Home made pasta

[Sniper-T]

tried and trusted recipe #1:

2 cups all purpose flour
1/4 cup warm water
1 egg
1 tbsp olive oil
1 pinch salt

dump the flour on the counter in a pile and hollow it out like a volcano
crack the egg into the volcano, add oil and salt.

Using a fork or small whisk, whisk around and around the inside of the vocano first to mix the ingredients and then by slowly making bigger circles, to incorporate the flour. Once everything is mixed toss the fork and knead by hand to form a nice ball. Let rest for 15-20 minutes, and it's ready to roll out.

[Vodin]

I will definitely try this out.. well ok.. I will pass this on to my wife and have her give it a shot. I am only a grill chef..

YES!! I just got the give it a go.. but not this weekend..

[bacpacker]

Thanks T. We will give this a try. I love some good pasta

[Sniper-T]

For the health conscious, you can go up to about 1/3 cup whole wheat flour to 2/3 white flour. Any more than that and the pasta gets heavy and kinda gritty.

To impart some flavour, add a tsp of Italian seasoning to the volcano before whisking (if it has salt in the seasoning, cut out the pinch).

To add some colour/flavour, cut the water down to 3/4 cup and add 1/4 cup spinach juice. or same volume of tomato juice.

If you like some zing, add a pinch of cayenne or similar, or your fav. hot sauce.

Note: when you start running it through the machine (widest setting) make sure the machine, and the dough is well floured, you cant really have too much. once you get a strip, it will probably look like shit with holes... fold it in half and run it through again, and again. once you have a nice strip, then crank the dial one tighter and roll again. repeat until desired thickness. you may want to start cutting the strip shorter to make it more manageable.

Note: I usually cut the dough ball into quarters, and do one piece at a time.

note, on the machine, thickness wise:
setting #1: will be for vermicelli
#2: spaghetti
#3: fettuccini/ lasagne noodles. I also like #3 for ravioli and perogy dough, as it has enough oomph to fold and pinch
#4: pizza pops/meat pies/pizza crusts
#5/6: Same as 4, if you like thicker crust.

* these doughs, as a pizza crust will not rise, but will bake nice and crispy!!

Note: Once you have your pasta cut to what you want (spag, fettuccini, etc) give it one last light dusting of flour, just so you can pile it up/play with it without it sticking together; and then leave it on the counter to set for 10-15 minutes. If you drop it into the water right away it'll stick together and form a doughy ball. I usually make my pasta first, then put the water on to boil. once the water boils, the pasta is ready to add.

Note: Instead of boiling it, you can hang it on a drying rack and dry it for storage, or dehydrate it.

Note: for lasagne, if my sauce is bubbly hot, I will put the pasta layers down raw, and let them cook in the oven while it is heating/melting the cheese. If my sauce is cooler, or if I am making the lasagnes for the freezer, I will pre-boil the pasta first, but just enough for it to firm up (3 minutes-ish) any longer and it is tough to work with (too soft) and it'll get kind mushy when you do cook it.

eta: can you tell that fresh pasta is kind of a big thing around here?? lol.

[bacpacker]

Sounds like you eat lots of pasta. How about posting up your favorite prog receipe? I've always wanted to try it.

[ElevenBravo]

wait... I gotta have a machine???

Sounds like something I want to try already!

[Sniper-T]

nope, don't need a machine, just makes things easier. A rolling pin and a knife will work, but your pasta prob wont be cut uniformly.

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Sounds like you eat lots of pasta. How about posting up your favorite prog receipe? I've always wanted to try it.

New, perogy thread started.

[ladyhk13]

What about egg noodles? We eat tons of those!

[Sniper-T]

Recipe #2 - Egg Noodles:

2 cups flour
3 egg yolks
1 egg
pinch salt
1/4 to 1/2 cup water

Make dough the same way as above.

You can also use an electric mixer with dough hooks if preferred.

Note: Add water slowly, bit at a time so you don't get it too wet. Easy to do with this one depending on the size of the eggs/yolks

[ladyhk13]

I like this thread... So far no cat ingredients!