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Pasta newbee

post #1 of 15
Thread Starter 
Dear sir’s
I’m going to be expanding myself into the world of pasta. I’ve gone out and purchased a new pasta machine, a book or two and have been you-tubing for the past two hours. I’m having a sensory overload from all the different information that is out on the web, so I found you guys and thought I would ask the pros.
I have my menu planned out for tomorrow, which includes Lasagna. I’m using all fresh ingredients of corse, but can’t figure out how much pasta to make using the standard pasta recipes. Would someone help me with this? Do I make 1,2 or 3 sets of the pasta recp’s, do I double or triple the recipes? I’m lost…☺

Thanks in advance.
"There is nothing like good food, good wine and a bad girl."
"There is nothing like good food, good wine and a bad girl."
post #2 of 15
it depend with how many people you cooking
post #3 of 15
Take the yield from the standard recipe you say you have and simply multiply it by whatever quantity you want x 2 or x 3. How:bounce: many sheets does your basic recipe make? Also how many people do you want to feed?
post #4 of 15
Thread Starter 
:chef:Well things went great! I did manage to muck-up my first batch of dough. Slight learning curve on the pasta machine and technique. I must say, we are hooked on fresh pasta now. I guess I answered my own question just by getting there and doing it and finding out on my own.
So thanks for your reply's, though I can see how hard it would be to answer:crazy: now that I've actually done it.

"There is nothing like good food, good wine and a bad girl."
"There is nothing like good food, good wine and a bad girl."
post #5 of 15
I've made a lot of pasta from scratch. I'm glad you're enjoying it :D

You can make more than you need, any time, and save sheets of dough for later use. Dust the sheets with white flour before putting between wax paper.
post #6 of 15
Standard rule of thumb... 100 grams of flour per one egg.

For two people, that's enough and for 4, double it.

I have a machine but found the old method of working the dough with the well in the center for the egg is the best. Unlike yeast doughs, the more you work the pasta dough, the better. Also try to find 00 flour if you can as it is finer than our standard single 0 flour here in the US. If you have an Italian market near your home, you might find it there.

I do have a machine and that's to roll it. Send it through about 8-10 times at a wide setting (7 or 8) until it gets very stretchy then slowly narrow it down, until you can slice the dough into strips to send through on the finer settings.

I make most of my pasta and it is quite easy once you get the hang of it. BTW, when making it on the board with the well.. one hand!! keep the other hand dry as you'll need it later if you need to add flour or water to get the dough right.
post #7 of 15
I've never bother making fresh pasta, but after reading your posts I tempted to try... :)

How did you learn the steps... Is there a posting (hopefully with pictures) anywhere?
post #8 of 15

It is quite simple and the recipe is the way every Italian makes it... 100 grams of flour per each egg (large egg).

Use a countertop or large board and put you flour in a mound in the center. In the middle of the mound, make a 'well' to hold your egg(s). If you're right handed, use your right hand only and start by breaking the yolk and working the flour from the inside edge of the well into the egg. Work slowly, you've plenty of time. Keep your other hand dry in case you need to add more flour or some water. Once you get the egg moved in, the dough will get to be a little dry but keep working it... fold it in and knead it like a bread dough. Eventually it will be nice and smooth and consistent like a thick cookie dough. If it feels too sticky and sticking to you too much, add some flour with the other hand. If it is too dry with lots of white flour patches, wet your one hand and keep working it. Add too much water and you'll be playing a long game of adding flour and water.

The trick with pasta dough is the more you work it, the better it gets. Once you've got it done, wrap it in plastic wrap and put it in the fridge for about an hour or so.

Once you're ready, take it and run it through your crank pasta machine at the highest setting at least 8-10 times. Each time, fold it over and run it through again, Once it feels right, cut it into 3's and then run it through at setting 4 for a few more times... 3-4 and then cut the dough again and then move down to #2 or #1 where you press out the final product.

Once done, run it through the cutting portion on the other side of the machine and then lay out your pasta to dry slightly on a clean sheet, pillow case or tablecloth.

To see this, you can go to You Tube and search for Nonna Stella....her lessons are in Italian and look for the lesson on TAGLIATELLE... she'll show you in video how to run the machine.

It sounds harder than it seems but it really is easy.

BTW... you can be real simple too with the dough... roll it out thin as possible and cut it into squares of about 1 inch. Take each piece and pinch it in the middle to make bowtie (farfalle) pasta....

Buona fortuna...
post #9 of 15
What ingredients are you using?
post #10 of 15
Thanks for the detailed description and the video link... (Nonna Stella reminds me of my grandma's cooking).

Now I just need to get a pasta crank machine and I'm good to go :)
post #11 of 15
You could learn to do it with a pin, of course....
post #12 of 15
A rolling pin is fine if you are using a soft dough. If you are using semolina (which I use), a hand cranked pasta machine cuts the work way down.
post #13 of 15
You'll be putting more water in the dough with a rolling pin as you'll be sweating into it.

To get it thin, the best is the machine. They're not expensive and a bargain one you can pick up for $20-30 on sale.

Also, as noted, in working with Semolina.... you WANT the machine!!
post #14 of 15
Yeah, but if you're really hard-core about it, a long thin pin and a lot of work does make better pasta. Personally, I think the difference is small enough that only the truly hard-core will care, but it is true -- I live in a noodle capital, Kyoto, and you really can tell. And this is with buckwheat flour as well as wheat, the former quite a bit more difficult to handle than semolina because it's got no gluten.

I'm planning to learn, because I'm nuts, but certainly I would strongly recommend a crank machine to anyone who isn't bonkers and/or doesn't have someone local to study with.
post #15 of 15
I have an Atlas Italian pasta machine for rolling out and cutting different shapes. NEVER EVER let it get wet or even use a damp rag to clean it. Just let any pasta dry and then brush it off.

If it gets wet, it will rust terribly. At least mine is that way.

I tend to put some olive oil in the pasta dough too, so it helps to pass through the machine.

I also put a little sea salt in the pasta, so I don't have to use alot of salt in the water to boil it.

Starting from scratch I can pretty much make my pasta and boil it (floats to the top within 2 minutes usually, in about the same time it takes my wife to bring water to a boil and boil the dry stuff.

Love the texture of the fresh over the dry. And lasagna is the easiest since you only have to cut the sheets of pasta a little longer than the lasagna pan, boil them, shock them in ice water, and then build the lasagna.

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