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Home made pasta.

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cause the rat:
Starting a new foody habit. I remember watching my grandma dump flour into a pile on the table. Make a well in the middle. Then and add the wet ingredients into the well. Then she'd mix everything together. My mom did this as well. And as a kid I learned to do this. Time to start going back to my roots. Found an awesome You Tube channel called 'Pasta Grannies'.

You don't always get the measured amounts in each of the videos. The average flour to egg ratio is one egg for every 3/4 cup of flour.  Still looking for an average for the flour to water ratio.

They make rolling out the dough by hand look really easy. I've rolled out enough pie dough to know better. Be something to learn and get the hang of. Besides bad looking noodles will still taste good in a great pasta sauce.

cause the rat:
A heads up. One egg to 3/4 cup of flour is for multiple cups of flour. It's the X+Y hydration thing. I tried it. If you going to make this I'd start with a half cup of flour to one large egg.  I rolled it out. Then folded the dough up and cut it into thin strips. This makes a good one serving of pasta. The pasta is substantial. Very chewy or 'al dente'. Takes on the flavor of what I put on it. Just like bread. Way better than the Barilla pasta I've been using for years now. Ya, I'm digging this new hobby.

What's on this one serving size pasta bowel.
One already cooked chicken thigh in small pieces. Simmered in an olive oil butter sauce. Seasoned with oregano, garlic and rosemary. Tossed in a hand full of frozen veggies. S and P to taste.  The only thing that would have made this better is if I had remembered to put cheese on it.

cause the rat:
My second day of home made pasta. In retrospect one egg and a bit more than a half cup of flour is good for two servings. Made a repeat of the chicken stuff I made last night. This time I added cheese. Ho, ya that's good.

Howe I roll and cut my pasta.

Roll the dough out to a rectangle as best you can. A bit more than 1mm thick. Then put a bit of flout on the top side and fold the dough gently on it's longest side. Make the folds an inch to an inch and a half wide. So you end up with a one and a half long by a long strip. Now cut this on the short side. Each cut should be around 1/8 wide. You end up with a good hand full of noodles. Boil this in salted water for four to five minutes and you got home made pasta.

First it was bread. Now it's pasta. Are you going to open a restaurant soon?  :D Let me know if you're hiring. I have 11 years of experience in the food service industry.

Jade Sinapu:
 Are crackers made in a similar way to bread or pasta? It isn't a cookie.  So I didn't know.


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