Pasta Dishes forum: Fresh Homemade Pasta

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ImageKatg
Feb 28, 2010 11:48 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
Fresh Semolina Pasta

It had been a few years since I tackled making homemade pasta again…but I’m glad I did. Maybe it works out better these days because I’m a little more patient with my cooking or it could be that I’m now using a blend of Semolina flour which is a courser and just seems to make my pasta dough so much more supple and easy to work with. Next time I make Pasta I will add a few more photo’s of the process.

This really is the best though. I roll mine through and old fashioned crank model Imperia Pasta machine…but I have an optional motor attachment that makes all the difference. Instead of cranking, I now have 2 hands to work with and guide the dough. This makes a huge difference. Of course, you can still make them by hand, but it’s a lot of work. It truly is amazing though what you can make out of a couple of cups of flour and 3 eggs!
This makes approx. 1 lb of pasta…

1 cup Unbleached all purpose Flour
1 cup Semolina Flour
3/4 teaspoons of Salt
3 Large Eggs
1 Tablespoon Olive Oil

Mix together your flours and salt. On a nice clean surface make a little mountain out of the flour mixture and make a well in the middle. (I use those semi-hard plastic cutting sheets you buy by the pack, as it makes clean-up so much easier) . Add your eggs and oil into the well. Take a fork and start gently mixing up the eggs in the middle and taking the flour into it. When the mixture starts thickening, roll it together into a ball and start kneading,

Knead for about 8-10 minutes or until the dough is beautifully smooth and elastic. If it sticks, add a little dusting of flour. When it’s at the right consistency, wrap the ball in plastic wrap and let it rest (This is an important step)

If using a Pasta Machine, take about 1/4 of the dough and punch it flat in your hands, dust it with flour and feed it through the thickest machine setting. Repeat this…folding the dough and adjusting the machine setting until the desired thickness is met. Let it rest a bit before putting them through the cutters of the machine as this way it won't stick. After cutting, lay the pasta out on a floured tea towel or hang it on a rack like I have here. I used to use a piece of dowling layed over a couple of counters…and it did the trick.

You can also roll your dough by hand and cut it into your favorite pasta shape.

To cook these noodles, bring a big pot of water to a boil, add quite a bit of salt, add your noodles and keep checking them. The old saying about throwing it against the wall and if it sticks they’re done, doesn’t work here (or anywhere else for that matter) . They’ll probably take about 4 minutes. Serve these with your favorite sauce.
*Note*

If you dry them out…they will be crumbly. They don’t have any preservatives like store-bought pasta, but you can store them in the refrigerator for about a week or pack them gently and freeze them for later use.

Thumbnail by Katg

[Last edited Mar 1, 2010 12:05 AM CST]
Quote | Post #87268 (1)
ImageKatg
Feb 28, 2010 11:52 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
I used half of this batch for 2 and gave away the rest. I just made a very simple Aglio Oglio sauce (Garlic and Oil) and the noodles just stood on their own. Good stuff!

Thumbnail by Katg

[Last edited Feb 28, 2010 11:54 PM CST]
Quote | Post #87270 (2)
ImageKatg
Mar 1, 2010 12:12 AM CST
Name: Kathy Guagliano
Port Charlotte Florida
This is a really good place to buy Pasta Machines/cookware, etc..

I ordered some items from them back in January and was surprised that they were in Quebec. However, everything got here in a really timely manner and it was free shipping.

http://www.creativecookware.com/
ImageKatg
Mar 1, 2010 12:37 AM CST
Name: Kathy Guagliano
Port Charlotte Florida
Here's my lovely machine with the motor attachment! YAY!

Hurray!

Thumbnail by Katg

[Last edited Mar 1, 2010 12:37 AM CST]
Quote | Post #87289 (4)
ImageDea
Mar 1, 2010 6:36 AM CST
Name: Dea O'Hopp
Frederick, MD
PVC Pipe is a Cook's friend
Beautiful pasta Kat - love, love fresh pasta Lovey dubby
ImageKatg
Mar 1, 2010 5:54 PM CST
Name: Kathy Guagliano
Port Charlotte Florida
And Dea...I've seen your photo's! You make some really beautiful pasta too! I've gotta try making some spinach pasta! I haven't made it before but I think it would be really good. Have you made it?

ImageDea
Mar 1, 2010 5:56 PM CST
Name: Dea O'Hopp
Frederick, MD
PVC Pipe is a Cook's friend
Not yet, but it's definately on my TODO list. I'll post it here when I do - hoping in the next few weeks.

Your racks are superb. I love this site!
mzmary
Mar 5, 2010 5:26 PM CST
Name: Mary
south west WA. state
What's the diff. in a recipe of egg noodles and spaghetti?

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