fresh pasta - recipe and instructions

Debt_Free_Chick

I tend to pass mine through the machine 6, 7 or even 8 times :eek:

A new machine needs to be primed - so make a small batch of pasta to "waste" as it will pick up any oil/dust from the manufacturing/packing processes.

I always dry my pasta a little, before cooking it too. Although that's a real pain in terms of space and DIY hangers!

jcr16

the recipe i used was the one that came with it. it was 500g flour and 5 large free range egg's.

i did struggle to mix it. it wasn't sticky at all. Arms felt like they had the biggest work out ever.

maybe it was in fridge too long.

i will try again. but it did say corn flour for dusting may be needed i just used the 00 flour. so maybe i will invest in some of this.

Thanks for all the tip's.

odds-n-sods

You don't need cornflour. Use the flour you made the pasta with. Fresh pasta doesn't cook long enough to cook the cornflour out properly.

Sounds like you're eggs were a bit small - you can add a little olive oil or water - literally dip your fingers in the liquid and shake over the pasta dough, then keep mixing. you need to do this before the dough is completely incorporated together. If your dough is really really crumbly, add another egg yolk.

I used to be a chef, and made pasta almost every day, the recipe was never exact as the flour will absorb more/less liquid due to the humidity in the air.

lbt_2

Hi All

Hope you are all having a good weekend.

I have been lucky enough to have been given a brand new pasta making machine from someone on freecycle. Does anyone know where I can get an online recipe book?

I have searched but can't find anything.

I got it to try and get my youngest to experiment a bit with food, and I'd love to have a go tomorrow.

Thanks

Magentasue

Do you mean a basic recipe or something more comprehensive?

Basic pasta is one egg and 110g plain flour per person. I add a pinch of salt.

You can also add tomato paste, pesto, herbs etc. I'd start with plain.

Basically, chuck in bowl and mix and knead until smooth (easier in mixer or processor). Divide into pieces and feed through rollers.

Dust with flour or semolina as you go.
Patience! Start with rollers on widest (lowest) setting and work your way up.
Have a broom handle or similar to hang the pieces.
Give yourself space.
Don't have the pieces too long to start with.
Get the pasta made, cut and hung over the broomstick or whatever. Then put water on to boil. Drop into fast boiling water. When it's all floating at top of pan, it's cooked. Very quick!
Have everything ready to serve and a colander in or over sink to drain.

Enjoy - I love making pasta and do it at least once a week.

Penelope_Penguin

Hi there :beer: I also have a pasta maker from Freecycle :j and mine came with no instructions :rolleyes: I use a recipe from here. I'll add this thread to the existing one to keep ideas together

Penny. x

lbt_2

Thanks Sue. I love the sound of adding things to it - I hadn't even though of that. Although I cook loads and loads, this will be the first time I have made my own pasta.

I have been given mine on freecycle - lucky me and I was a bit worried when I saw that you aren't supposed to wash them. Usually anything I have been given, I give a good clean. Do you just brush yours as well?

I like the idea of making a batch to clean the machine with. I need the practice too.

Is it okay to use medium eggs? That's all I have but I could buy large if that wouldn't work properly.

I am so pleased to hear that you make pasta every week. I have just got my breadmaker out and we make pizza dough about once a week. To be honest, it only take so much time because the girls make their own dinner entirely themselves, but it is so worth it. Would be fantastic if this was easy enough to do once a week too. My little one is pretty fussy, but the other day she saw me making fish pie and asked for some .... and she ate it!!!!! I couldn't believe it! So obviously the key for her is getting her more involved in the cooking.

Sorry to ramble on but I am so excited about using my new pasta machine. I love freecycle - I have given so much away and got some really lovely thank you emails, but in turn I have got some lovely things back.

Magentasue

Dreadful things are supposed to happen to pasta rollers if washed. I leave mine to dry a bit and brush out. Next time I use it, there's often a couple of dried bits that fall out before I use it. You could put a practice piece through before you start, I suppose.

Any eggs will do - I keep some of the flour back and add it at the end so I guess you could do 100g flour for each egg and see how you go. So long as you have a ball of dough, it's fine. You can incorporate more flour as you go.

It takes a bit of practice - I put mine through, fold and dust and put through again. Once you done it a couple of times, you'll know what you're looking for but, basically, as it's rolled it gets smoother and silkier. You know then that you can move the rollers closer together. If it breaks up or sticks, keep rolling and folding. I hang the pieces as I've rolled them so they dry a bit.

When all the pieces are rolled, I cut into taigetelle or spaghetti and hang them over the pole. Once it's all cut, it can hang a while or be used straight away. If you leave it too long, it starts to dry out like dried pasta. You can also put heaps on a baking tray - like those nests you buy.

Main thing is to dust with flour or semolina so that it doesn't stick and to either knead thoroughly or roll through a few times so the dough is smooth and doesn't break up.

My first lot wasn't that beautiful and I underestimated the room I'd need to hang pasta for six! But everybody agreed it was better than shop bought and now I quite enjoy the process.

Last thing - if you're not hanging the pasta, put the heaps in the fridge when you start boiling water and cooking other stuff so you don't get sticky pasta. I put a broomhandle (£1 from market) between two things hanging on the wall - not ideal but better than my first idea of half a dozen coat hangers!

lbt_2

How did you know I was going to use coathangers? :rotfl:

npsmama

I make pasta several times a week. Absolutely love it, and it'd really quick once you get the hang of it. :j

I use 1 cup flour, 1 egg, 1/2ts salt and 2-3TB milk.

I also have the ravioli attachment for the pasta maker. I've had a go but there must be a knack to it bc I haven't succeeded yet.
I found the pasta maker very easy to use once I followed the instructions!!:p In other words, I start on the widest setting and then pass it thru each setting.

Tip: lightly dust the piece of dough with cornflour and it won't stick. The cornflour trick revolutionnised my pasta making.