homemade pasta

[karen w]

Perhaps someone can give me some advice.In the past I mentioned to my husband that I might try making homemade pasta one day. Unfortunately, he has not forgotton what I said.(Why do husband's only remember the things they want to-no offense to any of you husband's using the BB.) Anyway, is it really worth the effort? Is it that much better than fresh pasta in the supermarket? And any recommendations for pasta machines? Or, has anybody ever tried using pasta plates and attachments that they sell for the kitchenaid stand mixer. This is what I was going to try. Let me know!

[lorilei]

I'd like to know about those KitchenAid attachments myself... I have the grater attachment (which is wonderful), but I'm hesitant to invest in other attachments if they won't be definitively useful http://www.cookinglight.com/bbs/smile.gif

[Nanci]

I have two different types of pasta machines (both by Atlas) the hand crank kind -- one makes spaghetti, fettucini, etc. the other makes spirals and shapes. They both work great, but . . . to be honest it doesn't taste all that different from other fresh pasta. It isn't all that much work -- but it is a little messy. It is fun to make and worth the effort every so often for me.

[LauraEllen]

I agree with Nanci. It is fun every now and then to make your own pasta, but there are so many good pastas available that it really isn't necessary. I also have the hand-crank type - Italian import. It isn't difficult but it can be time consuming and takes a lot of space (to dry the pasta).

The exception for me is when I want to make a stuffed pasta like ravioli or tortellini. If you want to experiment with stuffings you need fresh pasta (or wonton skins).

(Why don't they have an icon of a guy licking his chops? That would be useful)

[Mamasue]

karen w,

http://www.appliances.com/imperia180small.jpg

I love making my own egg noodles in the cool months. I also make spinach/ricotta raviolis around the holiday time. I have the hand crank type but have a motor attached to mine replacing the crank. This gives me two hands free to minipulate the dough. When I make egg noodles I make them for the day that we will eat for a meal, usually on weekend. I have never bothered drying them. To me it doesn't take any longer than preparing a gourmet meal...I enjoy it and DH loves fresh egg noodles. There is nothing like fresh home made noodles!

P.S. Hope this picture shows up and stays. I think Gail is jinxing me....they seem to disappear after I leave the BB......*smiling* http://www.cookinglight.com/bbs/smile.gif

[This message has been edited by Mamasue (edited 07-06-2000).]

[Deanna]

I, too, have a hand crank model. More trouble than it's worth, in my opinion. Don't notice so much better taste...it's kinda like making your own A-1 sauce...why would you?

The ONLY exception here is ravioli, which I've made a mountain of in my lifetime. For that, you can't beat home-made.

P.S. For homemade egg noodles, I do it the German way...rolling pin, knife to cut the noodles, unroll the noodles, toss in flour and dry overnight on the dining room table, covered with a towel or clean tablecloth. Grandma taught me how!

My vote: Go ahead if you want to, but invest in the motor. The cranking gets old (and awkward).

[This message has been edited by Deanna (edited 07-06-2000).]

[Beth]

Here's a vote for the Kitchen Aid attachments. We have the one with the plates, and see that they now have one for rolling lasagna or sheets. I would like to get that one too, especially for ravioli. The dough is quick to mix, and the Kitchen Aid attachments feed it through easily. My sons love making noodles. The homemade do have a different texture, and I like both.

In the past, I had a hand crank and used it once. Made spinach ravioli, date was very impressed, but I declared it not worth the mammoth effort (both first time and fresh spinach to pasta before I owned a processor). I though about buying a motor, but put it in a garage sale. Even so, I missed it, so when my husband bought the Kitchen Aid for me, it was a no-brainer.

If you have a KitchenAid, go with that. Otherwise, go with a motor on the crank type.

[lindrusso]

On the subject of homemade pasta, does anyone have a method of kneading that makes it easier?? This is the one thing that makes it such a chore because the dough is so stiff - my hands start to ache. I'm figuring that the dough is way too stiff for even a Kitchen Aid (which I own)??

I agree about the raviolis - being able to stuff your own with your preferences is great. Although store-made pastas come in many flavors, it is still nice to be able to make exactly what you want once in a while (I too have the hand crank kind). I gave homemade pasta for gifts one year and it was QUITE a production. I'd do it again for a birthday here and there, but never again for 5 or 6 people at one time (and 3 flavors per person - what was I thinking????).

As for hand crank vs. pasta machine, I've read that pasta experts claim the heat from the motor of the pasta machines (not the motor you attach to the hand crank, but the motor on the machines that do it all for you) effect the pasta negatively.

Good luck!

[Beth]

Lindrusso...we have made the pasta dough in both a food processor and in the KitchenAid mixer. Since I've had neck and arm problems, I couldn't do it any other way. If you need more info, let me know. The recipes might be different, primarily in moisture content, due to the method of rolling or extracting.

[karen w]

Ok,the four year old was just tucked in with his panda bear;the three year old is asleep;just finished nursing the 11 month old-she's now on my lap becoming the youngest internet addict-so, it's time to make pasta now right?! Seriously, I think you guys convinced me to give it a whirl. Thanks for all the advice. If you know of any good (or foolproof) dough recipes, please post. Thanks, Karen
P.S. Mamasue, your picture was still there
P.P.S Deanna and Mamasue, if my attempts fail, can I come over to eat some of your pastas? They all sound so delicious.

[Deanna]

Here is a recipe for egg noodle dough from "Pasta International" by Gertrude Harris

EXTRA-RICH NOODLE DOUGH IN THE FOOD PROCESSOR

If you have a food processor, mixing the dough becomes a snap. Mine is a rather early Cuisinart and less powerful than the later ones, but it is a dream ot work with, nonetheless. By using the food processor, I am able to treat myself to a richer dough than described [previously] and to use the semolina flour that is otherwise too difficult for me to work with. If you are very strong, you may well be able to make this dough by hand, and, of course, you may make any recipe for noodle dough in the processor.

4 eggs, lightly beaten
1/4 cup (50 ml) water
2 cups (500 ml) fine semolina
Generous pinch of salt
1 tablespoon (15 ml) olive oil

Beat eggs and water together in a small bowl. Pour semolina and salt into the bowl of the processor. Turn the motor on and off several times to mix the flour and salt. Now turn the motor on, and as it processes, add the egg mixture through the feed tube and process until the egg mixture is absorbed by the flour. Pour in the oil and keep processing until the dough forms a compact ball.

Turn off promptly and remove dough to a floured working surface. Lightly flour your hands and knead the dough, adding fine semolina as needed to counteract stickiness, until smooth and elastic. Put the ball of dough into a bowl and cover with a towel. Roll out the dough and cut into noodles as described [in your pasta machine instructions].

[This message has been edited by Deanna (edited 07-06-2000).]

[Mamasue]

lindrusso,

Maybe I can help. I knead the egg noodle dough by hand for a few minutes just like I would when kneading bread. The remainder of kneading is done by passing the dough through the thickest part of your pasta machine for at least 3 or 4 times, folding and dusting with flour if necessary for each turn through the rollers. Then proceed to change the dial until I get the thickness that I want...usually on #6 (starting at #1). You may be using too much flour at once. It is all in the feel just like making bread. The dough should be tender but not too sticky. Of course the more flour you use the stiffer and dryer the dough will be which will result in tough noodles.

Here is my equivalents:

4 eggs
3 cups flour

Will make about 5 or 6 servings

Karen.....come on down. Oh, the picture is still there because Gail has not stopped by yet! Hehe http://www.cookinglight.com/bbs/smile.gif

[shortcook]

Hi. I purchased the Ronco brand pasta machine and find that the pasta is not difficult to make except for the amount it makes. I do find that using semolina flour is a must for the pasta not to taste like noodles. I do enjoy making it once in a while but for a quick dinner you're out of luck. The most fun part about having a pasta machine is making flavored pasta.

[Teresa]

I use my bread maker to make the dough (dough setting). It comes out perfectly every time, then use the hand crank machine - quick and easy. Great for lazagna noodles (I don't pre-cook them, just use them as is). The dough recipe I use is the one in the book that came with the bread maker (black and decker) - I'll post it if anyone wants.

[Beth]

The picture was there yesterday, but I don't see it now?

Karen, if you have the recipe/instruction book that comes with the KitchenAid, it has a recipe for basic egg pasta that is much like Mamasue's (p 73 in mine). The 1T of water is to even the eggs to 1 cup to make the moisture measure consistent, even if this recipe doesn't tell you that.

Herb Pasta

1 c firmly packed fresh herbs basil leaves, oregano, marjoram, chives)
1 egg
1 T water
about 2 cups flour

Puree egg, water and herbs in food processor. Add 1 cup of flour and whirl until dough forms a smooth, elastic ball (2-3 minutes). If dough feels sticky, add about 1 T more flour and whirl until blended. Wrap dough in plastic wrap and let rest about 30 min. before rolling and cutting, using additional flour as needed. Makes 8-10 oz, uncooked pasta.


I will try to get Red Bell Pepper Pasta and Spinach Pasta posted later. My DH is bumping me off....

[lorilei]

Since we're talking about noodles, I should say that I've been * DYING * to make ravioli from scratch! Any good tried and true recipes?

And I've also been looking for those little "noodle cutter thingies" (pastry cutters?) that look kinda like little mini pizza cutters, only with scallops and designs. Anyone know where to find a good set?

[This message has been edited by lorilei (edited 07-07-2000).]

[karen w]

Thanks for all the great recipes and I can't wait to see more, and ,of course, try them. My husband's ready with fork in hand to be the guinea pig on this one.

[Gail]

I wondered why my ears have been burning the past couple of days. And here I thought it was sunburn... http://www.cookinglight.com/bbs/cool.gif

[Peggy]

Lorilei,

In response to your request, the following is my favorite stuffing recipe for ravioli. (As you can see, it is definately NOT LIGHT, but it is soooo good!)

1/2 lb ricotta cheese
4 oz Gorgonzola cheese, at room temperature
4 oz Mascarpone cheese, at room temperature
3 egg yolks
1/4 C grated Asiago or Parmesan cheese
1/2 teaspoon ground mace
freshly ground pepper to taste

In a bowl mash together the ricotta, Gorgonzola, and Mascarpone. Add the egg yolks, grated cheese, mace and pepper and blend well. Fill the ravioli according to pasta maker directions.

This can also be used for tortellini. I have a hand crank pasta maker with a ravioli attachment so it's very easy to make the ravioli. These freeze very well also.

Hope this helps.

Peggy

[Beth]

Much later, here are the other pasta recipes. Let us know how it went. If your kids are like mine, they will think making pasta is great fun.


* Exported from MasterCook *

Spinach Pasta

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1/2 cup cooked fresh chopped spinach -- or 1/2 10 oz pkg frozen
2 large eggs
2 cups flour

Squeeze spinach dry and measure it (you need 1/4 cup). In food processor, combine 1/4 cup "dry" spinach, eggs and 1 1/2 cups flour. Whir until dpough forms asmooth, elastic ball (1-2 minutes). if dough feels sticky, add more flour, 1 T at a time, and whir until blended. Wrap in plastic wrap and let rest for 10 minutes.

Roll and cut as desired, using additional flour as needed. Makes about 12-14 oz uncooked pasta.


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Per serving: 1041 Calories (kcal); 11g Total Fat; (9% calories from fat); 37g Protein; 192g Carbohydrate; 374mg Cholesterol; 116mg Sodium
Food Exchanges: 12 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0

* Exported from MasterCook *

Roasted Red Bell Pepper Fresh Pasta

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large red bell peppers -- about 2lbs total
1 large egg
2 1/2 cups flour

Roast peppers at 500 degrees until skins are blackened on all sides. Cover with foil or put in bag and let stand until cool, about 30 min.

Peel peppers and discard peels, stems and seeds. Whhir in food processor or blender until pureed. Pour puree into 1-1/2 to 2 qt saucepan. Cook over medium heat , stirring often, until reduce to 1/2 cup (about 10 min.) Let cool.

Combine puree, 2 cups flour and egg n food processor and whir until dough forms a ball, at least 30 seconds. If dough feels sticky, add more 1-2 T more flour and whir until dough forms a ball, at least 30 seconds again. Divide dough into 6 parts and wrap each in plastic wrap. Let rest at least 10 minutes.

Roll and cut as desired, using additional flour as needed. Makes about 1 lb uncooked pasta (4-6 servings).


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Per serving: 1332 Calories (kcal); 8g Total Fat; (5% calories from fat); 42g Protein; 270g Carbohydrate; 187mg Cholesterol; 71mg Sodium
Food Exchanges: 15 1/2 Grain(Starch); 1 Lean Meat; 5 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates


Nutr. Assoc. : 0 0 0