making Pasta

Latest Articles

making Pasta
Page 1, 2, 3, 4, 5, 6, 7 Next

Downsizer Forum Index -> Make Your Own/DIY

Author

Message

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Thu Mar 03, 05 9:06 pm Post subject: making Pasta

have finally got some 00 flour and got the pasta machine and cutter attachment out from the back of the cupboard.

Question 1 (20 points) the machine looks dusty after years, probably

of languishing unused, how do I clean it and prepare it for use - last time I used it I got VERY cross as the dough kept sticking

Question 2 (30 points) has anyone got a good pasta dough recipe, an egg based one preferably, I no longer have the book that came with the machine see question 1 for details.

Question 3 (10 points) please illustrate how you would use the pasta machine without recourse to swear words or the machine being sent in to orbit

Please show all workings out and papers to be handed in by a week last Friday.

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Thu Mar 03, 05 9:12 pm Post subject:
This sounds a bit drastic, but you maight find that using petrol, or lighter fluid did the trick for cleaning it. I'm assuming that there's a layer of greasy fluff stuck to it.

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Thu Mar 03, 05 9:51 pm Post subject:

Assuming that there's not much apart from dust I think doing as little as possible! I remember someone saying dust with flour and brush off. It then may be worth putting a practice batch of past through. I.e. not to be eaten, just used for cleaning.

We have some recipes, not sure where. Also have a machine somewhere, I've looked a couple of times and I cannot find it.

The drier the dough the easier I remember it. Roll out and dust with a little flour before cutting.

I'll try and get bugs to post her recipe.

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Thu Mar 03, 05 9:58 pm Post subject:
it is purely dust I have to clean away. look forward to the recipe, thanx!

sean
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 42219
Location: North Devon

Posted: Thu Mar 03, 05 10:02 pm Post subject:
Oh well , if you really won't douse it in petrol and set fire to it.... Include a bit of olive oil in your pasta dough. It's the same principle as using oil/melted butter in pancake batter. [/u]

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Thu Mar 03, 05 10:40 pm Post subject:
We'll try and get the recipe up tomorrow or over the weekend. Agree with a little olive oil, keeps everything running smoothly.

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Fri Mar 04, 05 9:21 am Post subject: Re: making Pasta

Fiddlesticks Julie wrote:

Question 1 (20 points) the machine looks dusty after years, probably

of languishing unused, how do I clean it and prepare it for use - last time I used it I got VERY cross as the dough kept sticking

The only bit that really matters are the rollers. Get a piece of kitchen paper and scrunch it up and hold it so that no loose ends are facing out. Then hold it against the rollers and turn the handle. Keep turning until the rollers are clean. If you have gunk that still doesn't come off, use a very slightly damp cloth and press down hard.

Fiddlesticks Julie wrote:

Question 2 (30 points) has anyone got a good pasta dough recipe, an egg based one preferably, I no longer have the book that came with the machine see question 1 for details.

I go with one egg to 80g of pasta flour. Start off with a little bit less flour and mix well. I start off using a knife and cut everything together. Once this starts to stick, use your fingers and fold the dough over itself - easier demonstrated than described. After about 5 minutes it should be nice and pliable. Leave covered in a bowl in the fridge for about half an hour.

Fiddlesticks Julie wrote:

Question 3 (10 points) please illustrate how you would use the pasta machine without recourse to swear words or the machine being sent in to orbit

Work with small sections of dough at a time, about the size of a tennis ball is the max. Feed it though on setting 1 a couple of times. Step down through 2, 3 and 4 in the same manner. You should then have a long ribbon. This is an optional bit, but I find it helps: Fold the length back on itself and very lightly flour the outsides and repeat the above. Once you've got down to level 5, it will be quite long so you can cut the length in half and work with each seperatly. You should only need to take it down to level 7 for spagetti or tagliatele.

Guest

Posted: Fri Mar 04, 05 9:24 am Post subject:

I use the basic recipe from the back of the Dove's Farm flour bag:

8oz flour

2 eggs

Mix together to form a firm dough; knead for 5 minutes. Cover with damp cloth and leave 15 minutes; roll out and leave a further 10 minutes. Cut, then allow to dry at least 10 minutes before cooking.

This one has always worked well for me.

You could use a paintbrush (clean, unused) or a pastry brush to clean the machine; I always put a bit of gash dough through first to clean the innards of the machine - the dog gets that bit.

The answer in future is to keep it covered or wrapped; I keep mine in the box it came in - easier to stack in the store room for storage as well as keeping it clean.
Point 3 - practice makes perfect, so you need to make more pasta more often.

culpepper

Joined: 16 Dec 2004
Posts: 638
Location: Kent

Posted: Fri Mar 04, 05 11:15 am Post subject:

I use 7 and 1/2 oz bread flour and one egg.(makes enough for 4) I mix it in the food processor.If its a bit sticky,add a little more flour,if dry add a teaspoon of tap water.
When its right divide it into smaller pieces and roll through.You'll probably need to dust the dough with flour to keep it from sticking every now and again.
I dont leave mine to rest,just straight from processor to pasta maker. Then when youve rolled it to size 6 or 7 on the machine,cut it into strips with the cutters,or use it flat for lasagne.I hang mine over the drying rack on our ceiling while im cutting as it will stick to itself.

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Fri Mar 04, 05 12:07 pm Post subject:
this all sounds brillliant, I think the kids will like helping with this one. Can see this being tonights tea!

Treacodactyl
Downsizer Moderator

Joined: 28 Oct 2004
Posts: 25795
Location: Jumping on the bandwagon of opportunism

Posted: Fri Mar 04, 05 12:07 pm Post subject:
The amount of flour does depend on the size of the eggs. I aim to make it dry enough so it all just sticks together. Of course you don't need a machine. A rolling pin is fine for lasagne.

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Sun Mar 06, 05 9:06 pm Post subject:

thanx for all your help guys!

Made the pasta yesterday morning. Used kitchen towel to clean the machine as suggested by Northern lad.

For the recipe I went by a combination of your recipes. I weighed out a pound of flour and added 5 eggs in the end ( as I have mixed sizes from the girls, I'd say it was probably the equivalent of 4 large eggs) and a little water. I kneaded it and then let it rest for about 5 mins or so.

Then I passed small pieces ( about a quarter of the dough) through the machine a few times, doing a bit of folding and turning to help smooth out the pasta as well as rolling it, I changed it down a few times as well to get it thinner. It didn't stick

- I think kneading and resting was the secret.

Then I let it dry before cutting in to noodles.

It was delicious and everyone enjoyed it for Saturday lunch, with some garlicky mushrooms and grated cheese on top. I didnt realise it would swell in the boiling water, so I should have cut it in to smaller ribbons, some were abit chunky.

It made more than enough for lunch so the remaining strips of dough I cut in to small flower shapes using the smallest flutted pastry cutter and I've frozen them , I thought a handful flung in to some soup would make a nice supper sometime.

Really worthwhile making it and I'd consider doing that again to make some for the freezer.

Would you freeze it cut or in a lump of dough to roll out once thawed? How long would it last in the freezer?

Will try and post a piccy in a mo. Off to study how to do that - not blonde though!

Mrs Fiddlesticks

Joined: 02 Nov 2004
Posts: 10460

Posted: Sun Mar 06, 05 9:17 pm Post subject:
see if this works, hmm. more me than pasta I think, but hopefully you get the gist!

nettie

Joined: 02 Dec 2004
Posts: 5888
Location: Suffolk

Posted: Sun Mar 06, 05 10:25 pm Post subject:
Oooh lovely, well done Julie, i haven't made pasta in ages. Beats the hell out of the dried stuff! I used to cut mine up before freezing, and froze it in portions, as I found it took ages for a whole lump to defrost. With the finer stuff like tagliatelli I could just bung it in the pan from frozen

Northern_Lad

Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere

Posted: Mon Mar 07, 05 9:41 am Post subject:
Well done Julie: glad to be of some assistance. You can freeze the dough as it is and give it a day or so to defrost, or you could cut up shapes and dry them then you'd have dried presh pasta ready for instant use. I made some yesterday for lasagne alla fungi for my mum: I too forgot how it grows , still, tasted good.

	Downsizer Forum Index -> Make Your Own/DIY	All times are GMT Page 1, 2, 3, 4, 5, 6, 7 Next
Page 1 of 7

View Latest Posts