In reply to A newbie all over again! by Annec
In reply to A newbie all over again! by Annec
And here is a link to the types of machines. [url=http://www.decuisine.co.uk/cookshop/kitchen_tools_gadgets/pizza_pasta_making.html?ref=GAKT06&kw=pasta%20machine&gclid=CMfqjfSJv5ECFSCkXgodTRkUnw]Pizza & Pasta Making Sets to make amazing fresh pasta[/url]
In reply to A newbie all over again! by Annec
I've no doubt the various machines all make things easier but pasta was made long before machines. If you're making the simpler stuff a rolling pin and a knife will go a long way. Won't be the way to make pounds and pounds of the stuff but it won't kill you to use the basic tools just for lunch.
In reply to A newbie all over again! by Annec
Pasta is simple and easy to make. No great secrets, really. For certain types, you can make it by hand, for others a machine is a great help. As Nielo says, potato gnocchi freeze very well. In a way, you can compare pasta making with bread making, time consuming but it can become a hobby. And it tastes much better than the commercial one.
In reply to A newbie all over again! by Annec
What couldn't be easier than Pasta.
Eggs, flour and good olive oil. Try this receipe 300g "00" plain flour, 3 large eggs, pinch of salt and one tablespoon olive oil. Mix ingredients together by hand and then roll out on floured surface. This is easy and simple either for pasta or ravioli. Try with a ragu of tomatoes and wild boar "cinghiale" slow cooked. Making me hungry already.
Making pasta from scratch
Submitted by Anonymous (not verified) on Wed, 02/13/2008 - 05:34In reply to A newbie all over again! by Annec
Found quite a good video that shows an Italian chef making pasta (fettuccine, cannelloni, lasagne etc) without a machine...
[url=http://www.videojug.com/film/how-to-make-fresh-pasta]How To Make Fresh Pasta Recipe (Food & Drink: Pasta)[/url]
In reply to A newbie all over again! by Annec
Hi Robert,
How bizarre... I had just written you a long description on how to make tagliatelle etc last night but when I went to post it I found I had been 'timed out' and it got posted in the ether. I was not amused....
HOWEVER, your chef, above is the one I learnt to make pasta with, when I spent some time with him at his summer cook school in Tuscany. I am a chef/tutor of 30+ years but had never really got the hang of pasta.
He is great and we had a great time sharing ideas and our passion for food.
Buon Appetito
[url=http://www.tuscanyfortwo.com]Tuscanyfortwo.com[/url]
In reply to A newbie all over again! by Annec
[quote=il cacciatore;82491]What couldn't be easier than Pasta.
Eggs, flour and good olive oil. Try this receipe 300g "00" plain flour, 3 large eggs, pinch of salt and one tablespoon olive oil. Mix ingredients together by hand and then roll out on floured surface. This is easy and simple either for pasta or ravioli. Try with a ragu of tomatoes and wild boar "cinghiale" slow cooked. Making me hungry already.[/quote]
I use exactly the same recipe - same proportions, etc. - and it always works. Have a bit more flour available to sprinkle lightly on top of the pasta as you make it.
In reply to A newbie all over again! by Annec
Another interesting pasta variety that you can make by hand is the Roman Gnocchi and you use semolina. Here is some information about this popular dish: [url=http://italianfood.about.com/od/gnocchi/r/blr0166a.htm]Roman Gnocchi -- Gnocchi alla Romana[/url]
In reply to A newbie all over again! by Annec
Do you use the whole egg?As I only use the yolk.
In reply to A newbie all over again! by Annec
You don't really need any egg. Adding egg makes it egg pasta. But yes whole egg for egg pasta.
In reply to A newbie all over again! by Annec
I use whole egg as well.
In reply to A newbie all over again! by Annec
For those with access to british TV, Jamie Oliver made tagliatelli in five minutes, with a food processor, and a pasta roller, on his Jamie at home programme on channel 4. I think it was episode 5.
He does get repeated on the digital channels, so watch out for it.
In reply to A newbie all over again! by Annec
One thing to be aware of when making gnocchi is that they go black of you use British flour. Freeze them quickly to avoid this or use Italian '00' flour.
Yvonne
In reply to A newbie all over again! by Annec
I've never added oil to my pasta, just 1 egg per 100 gr of semola and a pinch of salt. I like the way the semola works up much better than regular 0 or 00 flour. I also find that sometimes 100 grams of semola per egg is too much, depending on the humidity, so I usally keep a bit back at first to see how it all comes together.
For gnocchi or filled pastas is can be time consuming, but for spaghetti, fettucine or lasagna it's really a very quick process, made even quicker by the fact that the pasta only takes a minute or two in the water!
I watched the 'how-to' video and thought it was very good, but I usually work my pasta in smaller batches!
It's very simple and really need a machine.