Finally bought a pasta roller

[GhostlyPea]

So I've finally bought a pasta roller but really need some advice on the dough. There seems to be some recipes out there with egg and some without. My gut feeling says that the egg recipe sounds like it would be best for fresh pasta, but what says those who have made it before? Is there a reason one may be superior or better for filling types?

- GP

 

[GhostlyPea]

Yeah that was my thought too but apparently eggless pasta is a thing...

Bought a mix thing to save my arms, looking forward to giving it a go!

- GP

 

[GhostlyPea]

Cheers all, going to give this a go tomorrow... if you're ""lucky"" i'll post some pics

Thanks for the advice

- GP

 

[GhostlyPea]

So I ended up making 2 batches over the weekend of Ravioli - probably should have started with something a bit simpler but both sets were edible; Did a Crab & ricotta in a lemon butter sauce first and second batch was Chicken and Chorizo with goats cheese and ricotta in a tomato and mascapone sauce. I learned a lot between the two as the second batch came out pretty damned good even if I say so myself. Ended up doing 100g 00 flour to 1 large egg with a teeny drop of olive oil. Kneaded the dough for about 4 minutes (the second time, 1 minute the first and I don;t think that was enough to develop the Gluten, it was too crumbly) and then left to rest for half hour. Ended up rolling well - texture was very smooth and managed to get them very thin. I don't have any good pictures alas of the finished product (Excuse the mess as flour went everywhere )







- GP

 

[GhostlyPea]

Brave or stupid, thats a debate lol

They stayed together too - unfortunately my GF took the photo so they are smothered in sauce, the other bowl was better as they were coated (not drowning). Made loads though - a batch for 2 people we didn't manage to eat and there was a bit of waste dough. Pretty sure a recipe for 2 would make a non-filled pasta for 3 (as no waste)

- GP

 

[GhostlyPea]

I bought a magixmix type blitzer - mixed and made the crumbs OK but had to smoosh it together and knead it myself. My kitchen is only small so you can see it was a bit cluttered with bowls everywhere and little space to lay it out =/

Give it a go though, Ravioli wasn't too hard, just need to make sure the filling has been chilled before spooning on to the sheets. Might do a carbonara next...

- GP

 

[GhostlyPea]

Do you really need to knead pasta dough? I seem to recall hearing/reading that if you over-knead it it can become hard or something.. I've certainly never bothered, nor have I bothered resting the dough...

There was a world of difference for me when doing these 2 batches when kneading/not kneading - saying that some people don't rest it, just a lot of the sources I have seen seem to recommend it and do it and it worked for me. I'm going to make some basic pasta tonight so i will try it without kneading/resting and I'll see. There was certainly no sign of it becoming hard etc. even when left with some flour on while I put the ravioli together. I'm sure if overworked that would happen like with most (some?) dough. Out of interest what types of pasta do you make as it could be someting like that, or maybe your recipe is slightly different to the one I used?

- GP

 

[GhostlyPea]

If it works then it works... I'll see how it goes tonight.
I might have to give GF pasta a go for my mum (Coeliac - proper GF allergy not a fashionable one ). I think she uses Juvela mostly but its not the best...

- GP

 

[GhostlyPea]

Tried it tonight by not really kneading and not resting - I don't think the resting made much difference (although being cold helps) but the kneading did. The dough was harder to work with and less of that bounce-back type texture. Came out OK in the end but the tradeoff for me wasn't worth it. Maybe I'm doing someting different to you different to you @Scam. What flour do you use?

- GP