Making pasta

Beckyy

Hi OS, hoping you might be able to help me.

I'm considering buying a pasta machine but want to make sure it's not an item that I'd use once then put in a cupboard for the rest of it's life.

We have chickens so a good supply of eggs and love pasta, my only concern is that when we do eat it it's normally on a day when we have less prep time as it's so easy to rustle up a quick sauce and boil the pasta.

Are you able to prepare the pasta the day before and refrigerate or does it need to be eaten straight away?

Any recommendations for a pasta machine also?

Mr_Singleton

Yes, you can refrigerate fresh pasta or dry it or chuck it in the freezer.

As for a pasta machine I've got a Marcato Atlas 150 which does the business and I have no problem recommending.

LameWolf

A small word of caution; only get a pasta machine if you have healthy, strong hands.

I bought one and found that I couldn't use it because my hands are arthritic, and I simply didn't have enough strength to turn the handle.

Beckyy

Thanks both. I should be okay using the machine, but thank you for the warning LameWolf.

Do you think there's much difference quality/flavour wise between eating it fresh and drying it?

Definitely want to give it a try now so will need to get a machine

I take it that it is quite time consuming making it?

Mr_Singleton

Fresh pasta is different not necessarily better or worse just different. I like the fact that I have control of the thickness of the pasta as I tend to find shop bought dried generally a bit too thin (HATE 'quick cook' spaghetti) also you can add things to the pasta dough for additional flavour i.e. herbs rosemary is one of my favourites.

Personally I make large batches and freeze as making portions for each meal would be a bit of a pain. It does take time but once you've got the knack its pretty straight forward to make up a batch.

One tip I'd give is that if at all possible try to find and use '00' flour, yes it might seem a bit of a faff or dare l say it elitist but it really does make the best pasta dough. Costwise unless you buy it in a trendy Italian deli its pretty much the same price as regular flour so should be a no-brainer.

Anyway have fun and let us know how you get on.

Beckyy

Thank you. I've got my eye on the Marcato atlas 150, just waiting for confirmation from amazon that it is a genuine product as it's title and manufacturer says 'Marcoto' and it makes me a little suspicious! Will order once I get confirmation and report back.

00 flour is now on the shopping list! Any tips much appreciated

Owain_Moneysaver

Refrigerate the dough in a ball for up to 24 hours, then allow to come to room temperature before rolling and cutting.

Or roll and cut, then freeze.

meritaten

that is one gadget I wouldn't buy. you do need special flour (ordinary flour doesn't make good pasta). and the TIME it takes! could be one reason why Italians usually buy dried pasta. I was amazed to find shops in Italy selling nothing but dried pasta. on asking, I was told 'nobody makes pasta as the dry is so much easier and better'.
and why go to the trouble of making fresh pasta and then freezing it? its not fresh pasta then is it?
if you cook dry pasta properly - it ISNT better than fresh.
the only reason I would make fresh pasta is to make ravioli - and how many times a year would you do that?

missbiggles1

Fresh pasta isn't better than dry, it's just different. I believe that Italians use one or the other depending on the sauce they're using rather than being a question of quality.

rinabean

You don't need a machine for lasagne, ravioli, tagliatelle. Start making your own pasta right now and see if you keep at it for a month. Then think about spending money and storage space on a machine.

Beckyy

I totally see your point rinabean. The main thing that's made me want to try it is that I'm finding it quite difficult to find pasta that is made with at least free range eggs and as someone with chickens myself and a good supply of them it would probably be a good way to use them whilst knowing the ingredients are decent.

I will buy some '00' flour tomorrow and do some experimenting before I do purchase a machine.