Homemade Pasta?

odds-n-sods

If you have a recipe that calls for yolks/whites only, save them in the freezer.

You can use oil in place of egg in pasta, but the pasta wont' be as nice. I used to make 1KG pasta with 1 KG flour, and 42 yolks. (pastry chefs used the whites for souffles.)

BRead flour is fine; you need a hard flour with lots of gluten, or the pasta goes all slimey and falls apart.

Gingernutmeg

Mc Dougalls do a 00 flour that you can buy from Tesco - I think it's called 'pastry flour' or something like that. It is more expensive but it does make beautiful pastry. If you live near an Italian deli then try there too, as they often sell the right kinds of flour and flour blends.

boo81

It doesnt sound like pasta is very economical to make by hand to me!

ollyk

I use this recipe...

http://www.murrayhill5.net/blog/inmykitchenblog/archives/000448.html

oh the 3.5 cups is about 0.83 litres

no special flour required and it comes out fine! Actually I used real pasta flour once (duram wheat?) and it didn't taste all that great tbh!

wendyl1967

Thanks for all your help everyone. I forgot I could do a search for old links. Doh! I will give it a go later.

wendyl1967

odds-n-sods wrote: »

If you have a recipe that calls for yolks/whites only, save them in the freezer.

You can use oil in place of egg in pasta, but the pasta wont' be as nice. I used to make 1KG pasta with 1 KG flour, and 42 yolks. (pastry chefs used the whites for souffles.)

BRead flour is fine; you need a hard flour with lots of gluten, or the pasta goes all slimey and falls apart.

So do you freeze the eggs whites in a tub as they are or do you whisk them first.

odds-n-sods

I freeze them just as they are; yolks the same. Just make sure you label how many you've got! Freezer bags take up the least space.

lil_me

I bought some 'speciality pasta flour' recently in tesco, if you search for pasta flour it might come up, looking for recipes myself.

Psykicpup

The 'Easy-wiegh' in my town sells both 'pasta' & semolina/durum wheat flour. its one of those shops that sell loose goods like flours by weight. Do you have one of those near you - it might be worth checking out....
The ones I bought though are Italian or similar prepacks with translated recipes on the back...pm me if you would like the recipes from off either of theses

Mrs._Irwin

I've got a pasta maker, and a couple of questions for you clever folks:

Do I really have to use pasta flour? And if I didn't what would happen?

Where can I get pasta flour in bulk? The packets I've seen in the supermarkets are quite small.


Mrs. Irwin