Homemade Pasta?

Mellika

I think my mum does, I'll have to call her and ask. Watch this space

Savvy_sewing

I have a pasta machine, I never use it as I couldnt find a recipe. This could be a help to me. I would love to be able to make my own pasta. I am just trying to get to grips with the grocery challenges and the Jamie oliver £5 challenge. Making the pasta would seriously help me thinks!!!

Pink.

Hi Rossy,

There's an earlier thread with lots of advice on making homemade pasta and what flour to use so I've added your thread to it to keep all the suggestions together.

Pink

*miaomiao*

Good morning!

Just looking for a little advice! In order to be a little OS mse, we made some delicious homemade pasta (with fresh eggs) Sunday evening. What we didn't eat right away we placed into the fridge. This morning we opened the fridge to prepare for dinner this evening and noticed that the pasta has gone brown. Does anyone know why this has happened and if it is safe to eat? It doesn't smell bad! Ha ha!

Thanks!

valk_scot

If it's brown speckles it's probably mould, so not ideal to eat this. If it's an all over even discolouration or just on the areas where it's been exposed to air? Mmm...well, I'm not sure I'd be keen to eat a raw egg product that had been sitting for three days, even in the fridge but if it doesn't smell or taste odd then it's up to you. Some people will say to eat it, I'm sure. If you do eat it then boil it and eat hot straight away, don't leave it sitting around.

*miaomiao*

Thank you for your advice! It's the first time we've made homemade pasta, so we weren't sure! Cheers!

lucy_lemon

I've recently started making pasta by hand, and have just used pasta flour so far. I bought some durum semolina from Approved Food a while ago, and was wondering if anyone had any experience of using it to make pasta? I am thinking of trying a 50-50 blend of flour and the durum semolina, does that sound about right?

nuatha

Durum semolina is pasta flour, however it makes quite a stiff dough which can take some getting used to. If I'm making pasta to dry I use 100% semolina, it seems to dry quicker and keep better, if I want pasta quickly (least work) I'll mix plain flour with the semolina, about half and half.
Incidentally for making tortellini I've been advised to only use 1/3 semolina and use more egg yolks (2 yolks instead of 1 whole egg) as this makes the dough easier to shape and work.
HTH

lucy_lemon

Thanks for the reply! I used about 60:40 pasta flour to durum semolina, which seemed to work really well.

zippychick

as this has dropped down the board, ive merged it with our homemade pasta thread so you can see how others do it

Zip