Home Made Pasta

Luminous_Rose said:
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.
Click to expand...
You got a like from JohnDB and HeIsRisen2018
but I can't agree.

Making pasta is super EASY.

It's easy to make and tastes much better than the dried, store bought kind.
The only thing I'll say is that you can get tired of it if you make it all the time.

I make something called Pappardelle. John might be interested.
The pasta is made the normal way and passed through the pasta machine.
You could try no. 2 or all the way to no. 1 and then choose which you like best.
I like it at no. 1. Nice and thin.

When it's all flattened out, you just cut it in big cubes....
don't be too perfect about it! Each pc could be different.
Put some ragu' on it and grated parmigiano cheese.
Yummy!

Different shapes of pasta make it taste different and
different pasts is good with different sauces.


Oh my gosh. I was looking for an image of the Pappardelle and came across this image of a town near me...about 15 minutes away. It's been voted one of the prettiest hill towns in Italy.
Barga...

1587941842647.png


Here are what the Pappardelle look like: (about 1 1/2 inch)


1587942005473.png
 
wondering said:
You got a like from JohnDB and HeIsRisen2018
but I can't agree.

Making pasta is super EASY.

It's easy to make and tastes much better than the dried, store bought kind.
The only thing I'll say is that you can get tired of it if you make it all the time.

I make something called Pappardelle. John might be interested.
The pasta is made the normal way and passed through the pasta machine.
You could try no. 2 or all the way to no. 1 and then choose which you like best.
I like it at no. 1. Nice and thin.

When it's all flattened out, you just cut it in big cubes....
don't be too perfect about it! Each pc could be different.
Put some ragu' on it and grated parmigiano cheese.
Yummy!

Different shapes of pasta make it taste different and
different pasts is good with different sauces.


Oh my gosh. I was looking for an image of the Pappardelle and came across this image of a town near me...about 15 minutes away. It's been voted one of the prettiest hill towns in Italy.
Barga...

View attachment 9727


Here are what the Pappardelle look like: (about 1 1/2 inch)


View attachment 9728
Click to expand...

It was over 10 years ago last time we made egg noodles in cooking class and we all had an hour and had to share one pasta machine. Chaotic. I don't know why the noodles were thick, bready, and weird, though.

Never heard of Pappardelle. Sounds interesting =)

I don't bother with it anymore...mostly because we don't use wheat. Not sure how to make other types of noodles.
 
Luminous_Rose said:
It was over 10 years ago last time we made egg noodles in cooking class and we all had an hour and had to share one pasta machine. Chaotic. I don't know why the noodles were thick, bready, and weird, though.

Never heard of Pappardelle. Sounds interesting =)

I don't bother with it anymore...mostly because we don't use wheat. Not sure how to make other types of noodles.
Click to expand...
Buckwheat flour, rice flour, corn flour, rye flour...all flours will make a noodle of some kind... even seaweed makes a flour and noodle.
 
JohnDB said:
Buckwheat flour, rice flour, corn flour, rye flour...all flours will make a noodle of some kind... even seaweed makes a flour and noodle.
Click to expand...

Yes, that is why in my first post that I mentioned I am not sure how to even make the alternatives. I will look it up if I ever feel up to it. Once in a while when we do have pasta it is generally store bought and made from corn, rice, quinoa, or lentils. Probably not near as good or healthy, but it's a rare meal or side dish for us.
 
Luminous_Rose said:
It was over 10 years ago last time we made egg noodles in cooking class and we all had an hour and had to share one pasta machine. Chaotic. I don't know why the noodles were thick, bready, and weird, though.

Never heard of Pappardelle. Sounds interesting =)

I don't bother with it anymore...mostly because we don't use wheat. Not sure how to make other types of noodles.
Click to expand...
The dough you end up with has to be pliable, not VERY soft,,,but soft,,,easy to work with.
This is why water is used to soften it up...using only eggs makes a very "heavy" pasta.
You should try it again...it's such a treat.
Get a good pasta machine like the one JohnDB posted or the one in my video.

Don't be afraid of having the pasta be tooooo soft....you could add flour as you're working it.
It's really very easy once you get the hang of it. I could do this while the water is boiling.

Let me see if I could find a video for the kneading part....
This is good to show the kneading...it starts at about 3.0 point.
To me, the pasta he's kneading is too dry --- just to give you an idea. I'd add some warm water.
(or room temperature).


 
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