out by hand and pass thru pasta machine.
Use no. 2 stop.

Flour as much as necessary so pasta doesn't stick.

Boil fresh or dry on pasta rack.


This video is exactly how I make it.
He uses more eggs than I do.
And the bowl saves me a lot of clean up (instead of making the well).


What kind of flour do you use?
I know of 6 different wheat flours off the top of my head...I'm sure there are more types of wheat flour than that.
Cookie, cake, bread, high gluten, bleached, unbleached, whole wheat, white whole wheat, Bulgar Wheat, semolina flour, and etc...

Specifics would help.
 

JohnDB

Supporter
Joined
Aug 16, 2015
Messages
9,066
Gender
Male
To be fair,
You might not know...
When I was in Austria and Slovakia nobody knew much about the wheat or flour... except that it was grown in the field over there(pointing at it) and then ground over there (pointing at the Mill) .
I found it frustrating but also wonderful in many ways.
 

wondering

Supporter
Joined
Dec 26, 2015
Messages
15,531
Gender
Female
What kind of flour do you use?
I know of 6 different wheat flours off the top of my head...I'm sure there are more types of wheat flour than that.
Cookie, cake, bread, high gluten, bleached, unbleached, whole wheat, white whole wheat, Bulgar Wheat, semolina flour, and etc...

Specifics would help.
John,,,,
Did you notice a difference between MY pasta recipe and YOUR pasta recipe?
Yeah. I throw the flour in the bowl,,,stick some eggs in it,,,water as necessary and
try to get the mess into the pasta machine ASAP.

I'm like those Austrian women you met up with....
I buy the first flour I see....which is usually 00 or 0 is fine too.
It's an all purpose flour.
I also use it for cakes but my pastry chef cousin (who you might know) scolds me and tells me I should use special flour cake.
Yeah.
Right.

And........HERE COMES DANNY!!!!!!



 

JohnDB

Supporter
Joined
Aug 16, 2015
Messages
9,066
Gender
Male
John,,,,
Did you notice a difference between MY pasta recipe and YOUR pasta recipe?
Yeah. I throw the flour in the bowl,,,stick some eggs in it,,,water as necessary and
try to get the mess into the pasta machine ASAP.

I'm like those Austrian women you met up with....
I buy the first flour I see....which is usually 00 or 0 is fine too.
It's an all purpose flour.
I also use it for cakes but my pastry chef cousin (who you might know) scolds me and tells me I should use special flour cake.
Yeah.
Right.

And........HERE COMES DANNY!!!!!!



I like your Cousin Danny...he is so holding it together while trying to deal with those lady reporters in his kitchen....and they don't listen to a thing he is saying. I woulda kicked them out...but...there is a reason I don't do television.
 

HeIsRisen2018

Supporter
Joined
Dec 29, 2017
Messages
18,247
Gender
Female
John,,,,
Did you notice a difference between MY pasta recipe and YOUR pasta recipe?
Yeah. I throw the flour in the bowl,,,stick some eggs in it,,,water as necessary and
try to get the mess into the pasta machine ASAP.

I'm like those Austrian women you met up with....
I buy the first flour I see....which is usually 00 or 0 is fine too.
It's an all purpose flour.
I also use it for cakes but my pastry chef cousin (who you might know) scolds me and tells me I should use special flour cake.
Yeah.
Right.

And........HERE COMES DANNY!!!!!!









A Christmas cake in April!? *Dun, Dun, Dun!!! Music* The horror!! :thud
 

wondering

Supporter
Joined
Dec 26, 2015
Messages
15,531
Gender
Female
I like your Cousin Danny...he is so holding it together while trying to deal with those lady reporters in his kitchen....and they don't listen to a thing he is saying. I woulda kicked them out...but...there is a reason I don't do television.
LOL
You just don't know the people he deals with....!
Ladies
Rich Folk
Demanding Persons

He made a cake that cost 50 thou!
He didn't like it either but it's what the couple wanted.
HIS cake was gorgeous....when he got married about 30 years ago.
Yeah. He knows how to "hold it together".
This was an interview....he's done many.
I wish I knew how to show you the cakes he makes.
He has an Instant Message (I think) account...
dandreotticakes (I think).
 

Help support cf.net

Total amount
$1,592.00
Goal
$5,080.00
Top