Anybody else make pasta?
- Thread starter danmand
- Start date
No, the machine has only two sets of rollers, one for linguini and one for spaghetti.
Half Seminole flour and the other half 00flour works best for me. And I use 2 yolks and one egg white.
You can use all purpose flour in a pinch, but try to get 00 flour and semolina. If your local grocery store doesn't have it then Italian bakeries usually have them. In any case, you must knead the flour properly and it takes less than 10 minutes minutes. Kneading is important to develop the gluten in the flour, which gives the pasta texture. Let the flour rest for about 30 minutes before slicing it into noodles. Let the noodles air dry for a bit before cooking, which will only take a few minutes depending on the tenderness you're looking for.
kitchenaid works ok. guess it is not authentic , got the pasta attachment as well. durum semola is what all Italian pasta maker use. 00 is a long fermentation flour use for pizza. But if it works for you great, just never try that combination.
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Dane you're more Italian than I am. I've never made fresh pasta, not a fan. At least with dried pasta you can control the doneness, it doesn't turn into glop in a matter of seconds.
Like danmand, I'm getting frustrated, I sooo want to get back to my home beach. It used to be one of Italy's best kept secrets. These days, if you go during the summer, you better know German.
Like danmand, I'm getting frustrated, I sooo want to get back to my home beach. It used to be one of Italy's best kept secrets. These days, if you go during the summer, you better know German.
I made the pasta one evening and had it for dinner the next evening. It was already pretty dry by then, and it came out nicely al dente.
We have something in common. I grew up close to the North Sea in Denmark, where there are a couple of islands with the best beaches in Europe. The island has 300 inhabitants in winter, in summer maybe 20,000 germans come to enjoy the beaches.
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Somebody (internet googled) recommended half seminole and half all purpose flour, said it would be hard to knead if only seminole. I found that it took a lot of muscle to knead the dough. I only wanted a small portion, so I did not want to use my Kitchenaid.
I will try to substitute 00 flour for the all purpose flour.
Years ago we made pasta and quickly decided the time and effort did not produce anything much better than store bought fresh pasta. Never tried it again.
Yes, give it a try. COVID has given us a lot of time at home. The daily commute by car or TCC is now zero. i am on TERB more now than the last 15 years combined. time to make fresh pasta.
Watch a youtube on italian grannies making pasta, yes it is hard to knead but it is amazing watching them do it by hand. But they do it everyday.
I was born between two great cities and I grew up in a third: Toronto. Whenever I'm asked which do I prefer, my answer is always the same: My mind belongs to Rome, my heart belongs to Napoli.
As my old friend, who was head of IBM Europe and Middle East many times said, when we were having a nice Italian dinner with a bottle of fine Pinot Grigio: "The Italians, they know how to live"
