For Serious Cooks - Pasta Makers?

[Chile Pepper]

I don't use my machine much anymore because I can't get proper pasta flour here--but I love it when I do use it. The kids have fun with it, too. I knead my dough right in the machine (a manual Atlas)--just keep folding the dough and rolling it on the widest setting about ten times or so until you get the right texture. (I also make bread, incidentally, so it isn't the hand kneading I'm avoiding. The pasta dough is much denser and stiffer than bread dough, so I find the machine the easiest option.) I do not let it rest before rolling it out: once it has the right texture, I start tightening the machine rollers.

[firenze11]

I have a hand-crank machine. I kind of wish I had the Kitchenaid attachment to make the process faster, but I still really enjoy making homemade pasta. It makes me feel rustic. . .or something.

I'd say it's definitely worth making homemade pasta. The flavor is completely different. Whenever I make it for my family they got nuts over it and wonder why anyone would eat boxed, dried pasta. If I had the time I'd make fresh whenever I ate pasta. Or make a huge batch and dry it at home. It's not hard, it's just a bit messy and time consuming.

[Quillfred]

You have convinced me. I ordered an manual Atlas and dryer rack yesterday. Hopefully it is the one that can have a motor attached (if need be in the future).

Thanks to the advent of Youtube and cooking shows, I've seen the process and am convinced it is worth the time and effort.

Thanks again!

[bmccasland]

When's the TE dinner party?

[mimitabby]

and WHERE?

[Quillfred]

Beth, as soon as you can get here.

[short cut sally]

You couldn't have posted this question at a better time, as that is what I have been pondering. I just purchased my first mixer, a kitchenaid, and I saw that they had a pasta attachment, among other attachments that I think I might need but never use. I debated, could I justify that extra money, and would I ever use it. So this thread has me rethinking that maybe I should bite the bullet and add it right on that ol' credit card also. Is there a universal pasta recipe or is it a family tradition type recipe that you folks use? (I remember my grandma making homemade noodles for soup when I was just a tadpole.) So if you folks could answer the pasta recipe question for me, I would greatly consider the pasta attachment. ( Kitchen aid is offering free S&H since I just bought the mixer on any attachment-what an incentive-and no I am not affiliated with Kitchen aid). So once the pasta is made, do you need a dryer rack to dry out the pasta before cooking/boiling it? Or do you use the drying rack if you plan to store it? This is all new to me so any help would be greatly appreciated. Thanks.

[mimitabby]

a dryer rack would probably be helpful. I just put mine on cookie sheets with lots of flour on them.

Recipes: flour, water
flour, olive oil, water
flour, egg, water



The secret is to keep the dough as dry as you can stand to
without it being too dry. And the only way to get good at it is with experience.

having said that, you can find lots of good recipes.