Just T
Drama Llama
Posts: 5,544 
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Post by Just T on Jan 20, 2024 17:37:30 GMT
My daughter is on her way here and we are going to spend the afternoon making homemade pasta. I have the pasta roller attachments for my Kitchen Aid. I've had it for about 6 years but only used it once. LOL My daughter has a KA that she got for a wedding gift and wants to learn how to make pasta.
My main question is this: I have looked up so many recipes online, and most of them call only for flour and eggs with a few extra egg yolks. But some of them call for olive oil and water. I don't know which one we should try.
My aunt used to make the most awesome homemade noodles, but I have no idea what her recipe was. I highly doubt she used olive oil back in the 70s. LOL
If you have made them, do you have a tried and true recipe?
I'll come back later and share our results!
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Post by lgr4 on Jan 20, 2024 17:48:43 GMT
No olive oil or water in my moms.I feel like she just does the egg thing you described.
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Post by peasapie on Jan 20, 2024 17:53:55 GMT
I've been making pasta for a long time; in fact, I have a pasta cookbook from 1979 that I still refer to for particular sauces and special pastas. I'll give you my basic recipe, which is from that cookbook.
Pasta Fresca all'Uovo
4 c. semolina flour
4 fresh eggs lightly beaten
1 1/2 tsp salt
2 tsp olive oil
2 tsp warm water.
There are good reasons for using semolina flour; it makes tastier pasta the also holds up better in the cooking. But if you can't get it, no worries. I use plain flour when I don't have semolina on hand. However, if you do use plain flour it will cook very quickly so keep a close eye on it as you cook. Also, never use self-rising flour.
Sift 4 c flour onto board or into your mixer; make a well in center and add the 4 eggs, the salt and the olive oil. Begin mixing and then gradually add the warm water. If it is too dry, add more water and if too soft add more flour - but either way, do it gradually. I always let it rest for 15-30 minutes before I roll it out and cut into shapes. You might not have to do that - it's just what I do.
Good luck and let us know how it goes!
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sueg
Prolific Pea
Posts: 8,018
Location: Munich
Apr 12, 2016 12:51:01 GMT
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Post by sueg on Jan 20, 2024 18:12:50 GMT
I only use pasta flour, eggs and a little bit of water if needed - it depends on humidity if you need it and how much.
That was also the recipe we were given when my sister and I took a pasta making course in Rome.
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ellen
Pearl Clutcher
Posts: 4,500
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Post by ellen on Jan 20, 2024 20:35:28 GMT
I got an attachment for my mixer last year and have used it often. I’ll attach the recipe I use. One thing that made it much easier for me is that I was also given a drying rack. That makes it a lot easier. Pasta recipe |
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iowgirl
Pearl Clutcher
Posts: 4,123
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Post by iowgirl on Jan 20, 2024 22:18:33 GMT
I make homemade noodles often.
Flour, eggs, salt. That is it.
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Post by christine58 on Jan 20, 2024 22:23:06 GMT
I make homemade noodles often. Flour, eggs, salt. That is it. Yup! |
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Post by sabrinae on Jan 21, 2024 23:01:09 GMT
I’m on the flour, eggs, salt board, but a small amount of oil will make it slightly easier to work with. And I do add a little water if needed if my dough is a little dry and I don’t need another whole egg
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Post by AussieMeg on Jan 21, 2024 23:15:35 GMT
There are good reasons for using semolina flour; it makes tastier pasta the also holds up better in the cooking. But if you can't get it, no worries. I use plain flour when I don't have semolina on hand. I've only ever used Tipo 00 flour. Not that I am an expert by any means - I've only made pasta a handful of times! But all the recipes I've used call for Tipo 00. “00” Flour is a type of Italian-style flour that is finer and more powdery than regular all-purpose flour. It is made from hard wheat varieties and is most commonly used for making pizza dough and pasta. It has a mild, slightly sweet taste and a soft, velvety texture.I'll have to look out for semolina flour next time I do the grocery shopping, and try that. |
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Post by peasapie on Jan 23, 2024 15:28:38 GMT
There are good reasons for using semolina flour; it makes tastier pasta the also holds up better in the cooking. But if you can't get it, no worries. I use plain flour when I don't have semolina on hand. I've only ever used Tipo 00 flour. Not that I am an expert by any means - I've only made pasta a handful of times! But all the recipes I've used call for Tipo 00. “00” Flour is a type of Italian-style flour that is finer and more powdery than regular all-purpose flour. It is made from hard wheat varieties and is most commonly used for making pizza dough and pasta. It has a mild, slightly sweet taste and a soft, velvety texture.I'll have to look out for semolina flour next time I do the grocery shopping, and try that. . Yes that’s an excellent choice as well for both pasta and pizza dough. |
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maryannscraps
Pearl Clutcher
Posts: 4,731
Aug 28, 2017 12:51:28 GMT
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Post by maryannscraps on Jan 23, 2024 15:36:37 GMT
We made semolina spaghetti on Sunday using the recipe on the Bob’s Red Mill Semolina flour package. It had the flour, eggs, salt, water, and oil. Was absolutely delicious.
Fresh lasagna noodles makes lasagna so so much better.
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Post by Darcy Collins on Jan 23, 2024 16:32:59 GMT
Definitely adjust depending on YOUR humidity. If you're in a drier area the lack of water or oil will make it too dry. You can start with the basic and then adapt as needed. I live in a super dry area and cannot do just flour and eggs, I'll end up with a crumbly mess. I also prefer 00 to semolina. Maybe it's the brands I've tried, but they were refined enough, I think the Italians use double processed or something that might be harder to find in your local market. Have fun!
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Just T
Drama Llama
Posts: 5,544
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Post by Just T on Jan 24, 2024 17:04:45 GMT
Our pasta turned out great. We ended up using a recipe that had both all purpose flour and semolina flour along with eggs and a few extra egg yolks. We did add a drizzle of olive oil and some water because the dough was really dry and crumbly. We had so much fun and will definitely be doing this again. Thanks for all of your tips and ideas!  |
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maryannscraps
Pearl Clutcher
Posts: 4,731
Aug 28, 2017 12:51:28 GMT
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Post by maryannscraps on Jan 24, 2024 21:52:34 GMT
So glad it turned out well. Homemade pasta is one of my favorite things to make and to eat! We always have fun when we make it.
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