Homemade Pasta?

Sazbo

Pandora123 wrote:

We bought one and LOVE it. The texture and flavour of the pasta is so much nicer. Plus now we can have fresh eggless pasta, which isn't available to buy.

I've been trying out my friend's pasta machine, to help me decide whether to buy one or not.

Hi Pandora - the only recipes I've seen are for fresh egg pasta. Would you mind sharing your eggless pasta recipe please?

Sazx

RunningRach

You can also just use a rolling pin. You can't make as long, even strips with it but the pasta tastes the same. We tend to roll out by hand more often than using our machine as it takes too long to set the machine up and faff with it.

r.mac_2

i bought a machine in the january sales and I love it. I didn't find it complicated and managed fine making it by myself.

It tastes wonderful and can be frozen so I made a huge batch and then ate some and froze the rest in small bunches and just take it out of teh freezer when needed.

Its very theraputic!

Pandora123_2

Sazbo wrote:

I've been trying out my friend's pasta machine, to help me decide whether to buy one or not.

Hi Pandora - the only recipes I've seen are for fresh egg pasta. Would you mind sharing your eggless pasta recipe please?

Sazx

I use this recipe:

BRYANNA’S VEGAN HOMEMADE PASTA

And here are the volume measurements converted to weight:

1 and 2/3 cups unbleached white flour (260g '00' flour... I bought mine from Waitrose)
1/2 cup chickpea flour OR full-fat soy flour (I used chickpea flour [besan] 75g)
2/3 cup water (175ml)
OPTIONAL: 1/2 to 3/4 teaspoon salt (I use 3/4 teaspoon)
IF YOU ARE MAKING PASTA FOR RAVIOLI OR OTHER STUFFED PASTA: add 1 tablespoon olive oil or neutral cooking oil to the dough, to make it more flexible.

:A

Sazbo

Pandora123 wrote:

I use this recipe:

BRYANNA’S VEGAN HOMEMADE PASTA

And here are the volume measurements converted to weight:

1 and 2/3 cups unbleached white flour (260g '00' flour... I bought mine from Waitrose)
1/2 cup chickpea flour OR full-fat soy flour (I used chickpea flour [besan] 75g)
2/3 cup water (175ml)
OPTIONAL: 1/2 to 3/4 teaspoon salt (I use 3/4 teaspoon)
IF YOU ARE MAKING PASTA FOR RAVIOLI OR OTHER STUFFED PASTA: add 1 tablespoon olive oil or neutral cooking oil to the dough, to make it more flexible.

:A

Brilliant - thanks for replying Pandora :T I have the same '00' flour from Waitrose, so just need to get some chickpea flour - no problem from the asian supermarket just up the road from me. Will definitely give it go.

Just wondering - do you think it would work with strong wholemeal flour instead of white?

Thanks again,
Sazx

*zippy*

Thank you everyone for your replies

Think I will go for it, I really love all the gadgets i've bought since reading OS so hopefully this will be the same.

Sazbo

*zippy* wrote:

Thank you everyone for your replies

Think I will go for it, I really love all the gadgets i've bought since reading OS so hopefully this will be the same.

Would be interested to hear which one you get.

Sx

Pandora123_2

Sazbo wrote:

Brilliant - thanks for replying Pandora :T I have the same '00' flour from Waitrose, so just need to get some chickpea flour - no problem from the asian supermarket just up the road from me. Will definitely give it go.

Just wondering - do you think it would work with strong wholemeal flour instead of white?

Thanks again,
Sazx

I haven't tried it with wholemeal flour, but in the link there is a variation for a wholemeal version (you use it mixed with white flour). I'm not sure whether you would be better off using strong or plain wholemeal flour, though, as there seems to be conflicting info on the internet as to whether 00 flour is strong or plain!

Be sure to post your results

Sazbo

Pandora123 wrote:

I haven't tried it with wholemeal flour, but in the link there is a variation for a wholemeal version (you use it mixed with white flour). I'm not sure whether you would be better off using strong or plain wholemeal flour, though, as there seems to be conflicting info on the internet as to whether 00 flour is strong or plain!

Be sure to post your results

Thanks Pandora. My guess is that you need strong wholemeal flour, because of the high gluten content - it is only my guess - but it is also what I happen to have in the cupboard:) So I'm going to nip out soon, buy some chickpea flour and give that recipe a go, either later today (Saturday) or tomorrow.

Will let you know how it goes!

Sazzyxxx

mikeywills

I really enjoy making my own pasta, with and without egg. I have always followed a recipe which basically uses the worktop with a well in the flour for wet ingredients. There is something very therapeutic about making your own, using your hands. I now have a pasta machine and it has certainly sped up proceedings, as using a rolling pin is very strenuous and time consuming and the mixture has a lot of spring back when rolling.

I haven't tried freezing it before, so thank to poster. I normally make a ravioli with potato, leek, garlic and cheese filling and a simple tomato and basil sauce.

I make this as a starter when we have guests, and its so easy to make in advance. Because fresh pasta takes only a couple of minutes to cook its very quick to do and can be made while your guests are taking their seats.

This is making me hungry, can't wait to make some later.