Do you make your own pasta?

[crazycanuck]

I came accross an article in a local foodie mag regarding making your own pasta by hand & will try it soon. I have to say I'm enjoying cooking for once and Ian loves it!

What i'm wondering is if anyone else makes thier own pasta & how well does it turn out?

If you'd like the recipe & the steps, i'll post them.

[shootingstar]

Well, no. Would be impressed if anyone here did!


But I make our focaccia from scratch-- sometimes.

[crazycanuck]

I wonder if Mimi does???

I also make pizza from scratch but my dough ends up a bit too sticky. What would i be doing wrong?

[smilingcat]

I don't do it often. but here it is.

One large egg.
4 oz (100gram) of flour (1/2 All purpose 1/2 duram wheat/semolina). Semolina in US tends to be ground very coarse this is why I mix it 1/2 and 1/2
1 tablespoon of ice cold water
some people will add pinch of salt (I skip)

How ever you wish to mix.

I use a fork and scramble the egg really well in a bowl.
add the flour mixture and mix with a fork. when the egg is more or less mixed or the dough is too stiff, use hand to mix. When it becomes too dry add little bit of water and continue to knead. Add enough water to make the dough come together. Pasta dough is very very stiff but still pliable without cracking.

Once the dough comes completely together, continue kneading the dough by rolling the dough on a board with the base of your hand. Takes at least five minutes of hard kneading. You should not need any flour to keep the dough from sticking.

wrap the dough in plastic in leave it in the fridge for at least 30 minutes or more. I usually leave it alone for about an hour.

The dough shoud have rested. use a pasta roller and follow its instruction. Here yo do want AP flour so that the rolled out pasta does not stick together. als have a baking sheet ready to lay the pasta down flat. Keep it coverd with a saran wrap or else the pasta will dry out around the edges. note: have several baking sheets.

bring a pot water to boil, lightly salt the water. Pasta will cook in about 2-3minutes.

I use #7 setting on my pasta roller to make noodles for chicken soup.
#4 for ravioli or tortolini

It really isn't time consuming. Its easy just need elbow grease. And it taste so much better than the stuff out of a box. You can add herbs, spinach, cooked carrots... Make some one of a kind pasta.

have fun.

[smilingcat]

pizza crust sticky?

Use a baking brick/stone "sheet" underneath your pizza for that stone hearth baking feel. The baking brick wicks the moisture away from the pizza and makes the crust drier.

My sister bought me a special pizza baking dish. Big round thing with 1" lip all the way around. The bottom of the pan had hundreds of 1/8" diameter hole to allow for the moisture to escape from the pizza. This will keep the crust from becoming sticky.

I think your recipe is probably fine.

I get carried away with Sicillian style. bell peppers, roasted chicken, mushroom, onion, ... yummo

[papaver]

I sometimes do, and i just use the Jamie Oliver recipe.

[belly342]

Hi, new here. I had to comment on the pasta.
I've made Angel hair, fettachini, and homemade ravioli.
It is soooo good, however, time consuming and a bit frustrating if you don't have the time.

And this is with the pasta attachment to the Kitchen Aid mixer. (hub was good enough to purchase the two attachments needed. cost $180 (this does not include the mixer)

The noodles have a tendancy to stick together, so you need room to dry them and flour them to avoid the clumping.
I usually do this in the winter, or on rainy days or as afamily activity.

[Reesha]

here you go CC!

Ingredients
4 oz / 110 g smoked salmon, sliced into either bite size pieces or fettuccine-like strips
1 lb / 500 g Farfalle pasta (bowties!)
1/4 / 240 mL cup light cream
1 large egg
1 cup (or a large handful) of finely chopped fresh parsley
3-4 oz / ~100 g pecorino romano or parmesan cheese, finely grated
salt and pepper to taste

Bring enough water to cook the pasta to a boil on the stove. In the meantime, whisk together the egg, the cream and about half the grated cheese in a large serving bowl. When the pasta is al dente, or however you like it cooked, drain it and then quickly toss the pasta in the serving bowl with the egg mixture. The piping hot pasta will cook the egg gently and the sauce will thicken just enough to lightly coat each bowtie. Add fresh ground pepper and a dash of salt to taste, toss in your chopped parsley and lastly, add the smoked salmon. Serve with the remaining cheese to approximately 3-4 people (depending on how hearty your appetites are!)