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 Post subject: Making fresh pasta with a machine - can we talk?
PostPosted: Tue Aug 20, 2013 2:38 pm 
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Trapped On A Desert Island With A Cow
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My mum just bought me a bargain pasta maker / machine, and I am very excited. However, I was wondering if anyone had any favourite pasta dough recipes and / or any tips you wish you'd known before you'd made your own pasta from scratch.

Here's a very promising-looking and comprehensive guide to get us started: http://slowclubcookery.blogspot.fr/2012 ... dough.html

I hate the feeling of sticky dough covered hands, so any advice is welcome!

ETA: I'll be kneading by hand. The maker/machine I refer to is a stainless steel roller/cutter doo-dah.

Thanks in advance!

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 Post subject: Re: Making fresh pasta with a machine - can we talk?
PostPosted: Tue Aug 20, 2013 4:28 pm 
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No tips, but bookmarking this topic in case others do, as my mum won a pasta machine (of a type that's very expensive to buy) in a raffle but hasn't actually touched it. I suspect fear of the pasta machine leads to many such raffle donations!

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 Post subject: Re: Making fresh pasta with a machine - can we talk?
PostPosted: Tue Aug 20, 2013 4:36 pm 
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let me save you some tears (if you're like me) and tell you right off that soba noodles can't go through a machine.
other than that, i like mine.

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 Post subject: Re: Making fresh pasta with a machine - can we talk?
PostPosted: Tue Aug 20, 2013 6:20 pm 
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Trapped On A Desert Island With A Cow
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Aha, good to know about the soba, thanks torque! And yes, I have cried over dough in the past also. Call me fragile...

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 Post subject: Re: Making fresh pasta with a machine - can we talk?
PostPosted: Tue Aug 20, 2013 10:07 pm 
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I would have to dig up my dad's amazing (vegan) pasta recipe. He uses a mix of semolina & regular flour plus water (duh) salt and olive oil. Anyhow, the dough should not be too sticky, after you kneed it, form nice smooth disks and store in the fridge before rolling out. Also, you might not want to roll it as thin as you might be initially inclined to.


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 Post subject: Re: Making fresh pasta with a machine - can we talk?
PostPosted: Wed Aug 21, 2013 6:40 am 
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I use the recipe from Nonna's Italian Kitchen, which has always worked well for me. A quick Google uncovered it here. I don't make it nearly often enough- only really when I want to make ravioli. I guess my only tip is that if you do make ravioli, don't waste money on any special bits and pieces for it. I bought this thing that was kind of like a metal ice cube tray with ridged edges, which I guess is supposed to make ravioli filling and cutting easier, but everything stuck or the filling stretched the dough and broke through, and it was the worst $12 I've ever spent. Just use a knife or a cookie cutter.

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 Post subject: Re: Making fresh pasta with a machine - can we talk?
PostPosted: Wed Aug 21, 2013 11:30 am 
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These are great tips and that Nonna's recipe looks great. Thanks Olives and Erinnerung!

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 Post subject: Re: Making fresh pasta with a machine - can we talk?
PostPosted: Wed Aug 21, 2013 12:09 pm 
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you can save some time kneading by starting it is a food processor (with blades) and chop it up the dough into cornmeal sized mixture (just takes a moment). It just makes the kneading process so much cleaner and easier and doesn't adversely effect the quality.

Also, let the sheets dry a bit on the counter before cutting: leads to better cutting and less sticking together. Horizontal ski poles covered in parchment paper are great ways to hang your pasta after cutting.


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 Post subject: Re: Making fresh pasta with a machine - can we talk?
PostPosted: Wed Aug 21, 2013 1:01 pm 
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Some people have pretty much said what I would've - yes to the Nonna's Italian Kitchen recipe (I add some olive oil with the water and mix the whole thing in a food processor, then let it rest for 20 min) but I personally love the ravioli mold/ice cube tray-looking thing and have had a much easier time using it than cutting the ravioli by hand. For us though, it's a 2person job because we have a hand-crank machine and I'm just not coordinated enough to feed the dough through and crank at the same time. We also usually make that recipe into like 30 ravioli and then have scraps of dough left over, which I make into another slab and run through the fettucini-size part of the machine for a small batch of yummy noodles that are good in soup etc.


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 Post subject: Re: Making fresh pasta with a machine - can we talk?
PostPosted: Thu Aug 22, 2013 11:28 am 
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You lot are great: I'm feeling much more confident after reading your tips - pasta will be mine this weekend!

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