Homemade Pasta?

Sazbo

mikeywills wrote:

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.

Out of interest mikey, what's you recipe for eggless pasta?
And that ravioli filling sounds absolutely delicious!! :drool:

Going to try that chickpea flour eggless recipe in a minute. The egg taglietelle I made with the machine seemed to dry extremely brittle, to the extent that if you moved it even gently, it would break...

Sazx

mikeywills

Sazbo wrote:

Out of interest mikey, what's you recipe for eggless pasta?
And that ravioli filling sounds absolutely delicious!! :drool:

Going to try that chickpea flour eggless recipe in a minute. The egg taglietelle I made with the machine seemed to dry extremely brittle, to the extent that if you moved it even gently, it would break...

Sazx

Very simple recipe, I use OO flour as its the finest I can get locally. Same method for mixing but this can be done in a food processor as well.

2 1/2 cups of flour
1 cup of cold water (must be cold)
2 tablespoons of Olive Oil
1 pinch of salt

Mix all ingredients together as you normally make it, I think they call this pasta 'trenette' but cannot sure if the spelling of that is correct. Its in one of my italian cook books somewhere, but I never remember which one!!!.

You can always add flavours to this recipe dependant on what you are making. I have modified this to include garlic crushed, herbs finely chopped, and spring onions chopped fine and bashed in the mortar with the salt.

Sazbo

Thanks mikey. Sounds fab, will def give that a go too. Feeling inspired now! :T

Sazx

reverie

I was a pasta making virgin this morning and I no longer am! I have just made some and it's hanging out to dry a bit now for dinner tonight. It was really easy and quite satisfying to make. I have one of the Aldi £7.99 pasta makers and I cut the pasta out to be parpadalle (sp?) to have with meat balls tonight.

I must stress at this point that I haven't yet tasted it so I'll report back later

apple_mint

I bought my pasta machine from a car boot sale for £3. It was an unwanted wedding present. I have to say that I have never used it. OH loves it and it is his job to make the pasta Takes him about 5 minutes to make. He makes a batch that divides into 3 - one for the fresh meal and two lots of pasta pastry for the freezer.

HM pasta is delicious. I have a bag of dried pasta in for emergencies and to be honest I've never used it since we got the machine last year. As I make the bolognese sauce, OH makes the pasta, puts it through the machine and produces the spaghetti. I have to cook it of course.

What the pasta machine has done is make OH feel as though he is contributing to our OS lifestyle (along with the breadmaker (which is now his) and the wine making). It's a bit like having a barbeque ... men like machines, making chemical mixes (alchohol), things with programmes (breadmaker) :rolleyes: and making fire.

reverie

Well, I am pleased to report back that the pasta was superb. Much better than even shop bought fresh pasta. I used 300g regular plain flour and 3 eggs. V easy and v yummy. It lifted the whole meal. I would highly recommend having a go

Nicki

Tempted to make some homemade pasta in my new Kenwood, but none of the supermarkets near me seem to stock 00 flour. Has anyone tried it with normal plain flour, and if so, did it turn out OK? If not, does anyone know where to get 00 flour from?

belfastgirl23

I suspect you have to use the 00 flour although will be interested to hear if anyone's had success with anything else

If you have a local italian deli it's worth a try. Our local sainsburys stocked it for a while but haven't had it in for ages, but it's worth trying supermarkets if you happen to be in anyway.

Be warned, the 00 isn't cheap - I think about £1.80 a bag last time I bought it??

Penelope_Penguin

I use bread flour when I can't get 00. Works fine.

00 flour is made by Dove's Farm, and my local Tesco stocks it.

HTH, Penny. x

wendyl1967

I have just got my brothers pasta maker that he has not used for a long time. He cannot remember any recipes. I have looked on the web and there seems to be so many different recipes.

Some sites says semolina flour, some say 00 which I can't find on Tesco for online shopping. Some say plain, some strong bread.

Do any of you have any successful homemade pasta recipes?

I looked in Jamie Olivers book and he said 8 egg yolks. That seems a bit excessive and not very money saving!

thanks for any help