SheikYerbuti Posted June 3, 2009 Share Posted June 3, 2009 So I got a pasta machine for my birthday. I'm going to take it out on its maiden voyage with something simple. Probably spaghetti. Any tips from the veterans? Can I use AP flour or should seek out Semolina? Why do you have to stir in the eggs so slowly? Should I dry the pasta between rolling it and cooking it? Quote Link to comment Share on other sites More sharing options...
Bier Meister Posted June 4, 2009 Share Posted June 4, 2009 i have to admit that i can't stand rolling pasta, one of my least favorite tasks..... was a sous at an italian place in denver briefly. ap is fine. try the papardelle attatchment (nice thick noodle). you can dry it but don't have to. it can go in the boiling water pretty quickly. also, it will cook in about half to 2/3 the time it takes to cook dry (store bought) pasta. Quote Link to comment Share on other sites More sharing options...
detlef Posted June 4, 2009 Share Posted June 4, 2009 My chef du cuisine makes amazing pasta, so I'll talk to him at work today. I will add that the authors of the complete book of pasta, after extolling the virtues of fresh pasta actually had to recant that in their second edition because of how poorly fresh pasta was often being made. They're opinion was that you were better off with dried pasta that was made well. So, in that respect, I think it warrants being made correctly. Quote Link to comment Share on other sites More sharing options...
geeteebee Posted June 4, 2009 Share Posted June 4, 2009 Slightly off subject, but: Is most pasta you get at Italian places, not super high end and not Olive Garden, but middle of the road local places, dried or fresh? Can you taste the difference? I eat a lot of pasta at home, but it is all store bought and don't know if I am missing out. Quote Link to comment Share on other sites More sharing options...
detlef Posted June 4, 2009 Share Posted June 4, 2009 (edited) Slightly off subject, but: Is most pasta you get at Italian places, not super high end and not Olive Garden, but middle of the road local places, dried or fresh? Can you taste the difference? I eat a lot of pasta at home, but it is all store bought and don't know if I am missing out. If it's fresh, they'll tell you. If it's a shape, it is almost certainly dried. When it's done right, there's a silky texture that dried just doesn't have. When it's done wrong, it's a gluey mess. Back to the topic. I just spoke to my chef. By volume, equal parts AP, semolina, and egg yolks. I confirmed. Do you mean one yolk per cup of flour? No, 1 cup AP, 1 cup semolina, 1 cup egg yolks. Edited June 4, 2009 by detlef Quote Link to comment Share on other sites More sharing options...
SheikYerbuti Posted June 8, 2009 Author Share Posted June 8, 2009 So I just spent about 4 hours with the thing. I've learned the two most important things are: 1. Make sure the dough is kneeded enough to create enough gluten to keep the final product together. 2. The moisture of the dough is critical. Too wet. . .too dry. . .both bad. The correct window is very small. Quote Link to comment Share on other sites More sharing options...
twiley Posted June 9, 2009 Share Posted June 9, 2009 I made pasta once....once. PITA. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted June 21, 2009 Share Posted June 21, 2009 I made pasta once....once. PITA. +1. Homemade cheese ravs. Was'nt worth the effort. Quote Link to comment Share on other sites More sharing options...
Czarina Posted June 23, 2009 Share Posted June 23, 2009 I used to make pasta quite a bit using one of those old hand crank machines. It was time consuming but I didn't find it awful to do. Fresh pasta and a nice homemade pesto. :swoon: I can't for the life of me remember what the recipe was that I used except it was in the little booklet that came with the machine. Quote Link to comment Share on other sites More sharing options...
HowboutthemCowboys Posted June 25, 2009 Share Posted June 25, 2009 Homemade cheese ravs. Was'nt worth the effort. Really? They were really good, don't get me wrong. Honestly, I'd rather go to our favorite Italian place near here and let them do it. Quote Link to comment Share on other sites More sharing options...
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