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Homemade pasta, how hard can it be?

post #1 of 7
Thread Starter 

Well I can tell you, it's not hard at all. Unless you're me. The whole thing started out simple enough, I wanted to make a batch of fettuccine for tonight's dinner. I usually make my pasta dough the day before I roll it so it has a better texture, so this was yesterday evening.  Then I remembered we had some spinach in the freezer, so I figured I'd make spinach fettuccine. Then I figured it'd look nicer if I made half a batch of spinach and half a batch of regular, sort of a nice contrast, right? That's about where I poured the first glass of wine. Then I started thinking, what if I just laminated sheets of the green and white pastas together, so each individual noodle would be green on one side and white on the other? Pretty cool idea, thinks I. About the time I got to the third glass, I had another idea; STRIPED PASTA!!!

So here is the story of my striped pasta in pictures.

Moral of the story? Don't drink and cook. Or do, just be ready to make some pretty weird stuff.

 

 

 

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Started off with half a batch of each. (Recipes at the end of the post)

 

 

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Rolled out sheets of each roughly the came size.

 

 

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Then rolled them together and trimmed to a square.

 

 

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Then ran the sheets through the old Pasta Queen until level 5.

 

 

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Then cut into my 2 sided fettuccine. I should have stopped here.

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It did look pretty cool.

 

But since I'd thought of the striped pasta...

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I laid out the noodles in alternating colors.

 

 

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Then rolled out super thin sheets from the trimmings and laid these out on the noodles and used the rolling pin to fuse the sheets to the noodles.

 

 

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Then cut to size for the machine.

 

 

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And then rolled and cut my striped noodles.

 

 

 

 

Basic pasta recipe. I like my dough fairly dry since I just knead it in the pasta machine.

3 cups AP flour NOT SIFTED

4 eggs.

1/4 teaspoon salt.

Run it all through the food processor until it's a granular powder that will just clump if you squeeze it. Squeeze into a ball, wrap in saran wrap and refrigerate overnight to let the flour hydrate.

Cut into fourths and knead each piece on setting one, folding in half after each pass, 5 or 6 times or until dough becomes silky and pliable. Then proceed through the settings to whatever thickness you desire.

(if you prefer a dough that's easier to work with by hand, use the same measurements but sift the flour before measuring it. This will decrease the amount of flour by 30% or so, giving you a much softer dough.)

 

For spinach pasta, use the same measurements but use 2 eggs and a thawed and drained (REALLY drained, squeeze it through paper towels or cheesecloth) 10 oz. box of frozen spinach. Run the eggs and spinach through the food processor until it's smooth, then add the flour.

post #2 of 7
Are you kidding me? That is unreal! I've toyed with the idea of buying a pasta machine but I don't think I could ever have the patience to get that fancy...
Bravo!
post #3 of 7

Very cool Andrew!  We don't eat a lot of pasta, but that looks like a pretty easy recipe...Thanks for sharing!  Thumbs Up

 

Red

post #4 of 7

amen boat bum its beyond amazing how simple it is to do pasta. i got the same machine here you got. never have let our dough sit over nite. will have to tray that next time *if i remember*. That'd take actual effor to plan. we usually fly by the seat of our pants here. grab whatever we want and whoop it up. NOTHING like fresh pasta, a bit of sour creme plate and fork. 

post #5 of 7
Thread Starter 
Quote:
Originally Posted by Hambone1950 View Post

Are you kidding me? That is unreal! I've toyed with the idea of buying a pasta machine but I don't think I could ever have the patience to get that fancy...
Bravo!


This was just me being me, I had the idea and wanted to see if it'd work. Regular pasta is stupid easy, as Junkcollector said. If I don't think of it the day before, I just go ahead and roll it and cut it right after mixing the dough. A 15 minute rest really helps, but sometimes I don't even do that. If I ever get the Kitchenaid pasta roller, it'll be even easier, as I won't have to crank!

post #6 of 7

40 years ago had I seen your noodles I would have called it flash backs.....

 

Fun in the kitchen.........

post #7 of 7

BB, got build going on here that'll beat the KA for me. plus the KA piece is so dadgum expensive to buy just the roller. I got a sewing machine motor/foot controller, variable speed with both hands free. believe motor/controller was $25 or so off fleebay last year. plus its 50/60hz motor so it will work once i move too. 

 

everytime we made pasta, mixed it up and tried to let it rest 15 minutes. my 5yo isn't that patient though, always give her a chunk to go to work on. by the time she's done, its had several minutes to rest. 

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