Anyone Make Homemade Pasta?

[ANC]

After tasting freshlt homemade pasta on our honeymoon, I'm hellbent on doing it myself at home. I was wondering if anyone here has done it or has a good recipe for it.

[hydee]

SERVES 4

* 500 g strong white flour
* 3 large free range eggs
* 8 egg yolks

1. Place the flour on a clean surface.
2. Make a well in the centre and add the eggs and yolks.
3. Use a fork to break up the eggs, then start bringing in the flour.
4. Stir with the fork until you have a dough which is easily workable with your hands.
5. Knead well until it becomes smooth, silky and elastic and the surface is clean.
6. Wrap the dough in cling film and let it rest in the fridge for a while.
7. When you are ready to shape the pasta, break the dough into four pieces.
8. Take one ball at a time, flatten it with your hand and run it through the thickest setting on your pasta machine.
9. Fold in half and repeat this several times.
10. Start narrowing down the settings, dusting the dough with flour each time you run it through, stopping when the sheet is 1-2mm thick.
11. You can also use a rolling pin but it will take longer than if you have a pasta machine.
12. When you have a thin sheet, shape as desired.
13. To cook, drop the pasta into boiling water and cook just until al dente-- no more than five minutes and perhaps as little as two minutes, depending on the thickness of the pasta.
14. Store any extra in the fridge for up to half a day or you can dry it and store in airtight containers.

[ANC]

SERVES 4

* 500 g strong white flour
* 3 large free range eggs
* 8 egg yolks

1. Place the flour on a clean surface.
2. Make a well in the centre and add the eggs and yolks.
3. Use a fork to break up the eggs, then start bringing in the flour.
4. Stir with the fork until you have a dough which is easily workable with your hands.
5. Knead well until it becomes smooth, silky and elastic and the surface is clean.
6. Wrap the dough in cling film and let it rest in the fridge for a while.
7. When you are ready to shape the pasta, break the dough into four pieces.
8. Take one ball at a time, flatten it with your hand and run it through the thickest setting on your pasta machine.
9. Fold in half and repeat this several times.
10. Start narrowing down the settings, dusting the dough with flour each time you run it through, stopping when the sheet is 1-2mm thick.
11. You can also use a rolling pin but it will take longer than if you have a pasta machine.
12. When you have a thin sheet, shape as desired.
13. To cook, drop the pasta into boiling water and cook just until al dente-- no more than five minutes and perhaps as little as two minutes, depending on the thickness of the pasta.
14. Store any extra in the fridge for up to half a day or you can dry it and store in airtight containers.

Sounds easy enough, I just don't get what strong white flour is... AP?

[EddieMoscone]

Flour and Eggs, that's it.

I'd say about 4 cups of flour and four whole eggs. Dump about 3 cups of the flour on the counter, make a little canyon in the center for the eggs. Kind of swirl around where the egg and flour meet, slowly incorporating the flour into the eggs. Eventually you'll get it all combined. Add more of the flour if the dough is too sticky. Knead for a few minutes after fully incorporated, wrap in plastic wrap and let sit in fridge for 30 minutes or so.

After resting, cut yourself same small balls of dough, squish down a bit and put through pasta press. Don't go from thick to thin to quickly, gradually thin the setting on the press so that it takes a fewe times through the machine to get to desired thiness of pasta. Then put it through the cutter of the machine to get your pasta. Make sure not to clump up the pasta while cutting, otherwise it will all stick together. Lay out on baking sheets or something like it.

I made it during culinary classes then made it a few times at home for the holidays. Nothing like fresh fetuccini.

[Thebazile78]

Pasta dough is pretty simple ... Mario Batali had a couple of recipes on Molto Mario way back, so I am sure you could find them either online or in one of his cookbooks.

Depending on how finicky you are about it, you might want to get a pasta attachment for a stand mixer or a pasta machine to help you roll and cut it.

Also, I have a couple of Lydia Bastianich recipes that don't require a pasta machine in a back issue of Cooking Light magazine from their April 2008 issue but those recipes will be available at CookingLight.com (http://www.cookinglight.com).

[Thebazile78]

Sounds easy enough, I just don't get what strong white flour is... AP?

"Strong" tends to mean a higher gluten content.

You can use AP or you can use Semolina, or you can experiment. AP should work out OK, but you may want to try mixing one part white whole wheat flour to your AP to bring up the gluten content. (Don't go with bread flour; too chewy.)

Oh, and get a kitchen scale with a zero-function. They are awesome.

[ANC]

Flour and Eggs, that's it.

I'd say about 4 cups of flour and four whole eggs. Dump about 3 cups of the flour on the counter, make a little canyon in the center for the eggs. Kind of swirl around where the egg and flour meet, slowly incorporating the flour into the eggs. Eventually you'll get it all combined. Add more of the flour if the dough is too sticky. Knead for a few minutes after fully incorporated, wrap in plastic wrap and let sit in fridge for 30 minutes or so.

After resting, cut yourself same small balls of dough, squish down a bit and put through pasta press. Don't go from thick to thin to quickly, gradually thin the setting on the press so that it takes a fewe times through the machine to get to desired thiness of pasta. Then put it through the cutter of the machine to get your pasta. Make sure not to clump up the pasta while cutting, otherwise it will all stick together. Lay out on baking sheets or something like it.

I made it during culinary classes then made it a few times at home for the holidays. Nothing like fresh fetuccini.

hee hee you said balls... Nah seriously thanks buddy! I think I'll try the different recipes you guys are posting and see which works best for me.

Pasta dough is pretty simple ... Mario Batali had a couple of recipes on Molto Mario way back, so I am sure you could find them either online or in one of his cookbooks.

Depending on how finicky you are about it, you might want to get a pasta attachment for a stand mixer or a pasta machine to help you roll and cut it.

Also, I have a couple of Lydia Bastianich recipes that don't require a pasta machine in a back issue of Cooking Light magazine from their April 2008 issue but those recipes will be available at CookingLight.com (http://www.cookinglight.com).

Sweet, yeah I have the pasta attachment for the mixer.. I was going to try it both ways. If I get it down good enough I'll try some meat tortoloni (using the meat grinder attachment)

"Strong" tends to mean a higher gluten content.

You can use AP or you can use Semolina, or you can experiment. AP should work out OK, but you may want to try mixing one part white whole wheat flour to your AP to bring up the gluten content. (Don't go with bread flour; too chewy.)

Oh, and get a kitchen scale with a zero-function. They are awesome.

Thanks I think I'll start with AP. I gotta go to the Salumeria in Staten Island to get the semolina. They don't have it by me in NJ, unless you know of a good place.

Also looking for some Roland White Truffle Oil..

[King Hippos Bandaid]

my (wife's) Nana


she also stuffs her rigatonis and manicottis

cant wait till Xmas Eve, this jew eats first class baby

[Whiskeyportal]

I'm so fucking jealous. I'm stuck at my chicks folks for the holidays, and they can't cook for SHIT!!!! My mom is a goddess when it comes to cooking, a real mom. At Thanksgiving this year we went to her folks, and there were no mash potatoes, NONE!!!!! Who does that?!?!?! And beans with shitty chunks of ham in it. God damn I hate the south. Fucking savages. SAVAGES I SAY!!!:furious:

[ANC]

I'm so fucking jealous. I'm stuck at my chicks folks for the holidays, and they can't cook for SHIT!!!! My mom is a goddess when it comes to cooking, a real mom. At Thanksgiving this year we went to her folks, and there were no mash potatoes, NONE!!!!! Who does that?!?!?! And beans with shitty chunks of ham in it. God damn I hate the south. Fucking savages. SAVAGES I SAY!!!:furious:

AHhh yeah I'll be at my parents for the tremendous Dego Feast..

Me and my wife will be bringing Pannatone Bread Pudding with Amaretto Sauce..

[hunnerbun]

I got a Kitchen Aid mixer for Christmas last year and this summer bought myself the pasta attachment. I just used the recipe in the book that came with the attachment. The first time I made it it was too dry, but the second time it was awesome. It is extremely dry here and I have noticed that a lot of things I used to make back home require more water here.
Fresh pasta rocks.

[ANC]

I got a Kitchen Aid mixer for Christmas last year and this summer bought myself the pasta attachment. I just used the recipe in the book that came with the attachment. The first time I made it it was too dry, but the second time it was awesome. It is extremely dry here and I have noticed that a lot of things I used to make back home require more water here.
Fresh pasta rocks.

Nice that's what I'll be using (the Kitchenaid). I'm headed out to the store to see if I can find some semolina.

[Thebazile78]

Nice that's what I'll be using (the Kitchenaid). I'm headed out to the store to see if I can find some semolina.

I could've sworn I saw semolina in Whole Foods, but I could be overtired and misremembering it. They're usually a good bet for stuff like that.

[pittphantoms]

One MAJOR thing to remember when making pasta with a pasta maker... you need to make a "trash" batch first... when you get a new pasta maker you need to run dough through on all the settings to make sure any of the metal dust/garbage from the manufacturing gets taken out. You would be shocked at how much is in there. Just toss the dough after.

I run a small bit through every time I make pasta - that I trash imediately - so that it is cleaned before the good pasta is made. I get worried because it is very difficult to clean those machines after use.

[lleeder]

I know a guy that can make it but bring plenty of pills if you expect him to carry it over.

[scottinnj]

My wife makes greeaat pasta, I don't know the recipe.

Apparantly, neither does she, because she does it all by memory.

But don't skimp on the machine-the one we have cost about 200 bucks, but the angelhair pasta is just awesome, no matter what ingredients you use.

It also makes a great ravioli, and she will make about 200 to 400 at a time, and we'll eat for days and days!

[ANC]

I could've sworn I saw semolina in Whole Foods, but I could be overtired and misremembering it. They're usually a good bet for stuff like that.

Found some semolina at the Acme by my house. I'm all set for this weekend. I'll let you goys know how I make out. :thumbup:

[biggestmexi]

If you get me a Kitchen aid Stand mixer with attachment i will gladly make noodles.

but Until then i will buy my noodles from big lots. (yes i said big lots)

They must have got a nice over stock of noodles from some store but they have a small assortment of asain noodles.

I my self bought a package of Soba, Udon, and Lo Mein. They are nice too because they have to preservatives. I think the most ingredients in one of them is 4.

Had the Lo Mein and it was great. Cant wait to find a good recipe for the Soba and Udon.

I wish i would be able to make those my self but i really dont have the counter space or time right now.

[Thebazile78]

If you get me a Kitchen aid Stand mixer with attachment i will gladly make noodles.

but Until then i will buy my noodles from big lots. (yes i said big lots)

They must have got a nice over stock of noodles from some store but they have a small assortment of asain noodles.

I my self bought a package of Soba, Udon, and Lo Mein. They are nice too because they have to preservatives. I think the most ingredients in one of them is 4.

Had the Lo Mein and it was great. Cant wait to find a good recipe for the Soba and Udon.

I wish i would be able to make those my self but i really dont have the counter space or time right now.

I <3 soba noodles!!! They are very yummy.

I've dished them up with whole wheat spaghetti in a pinch because they are very versatile. And also very good for you. [I used to have a recipe (that needed a LOT of work) for a Thai-inspired chicken-and-broccoli-with-peanut-sauce over soba. I made it once and it wasn't very good ... I think that maybe using over-processed peanut butter was the issue. And it tasted like it was made with over-processed peanut butter.]

Udon noodles are very yummy, too. You can serve them with soup or stir fry, among other things.

[biggestmexi]

I <3 soba noodles!!! They are very yummy.

I've dished them up with whole wheat spaghetti in a pinch because they are very versatile. And also very good for you. [I used to have a recipe (that needed a LOT of work) for a Thai-inspired chicken-and-broccoli-with-peanut-sauce over soba. I made it once and it wasn't very good ... I think that maybe using over-processed peanut butter was the issue. And it tasted like it was made with over-processed peanut butter.]

Udon noodles are very yummy, too. You can serve them with soup or stir fry, among other things.

I actually used the lomein in some stir-fry the other day. DELICIOUS!

[ANC]

Last night I finally gave it a go.

semolia flour, eggs, truffle oil, and water.

It took a little getting used to, making sure the consistency of the dough was good. I made a few mistakes but learned from them. Used the cutter to make fettucini. All in all it came out good for a first time. I think the dough recipe needs to be tweaked a little, but I did good.

[hydee]

Last night I finally gave it a go.

semolia flour, eggs, truffle oil, and water.

It took a little getting used to, making sure the consistency of the dough was good. I made a few mistakes but learned from them. Used the cutter to make fettucini. All in all it came out good for a first time. I think the dough recipe needs to be tweaked a little, but I did good.

Truffle oil is the work of angels :) I had my first truffle this year and I was blown away by just how good they were. I buy my oil from a fairly fancy butcher here in Montreal and it is amazing.

[ANC]

Truffle oil is the work of angels :) I had my first truffle this year and I was blown away by just how good they were. I buy my oil from a fairly fancy butcher here in Montreal and it is amazing.

Same here. Me and my wife had them for the first time on our Honeymoon in Italy. Almost every dinner we ordered had white truffle. We addicted now.

[NewYorkDragons80]

I bought a ravioli maker from Williams Sonoma about a year ago and I've made raviolis about 6 times since then. However, each time it seems like the dough comes out too thick. Any tips on making a softer dough that will lead to a nice thin ravioli that will hold a nice-sized filling in the middle?

[ANC]

I bought a ravioli maker from Williams Sonoma about a year ago and I've made raviolis about 6 times since then. However, each time it seems like the dough comes out too thick. Any tips on making a softer dough that will lead to a nice thin ravioli that will hold a nice-sized filling in the middle?

:laugh:

But seriously, I followed the recipe that came with the semolina flour and it turned out fine:


<DL><DT>INGREDIENTS:

<DD>1 1/2 Cup Semolina (http://www.bobsredmill.com/product.php?productid=3481) <DD>1/2 Teaspoon Sea Salt (http://www.bobsredmill.com/product.php?productid=3677) <DD>2 Eggs <DD>2 Tablespoons Water <DD>2 Tablespoons Olive Oil </DD></DL>
COMBINE Semolina Flour and sea salt. ADD beaten eggs ( or egg whites), water and oil. MIX to make a stiff dough. Knead 10 minutes or until dough is elastic. Wrap dough in a towel or place in plastic bag and let rest for 20 minutes. On a lightly floured surface, roll out to desired thickness and cut as desired.