Pasta anyone

[scmhogg]

My SIL and BIL bought me a pasta roller and two cutters for my Kitchen-Aid stand mixer, for Xmas.

The next day, after 30 minutes in the shop, I made a pasta drying rack. I made Semolina and regular unbleached all purpose flour pasta. They both tasted great. Three minutes from the cutter to the plate.





Steve

[Uncle Cracker]

Uh oh... Better draw up some plans for handrails on that bathroom scale...

[germdoc]

Anybody like red in that kitchen?

Great work! I'm especially envious of that green on the other side of the window, as we're still snow-covered right now...

[scmhogg]

Anybody like red in that kitchen?

Great work! I'm especially envious of that green on the other side of the window, as we're still snow-covered right now...

Jeff,

You don't know the half of it.... Add: Red TV, Phone, Blender, Toaster, Cannisters, Dutch Oven. And, that's just what's on the counters.

LOML is and artist at heart and, the poor girl is stuck with a colorblind husband.

There sure is something to be said about the SoCal climate. Simi Valley has an average annual high temp of 74 and low of 51. Everyone was complaining last week when we had several days in the 40's.

Steve

[cabinetman]

That's pretty cool Steve. I like the red. It adds character. But wouldn't it be faster to throw the pasta in with the white clothes for a dry cycle?
.

[JR]

Cool, Steve! FWIW I like mine al dente.

JR

[mycatisretarded]

I almost got my wife (myself) one for Christmas, how hard is the clean up on one of those things?
BTW I had great results growing tomatoes, basil and oregano in a small planter on the deck last year, since you're going homemade you ought to grow your own sauce.

[Mrs. Wallnut]

I have a couple of questions about making your own pasta.

1- how hard is it to make pasta?
2- and I am assuming that after the pasta dries you cook it.

I like to cook but somethings I just don't have the time to make but making pasta has always been something that I wouldn't mind trying if I ever have the time.

[germdoc]

There sure is something to be said about the SoCal climate. Simi Valley has an average annual high temp of 74 and low of 51. Everyone was complaining last week when we had several days in the 40's.

Steve

I'm waiting for housing prices to fall below western WI and then I'll move out there...

BTW, I had one of those Kitchen Aides too but lost it in the divorce. (My new girlfriend has the exact same model and color though --this is a major plus for the relationship.) I have a manual Italian pasta machine that I use every now and then.

[Ed62]

But Steve, won't that cut into your shop time? BTW, you're making me hungry.

FWIW I like mine al dente.

My wife tells me that's the way it should be. I don't like it that way. You can overcook mine.

Ed

[MilDoc]

And you will be sending me a coupla pounds, when???

[shoottx]

And you will be sending me a coupla pounds, when???

Or is this an invitation for the crowd to join you for pasta?

[scmhogg]

I have a couple of questions about making your own pasta.

1- how hard is it to make pasta?
2- and I am assuming that after the pasta dries you cook it.

Its really easy. I use the mixer to knead the dough, but, it can be done by hand.

3 1/2 cups of unbleached all purpose flour
4 large eggs
1/2 teaspoon salt.

MIXER
Mix all ingredients with the paddle, at low speed, for 30 seconds. Switch to the dough hook and run a low speed for 3 minutes. If it forms a smooth ball, you are good to go. If it looks crumbly add water one tablespoon at a time. If it is too sticky add flour one tablespoon at a time.

BY HAND
Mound the flour on a cutting board. Make a hole in the middle of the mound and put the lightly beaten eggs in the center. Use a fork to mix the ingredients. When combined, flour your hands and start kneading, [This takes a strong grandmother 15 to 20 minutes] until you get a smooth ball.

Rest the dough for 20 minutes. Cut into four pieces and feed through the pasta rollers until the dough is about 1/16th to 3/32" thick. You should be able to see the outline of your hand through the thin dough. Now, cut into shapes you like. Or use the flat noodle for lasagna. I like the linguine and fettuccini sizes personally.

If you don't have a roller or cutters, you can still roll out the sheets with a pin and cut the strips with a knife. I doesn't hurt the taste if your strips are not perfectly straight.

You can get a hand crank machine [what are kids for] with cutter for less than $25.00 through Amazon. http://www.amazon.com/Pragotrade-01-...0769467&sr=1-8

You only have to dry the pasta, if you want to save it. You can refrigerate it for a week and freeze it for a year. If you want to eat it now, it can go directly from the cutter to a pot of boiling salty water. Take it back to a boil for three minutes. My Italian friend says the water should be as salty as the ocean.

Be sure to save 1/2 a cup or so of the pasta water to add to the sauce. Bring sauce and pasta water to a boil. Add drained pasta and stir for a minute. Remove pasta to the plate with tongs. The pasta should have just the right amount of sauce, using this method.

Splurge on a little block of Parmigiano-Reggiano, and use a microplane to grate over the hot sauce.

Mangia, mangia.

Steve