Pasta made with the pasta machine

Jun
5

In a case of monkey see, monkey do…I had to go buy a pasta maker after I saw Suzanne’s post about getting one. (I had wanted one forever and was just afraid to make the leap, and that pushed me over the edge! lol).
Anywayyyyyy…I have no clue how to use the thing. Suzanne, do you have any pasta recipes using plain unbleached flour? Have you tried your machine yet? Did you like it or did you find it a hassle?
I also was reading back posts today and ordered the ricotta cheese kit to make cheese. Like I said..monkey see, monkey do!




Comments

  1. rileysmom says:

    Melinda,
    I don’t know about others, but the pasta recipe I have used calls for A/P flour or bread flour. I always used unbleached and it comes out just fine. Have you tried your machine yet?

  2. Melinda says:

    No, I still haven’t. Waiting on the goddess of pasta to come wave her magic wand over my pasta maker…..in other words …I’m SCARED OF SCREWING UP! lol

    • rileysmom says:

      Well, If you were close, I would! Do you have a recipe? It’s not really hard; the dough mixes up in minutes, let it rest for an hour or so, then roll! Once you learn the “dryness”, you’ll be golden!

  3. Melinda says:

    All I know is flour and eggs….I’m scared I won’t get it to the right consistancy before I decide to make noodles. I want a recipe that says do this for ten minutes and then do that for four minutes and then …lol…….I guess that monster doesn’t exist. Can I make the noodles, let them dry, and then put them in refrig until tomorrow nights meal? they are made with raw eggs so that kind of worries me about making ahead……questions questions.

    • rileysmom says:

      You can make the dough, roll and cut, then hang the noodles to dry (it can take up to 24 hours, depending on the humidity. I hang them over a broom handle (after I’ve washed it)across the backs of the chairs to dry. Our dog lays underneath the pasta, praying for some to fall! It doesn’t need to be refrigerated. The pasta will be delicate. I have made some up ahead and then lay it in a covered box til ready to use.
      If you make up the dough, it can be refrigerated for a day or so, but it gets a greenish tone on the outside. Once you roll it out, you don’t see it. I use ranch eggs from the neighbor and haven’t had any problems.
      I hope this helps….

  4. Melinda says:

    I made noodles today!!!! It was so simple! Thank you for all of your help!

  5. Melinda says:

    I made egg noodles using eggs of course and 1/3 wheat flour and 2/3 all purpose. A dash of salt, a tablespoon of olive oil and on to the pasta machine! It was so simple. I can’t believe I waited so long. Next I am going to try ravioli!

  6. Suzanne McMinn says:

    I’m trying ravioli first! I want to try egg noodles, too. Is that recipe on here? Or can you add it? (Did you take a pic?! I want to see!)

  7. Melinda says:

    Well, since I have only done this once I am by no means an expert but I can tell you what I did.
    I mixed 1 teaspoon salt, 1 cup of wheat flour and 2 cups of all purpose with five eggs and 2 tablespoons of olive oil by hand until it became a big block of dough. It was rather stiff so I beat it up a bit by slamming it around on the counter lol. Then I shaped it into a block and let it sit for about thirty minutes. Then I cut the block into six pieces which I fed into the pasta machine (folding in half after each run thru the machine) on “1” twice, on “3” twice and then on “6” once and then ran thru the cutting blades. I laid them ALLLLLLLLLLLL over the kitchen to dry for about thirty minutes and then I put them in a pot of boiling lightly salted water and they were done in just a few minutes (they float when they are done)

    The actual recipe called for
    2 1/2 cups flour
    3 eggs
    1tbsp. olive oil
    1/2 tsp salt

    I goofed and thought it said 3 so I added the extra eggs..one wasn’t enough so I added another one. I have no idea if what I did was correct but they were absolutely delicious so it worked for me. It makes a really good base for the ragatoulle recipe.

    • Suzanne McMinn says:

      That sounds fun! I can’t wait to try this. I need to get on it!

    • rileysmom says:

      Congratulations Melinda! Isn’t making pasta wonderful? I drape my noodles over a dowel rod or broom handle to “conserve” space. You can also “dip” the cold, leftover noodles in a pot of boiling water to re-heat. Do you have one of those pasta pots? I just leave them in a plastic box after drying, never tried freezing them. I’d guess that works just like frozen ravioli or lasagna. Cook them frozen. You’ll love making ravioli. Just be sure to seal them well or they break open.

  8. Melinda says:

    forgot to tell you that it made a LOT of noodles. Husband has made them before (in a previous life with ex wife) He said I could freeze the bounty after drying and prior to cooking so I did…we will see how that worked out. Also, I had leftovers of the cooked pasta. I mixed about a teaspoon of olive oil thru it while it was still hot from the pan to keep it from sticking and then after dinner I put the leftovers in a zip lock baggie in the refrig for kids and hubbys lunch for today. It did well. Doesn’t look dried out.

  9. Melinda says:

    Thank you rileysmom and yes it was so much fun and suprisingly peaceful to do. Your hints and help were so much appreciated!

    Okay, Suzanne, you need to get on this!

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