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Home made pasta. please help!

post #1 of 7
1/7/12 at 1:34pm
Thread Starter 

When making fresh pasta, is there any particular flour I should use or just plain all purpose flour?  I know there are such products as pasta flour, but when watching cooking shows I almost never see the chefs use them.  Also, can anyone share a good recipe?  I know pasta making can be a pain in the a** for a newbie, but I know practice makes perfect!  Thanks! 

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post #2 of 7
1/7/12 at 1:45pm
Thread Starter 

You know what?  I just scrolled down the forum page and saw the Q&A with Chef Mario Batalli and one of the questions was almost exactly the same as mine.  So I now know that Double 00 flour is the way to go, and that all purpose flour is the best substitute if double 00 isn't available.  Correct me if I'm wrong, please. 

 

Anyways, I'm still interested in recipes if anyone wants to share.  I do have a couple of basic ones that came with the kitchen aid, but I don't know whether or not to take those seriously.  I haven't done much experimenting yet, as I'd like to be as knowledgeable as possible before getting my hands dirty.  Thanks again.

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post #3 of 7
1/7/12 at 2:37pm

Try semolina.

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post #4 of 7
1/8/12 at 4:06am

When I made pasta for our station on Sunday brunch each week, I used a combination of Durum wheat and Semolina together. For the rolling process I used all purpose flour. 

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post #5 of 7
1/9/12 at 12:39pm
Thread Starter 

Thanks for the tips.  I'll update here once I get some time to experiment :)

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post #6 of 7
1/9/12 at 4:52pm

i just made dough last night for ravioli and it turned out great. I've made my fair share of pasta doughs so I will share what works for me:

 

4 whole eggs

2 yolks

2 1/2c flour

a good pinch of salt

 

whisk together the flour and salt

 

fire it in your kitchenaid bowl

 

fire in the eggs andix on a slow speed until a dough starts to some together - it should be tacky ie. springy and not too sticky, not too floury. all the flour may not have been picked up in the dough. that's ok.

]

turn it out on a lightly floured work surface and knead for a good 10-15mins until the dough is smooth - the longer you knead the dough the more velvety it will be in the end

 

wrap in plastic wrap and let rest at room temp for 1/2 hr

 

roll it out and cook it up.

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post #7 of 7
1/9/12 at 8:53pm

Maybe watch this vid episode. It's fun and easy. 

 

 

PASTA TRICKS DRY AND FRESH

perfectpasta_164913.jpg 127988150.jpg

 

The Perfect Pasta

PASTA TRICKS DRY AND FRESH

(same vid on different links)

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