Making pasta without a machine.

Martynt74

Martynt74

Martynt74

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Following on from my other thread about going to Rome, i thought i'd have a go at making my own pasta.

Since it's my first time i've not got a pasta machine and theres no point getting one unless i decide to do this more often.

I found this recipe but it suggested hanging the pasta after cutting, wasn't sure if this was needed or not

http://recipes.howstuffworks.com/tools-and-techniques/how-to-make-pasta2.htm

Any suggestions how to do this and any recipe ideas for an Italian starter/main?
 
Classic starter mate, good quality mozarella/tomato salad I add basil too.
little bit of olive oil and balsamic drizzled over the top.

As for hanging it... clothes hangers?
 
Marvt74 said:
I found this recipe but it suggested hanging the pasta after cutting, wasn't sure if this was needed or not
Click to expand...
Do you need to store the pasta after you've made it for use at later date?

If so, you need to dry it - clothes hangers are ideal, as the chap above me has already mentioned.

If the pasta is intended for use that day, no need to dry it out first.
 
It'll just be for use on the day so hopefully that won't be a problem. Might try and get some good quality shop bought pasta aswell just incase it all goes pair shaped!
 
Not many pics but thought i'd share anyway.

I made Bruschetta with homemade Ciabatta. Ciabatta didn't turn out great but it was a new thing for me with such a wet dough.

cqtnC.jpg


The pasta was actually very easy and i'd definately try it again. Possibly trying to cut the pasta into thinner strips.

Cutting the pasta

5gNqY.jpg


The finished thing

CEUuy.jpg


It was a bit of a mixture of stuff as i didn't really read the recipe but it turned into a kind of Italian sausage carbonara with Courgette and sweet pepper. It turned out pretty well apparently. I remembered i didn't like carbonara dishes mid way through cooking it but the wife liked it!
 
Without being rude your pasta looks a bit thick. I imagine it was quite stodgy and heavy?

I tried making my own too, did exactly the same because it's so hard to roll thinly by hand...
 
Recipe I use for my pasta is 100g of 00 flour, 1 large beaten egg.

Make a well and the add the egg. Using a fork (i use hands) start to incorporate the flour until it forms a ball.

Don't worry if it comers together and there is flour left over, it all depends on the size of the egg (you could end up too wet, when you will need to add a wee bit more flour)

Turn it out onto a floured surface and then knead for 10 mins.

Wrap in clingfilm and place in a fridge for at least 30 mins.

Take it out and then roll out to desired thickness. You want the surface of the pasta to appear silky smooth.

As for a starter, I personally agree with second post, tomato, basil, mozarella, drizzling of very good olive oil and then sprinkle of sea salt, crack of black pepper and nom nom nom nom
 
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