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Rolling pasta by hand

post #1 of 13
8/22/09 at 7:01pm
Thread Starter 
YouTube - Rolling out pasta...

I have to say, the technique and equipment used here were different than I've seen on cooking shows. Even when Lidia rolls it out by hand it wasn't that big or that technique. I like the rolling pin though. Sweet!

The stretching on the rolling pin was new to me but I need an experienced voice walking me through what she does in that video.
more than taste fine
me eat it all the time
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post #2 of 13
8/22/09 at 8:14pm
Just an fyi but recently I watched an very old movie made by the original director of King Kong shot in Iran during the 20's. During one scene I watched a cook making Ek Mek, a middle eastern cracker bread - unleavened - that was rolled in the style akin to the video you point to.

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post #3 of 13
8/22/09 at 11:05pm
Hi phatch,

I love this kind of thing - maybe this is of interest.

There are 2 youtube links here (pts 1 & 2 of a 4 part series) that has a woman illustrating using a big roller to hand roll pasta. References are made to working from the outside inwards to help create an even dough, and working from the edges to avoid creating wrinkles in the middle of the dough.

YouTube - Pasta alla Bolognese, prepared by Alessandra Spisni of La Vecchia Scuola Bolognese, Bologna, Italy

YouTube - Pasta alla Bolognese, prepared by Alessandra Spisni of La Vecchia Scuola Bolognese, Part 2
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post #4 of 13
8/23/09 at 6:50am
Thread Starter 
while there were some similarities, her technique was different too.
more than taste fine
me eat it all the time
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post #5 of 13
8/23/09 at 7:51am
boy i can't wait to go to Italy.
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post #6 of 13
8/23/09 at 8:58am
Thread Starter 
Pick me up one of those huge rolling pins while you're there. I'm sure it will fit in your carry-on! :)

--kidding---
more than taste fine
me eat it all the time
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post #7 of 13
8/23/09 at 5:00pm
Thread Starter 
I made some tagliatelle today with my youngest son. It was his sunday to cook dinner. He wanted meatballs in a tomato sauce on pasta. Fair bit of work but the noodles are good. Not sure if its worth the work all that often. Of course more experience makes it easier in the future....
more than taste fine
me eat it all the time
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post #8 of 13
8/23/09 at 5:11pm
When I make pasta from scratch I do most of the kneading in the hand cranked machine, by folding and rolling, using the thickest setting. It saves a lot of work I think, though I haven't tried rolling by hand.
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post #9 of 13
8/23/09 at 7:55pm
thank you !
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post #10 of 13
8/25/09 at 3:29pm
Wow those videos are amazing but I would never do that not if I had a good electric roller. Bread I enjoy making by hand but rolling out pasta dough that doesn't excite me (and I love making pasta).
Thanks,

Nicko 
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post #11 of 13
8/25/09 at 6:33pm
Interesting videos and I might like to give that a try sometime... However, you do need the large work surface to work the dough.

I'm like Yeti.. I use the machine and sweat enough cranking it. I can also do it a lot faster that way too...
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post #12 of 13
10/13/12 at 2:20pm
Thread Starter 

Stumbled onto this video with more discussion of yet another technique for rolling pasta. A little more explanation in this one.

 

http://www.youtube.com/watch?v=NkoSY50FUBM

 

Local paper ran an article on a woman who hand rolls phyllo. She uses a technique as in the first video of stretching it along the rolling pin.

 

I've eaten at the Cafe on Main mentioned in the article and enjoyed it but never tried the phyllo dishes. Will have to remedy that.

 

http://www.sltrib.com/sltrib/entertainment2/55043824-223/dough-causevic-oil-pita.html.csp

more than taste fine
me eat it all the time
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post #13 of 13
10/14/12 at 7:29pm

There's a local phylo dough seller here and the ladies that make it work over a big cotton cloth covered table. It seems to absorb some humidity.

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