Go To ChefTalk.com
    Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Welcome to the ChefTalk Cooking Forums forums.

You are currently viewing our boards as a guest which gives you limited access to view most discussions and access our other features. By joining our free community you will have access to post topics, communicate privately with other members (PM), respond to polls, upload content and access many other special features. Registration is fast, simple and absolutely free so please, join our community today!

If you have any problems with the registration process or your account login, please contact contact us.

Go Back   ChefTalk Cooking Forums > Food and Cooking Forums > Food & Cooking Questions and Discussion
Register Blogs Photo Gallery FAQ Members List Search Today's Posts Mark Forums Read

Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking.

Reply
 
Thread Tools
  #1  
Old 12-15-2005, 05:12 PM
Registered User
Culinary Experience: Line Cook
 
Join Date: Dec 2005
Location: Seattle, WA
Posts: 3
guineagirl is on a distinguished road
Default Making your own noodles...

Hi Everyone!

I just found this website and joined today. I'm so excited to be connected with people who love cooking as I do. I am super interested in making food from scratch and have been wondering about homemade noodles. Has anyone had any good experiences with this? Do I need to buy special equipment? I would appreciate any feedback you could give me and am excited to hear back.

Take care!

guineagirl
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
Foodservicesingles.com
  #2  
Old 12-15-2005, 06:24 PM
Suzanne's Avatar
Cafe Moderator
Culinary Experience: Professional Chef
 
Join Date: May 2001
Location: New York, NY
Posts: 3,695
Suzanne is on a distinguished road
Default

The minimum you need to make your own noodles is:
  1. a large, flat surface
  2. a rolling pin
  3. a good knife

That's it?!?!? Yes: because all you need to do is combine flour and eggs (and maybe some salt, and maybe a little oil), knead the dough, roll it out, and cut it.

But to be honest, I use my KitchenAid mixer with dough hook and pasta roller/cutter attachment. The dough hook is for mixing the eggs into the flour. I knead it by hand. Then I use the rollers to thin it and the cutters if I'm making something like fettuccine, since it is a lot easier, faster, and more even, and requires much less counter space and time. If I want to make other shapes, I thin it with the rollers and cut it using various cutting wheels.

And then again, Marcella Hazan says that some kinds of noodles are actually better store-bought!
__________________
Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #3  
Old 12-15-2005, 09:51 PM
castironchef's Avatar
Registered User
Culinary Experience: Culinary Instructor
 
Join Date: Oct 2005
Posts: 584
castironchef is on a distinguished road
Default

I do much the same. However, I mix the dough by hand.

Put the flour in a pile on the board. Make a well in the middle and add eggs and other liquids. Using the fingertips of one hand, mix up the eggs and gradually expand outward to incorporate the flour pile. Once the flour is an incorporated as it's going to get, start kneading.

Then, flatten, either by rolling, using a hand-cranked pasta roller or a Kitchen Aid-powered pasta roller, and cut into the shape your want.

Toss with flour to keep from sticking and boil!

Great stuff.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #4  
Old 12-16-2005, 12:15 PM
Mezzaluna's Avatar
Cafe Moderator
Culinary Experience: Cook At Home
 
Join Date: Aug 2000
Location: Wisconsin USA
Posts: 8,251
Mezzaluna is on a distinguished road
Smile

The first time I tried making fettucini from a Lidia Bastianich recipe, I overworked the dough and boy, did that gluten tighten it up! I didn't know about letting dough rest, so I just fought with it and got tough, hard noodles. Now I let it rest about 20-30 minutes to let it relax (just in case I did overwork it a bit), and leave the workout for the gym.

I have my grandmother's board she used for making bread and noodles. It's a precious family heirloom! I also have her old fashioned rolling pin, but I prefer mine with the ball-bearings.
__________________
Moderator, Welcome Forum
***It is better to ask forgiveness than beg permission.***
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #5  
Old 12-17-2005, 03:12 AM
Mangilao30's Avatar
Registered User
Culinary Experience: I Just Like Food
 
Join Date: Apr 2005
Location: Seattle, WA via Italy, the region of Piemonte, the city of Torino via Guam
Posts: 130
Mangilao30 is on a distinguished road
Default pasta

I use a mixer or food processor if I am strapped for time but mixing by hand is of course the preferred way. Also if you use a pasta machine then you are flattening the pasta instead of stretching it which is the better way, according to Italians. I use both methods and have turned out great pasta both ways. Here in Italy we used "tipo" "00" flour, a fine white flour and mix a bit of semolina in with it to make a really great texture. Also in the North of Italy we use eggs in the pasta dough and in the middle and the South of Italy, they make pasta with only water and flour. I hope this helps.
__________________
Super Casalinga
http://gia-gina.blogspot.com
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #6  
Old 12-17-2005, 07:09 AM
Suzanne's Avatar
Cafe Moderator
Culinary Experience: Professional Chef
 
Join Date: May 2001
Location: New York, NY
Posts: 3,695
Suzanne is on a distinguished road
Default

Thanks for the reminder about flour! The way I make them (almost all by machine), I find a mix of half all-purpose and half semolina flour works well. (I have access to tipo 00, but I can always make the blend.) Just remember that semolina flour and semolina (the kind you use to make gnocchi alla romana) are NOT interchangeable! I once tried to make gnocchi with the flour -- do not try that youreself.
__________________
Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #7  
Old 12-21-2005, 01:53 PM
Registered User
Culinary Experience: Line Cook
 
Join Date: Dec 2005
Location: Seattle, WA
Posts: 3
guineagirl is on a distinguished road
Default Semolina...

Thank you all so much for the help and advice, but I was wondering, do you know what kind of store I might find semolina flour at to make my own mix. Would a normal grocery store have it? Natural foods store? Or do I have to order it?
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #8  
Old 12-22-2005, 05:57 AM
Suzanne's Avatar
Cafe Moderator
Culinary Experience: Professional Chef
 
Join Date: May 2001
Location: New York, NY
Posts: 3,695
Suzanne is on a distinguished road
Default

I can get semolina flour in my regular supermarket, but that one is not far from Little Italy, so I'm not sure it's typical. Natural foods stores would probably have it -- especially if they carry a brand like Bob's Red Mill.
__________________
Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
  #9  
Old 12-22-2005, 10:16 AM
castironchef's Avatar
Registered User
Culinary Experience: Culinary Instructor
 
Join Date: Oct 2005
Posts: 584
castironchef is on a distinguished road
Default

Quote:
Originally Posted by guineagirl
Thank you all so much for the help and advice, but I was wondering, do you know what kind of store I might find semolina flour at to make my own mix. Would a normal grocery store have it? Natural foods store? Or do I have to order it?
"Upscale" grocery store is the best bet for a local supply.
Digg this Post!Add Post to del.icio.usBookmark Post in TechnoratiFurl this Post!
Reply With Quote
Sponsored links
Foodservicesingles.com
Reply


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off

Similar Threads
Thread Thread Starter Forum Replies Last Post
Favorite Chocolate for Candy Making Kelleybean Pastries and Baking General 10 11-03-2005 03:15 PM
making creme fraiche sicilm Professional Chefs Forum 4 10-04-2005 08:25 AM
Making Bread m brown Food & Cooking Questions and Discussion 3 03-02-2001 09:43 PM
Making Food Gifts For Christmas Isa Professional Chefs Forum 17 12-22-2000 01:30 PM
Top Ten Tips for making bread? Nicko Pastries and Baking General 7 05-21-2000 07:57 PM


All times are GMT -7. The time now is 09:44 PM.


Powered by vBulletin® Version 3.6.9
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Optimization by vBSEO 3.1.0
© 1998 - 2006 ChefTalk.com • All rights reservedAd Management by RedTyger

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28