fresh pasta - recipe and instructions

jcr16

i am making my own pasta today. got a pasta maker for xmas:j .

but there is no cooking intruction's.

so does anyone know or can anyone help me please ?

i'm making spagheti if that makes any difference.

angie_loves_veg

Use 00 flour for best results

100g flour + one large egg per person (generous portions)

mix together

knead the dough

rest it in the fridge

divide the dough into 2 or 3 pieces

pass once through at the widest setting (9?)

fold in half, pass through again, folded edge first

repeat until happening 'smoothly'

reduce the width one click

pass dough through

keep reducing and passing it through one click at a time until you get to the SECOND thinnest

cut your length into spagetti lengths (eg about 30cm)

then pass through your spagett attatchmenti

ideally, place straight into rapidly boiling water for about 2 - 3 minutes

voila!

angie_loves_veg

PS never wash the machine with water - it will never work properly again, just brush clean - shouldn't need much more than that!

jcr16

ok thanks for that. i've already made the pasta. it is in fridge at mo. ready for rolling and cutting.

Seems very simple to cook.

lookng forward to tea tonight.

Psykicpup

I find its very theraputic making pasta. We have a scooop & wiegh in town which sells 2 or three different 'Italian' pasta flours (with translations on the back lol) which are more expensive but come with different recipes even for the basic pasta which are nice to try too

angie_loves_veg

Hopefully you should have fun - we love making our own pasta here - once you have done it once, hopefully you will see how easy it is

just one further bit of advice - dust your surfaces with flour, and you will find the sheets of pasta stay 'dry' what you don't want is 'sticky!!'

please let us know how you got on!

furrypig

Hope you don't mind me saking but how much does it cost to make your own pasta?

I buy the large bags (3 kg) from the supemaket but they have gone up from £1 to £2.20 now!

Wondered if there is a cheaper way to buy it/make it.

Thanks

jcr16

making the pasta was a total disaster.

I followed the recipe excat.

but the dough was so elasticy i couldn't cut it very easy.

it rolled ok. once i remember to flour the surface. but it just wouldn't go through the cutter side and cut.

i did seperate it all buy hand into individual spageti strands befor ei cooked it. but it was very pale in colour and tasted very heavy and dense.

What did i do wrong.

i used 00 flour and large free range eggs as recipe said .

angie_loves_veg

sorry it didn't go to plan......

hubby says that the first time he tried it, exactly the same thing happened - one huge sticky mass... (although he cannot elaborate and say what he did differently the next time...)

think you need to try it again - it is one of those things that once you have the hang of it, you *will* (I promise) feel very smug and do it over and over....

if anything - we wonder whether it was too wet - it should feel 'silky' - even slightly 'sticky' and it isn't going to work. Knead until it has a dry, leathery, silky feel (his words, quoted over my shoulder!) adding a little extra flour if need be - keep kneading until it stops being sticky, then let it rest.....

sorry if you have done all this, we are racking our minds here as to how to help you for next time...... there will be a next time we hope!

don't give up!

xx

odds-n-sods

Jamie Oliver's recipe for pasta:

600 g flour tip 00 (or bread flour)
6 large eggs, mixed together

Make a well in the flour, then add in the eggs and mix with a fork to make a dough. Knead it until smooth, then let t rest in the fridge, well wrapped.

Roll out as above, maybe fold it in 3s rather than in halves to help stretch the gluten a little more.

I hang it on clothes hangers, to dry before I cook it. Leave it about 30 minutes. If you are going to make pasta regularly, buy a dowel rod or 2 and find somewhere to hang them from. Slide them off the hangers and into a container once dry and you have your own dried pasta. Takes about 3 minutes if cooked on the day, a little longer if completely dried.

Angie has the texture just right, dry + silky. Cheap pasta machines cutters are often pretty bad, I put my pasta on a cutting board and use a sharp knife and cut it as thick as I like, then onto the hangers.

morgansmummy

we got a pasta machine for Christmas too... from the out-laws!!

without being ungrateful, we don't actually eat that much pasta, and as far as I can work out, they had a bit of BOGOF, cos they have tasted nice fresh pasta, and decided it was a good idea.....

for the past two weeks since Christmas I have had "tips" from FIL (who would try to tell Gordon Ramsay where he went wrong...:o ). who then confided that he hadn't had a go , just that he was dictating to MIL what to do...unsuccessfully!!

I explained that until i tried mine I couldn't comment - well, having spent 4 hours on saturday to end up with what I can only describe as holy tights..and nora batty's at that....I am happy to agree with Delia -unneccessary, and anyway I prefer dried....ebay???!!;)

don't get me wrong, I love cooking and gadgets, but far too much effort (spare pair of hands anyone?) and next year I will put in a request (last year's creme brulee set still in its set - we never eat puddings!!) for a Crueset pan.

In my (and their) defence, the Welsh bakestone I had for my birthday was fab - welsh cakes ahoy!!:cool:

|God i sound so ungrateful... I'm not honest....!!!!:o

MMx