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South africa
Nov 03, 2009
1.34 PM
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What recipe do you use for making pasta? I made some last night for lasagne and was not delighted with it. Used flour, olive oil, eggs and salt. |
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Norway
Nov 03, 2009
1.43 PM
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For making good pasta you need pastaflour, eggs and salt. No oil, it just makes it soggy. For one egg you need 100 grams of flour and just double up as much as you need. |
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Italy
Nov 03, 2009
1.49 PM
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one egg every 100 gr of flour(semola di grano duro),oil and that's all!!! |
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United Kingdom
Nov 03, 2009
1.53 PM
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You have to use '00' flour - always. The ratio I use for a basic egg pasta is 1 egg for every 100g of flour and a good pinch of salt - no oil, not even in the water.
xx |
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Italy
Nov 03, 2009
1.58 PM
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"00" pasta flour is best - I use a mixture of 200g "00" flour and 100g Rimacinata (double ground extra fine) with 3 eggs and a little salt. I agree with Minnie - definitely no oil in pasta mixture. |
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Norway
Nov 03, 2009
1.58 PM
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I have never seen a pasta recepy with oil in the dough itself. And yes, double OO flour was the expression I was supposed to use, thank you Curlylu and CucinaItalian =) |
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Italy
Nov 03, 2009
2.02 PM
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I agree with Curly 1:100: 1 egg, 100gr flour! Very easy!
Manu |
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Italy
Nov 03, 2009
2.03 PM
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I never put salt in my dough, only 1tbs of oil every 3 eggs and it always turns out fine. Yes 00 is fine but you can also use the type 0 too!!!;-) |
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Singapore
Nov 03, 2009
2.10 PM
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Nigella has a pasta recipe in Nigella Bites. You can see it on the internet. Very calming =) |
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Norway
Nov 03, 2009
2.10 PM
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In my belief the salt is important to make the dough elastic and easy to work with. But I guess there are other ways to make pasta, kinda like pancakes, blinis, etc. |
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Italy
Nov 03, 2009
2.10 PM
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Yes "0" flour is good too - I prefer to use that when making eggless pasta. |
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Italy
Nov 03, 2009
2.17 PM
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I think you can make the traditional recipe: flour and eggs. I add the oil that gives to the dough the right elasticity!! For a good result you have to use the right quantity of the ingredients otherwise the dough crumbles.
Lux |
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South africa
Nov 04, 2009
2.20 PM
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Thank you for the help - I think I might have used too much egg - it was gluey. |
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Italy
Nov 04, 2009
3.51 PM
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Yes, as a rule 100gr of flour for 1 egg but, if I may advise you, I would first beat the eggs and the add the flour two or three spoonfuls at a time, because the quantity depends on various factors, eg. different kind of flour, humidity and so on. |
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United Kingdom
Nov 04, 2009
5.42 PM
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Cucina, do you make yours in the kenwood or by hand? I have a hand operated pasta machine, but am thinking I could make the dough in the kenwood, then work it through the hand operated machine? |
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United Kingdom
Nov 04, 2009
7.44 PM
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Hi Twinks!
I've always made mine by hand and then used my trusty old Imperia hand cranked machine to roll it out. I've never really thought about making it in the Kenwood, I guess I just do it on automatic!
If you try it, let me know how you get on :-)
xx |
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Italy
Nov 06, 2009
4.11 PM
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Hi, there are several ways to make fresh home made pasta.
If we are talking about fresh egg pasta you can make it using or not oil, using or not salt, using or not "semola di grano duro" or "00" flour. You can make fresh egg pasta with 100% "00" flour or with 100% semola flour. If is your first time and you make by hand I suggest you to use: 100 g."00" flour + a "c" of oil (very little) and , if you'll cook straight away and the weather is not too wet, a pinch of salt for a better taste. Yes: oil for cooking!....the pasta dough recipe depends on the use you are going to do with it...the sauce, the shape, when you'll cook... :)
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Italy
Nov 06, 2009
4.13 PM
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....just to be clear, of course + 1 egg every 100 g. flour :) |
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South africa
Nov 06, 2009
6.44 PM
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What do you do when you can only get .... "Cake flour", "Self Raising Flour" and possibly/......... on a very good day...... "Rice flour". Which do you use then? |
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Italy
Nov 06, 2009
6.51 PM
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Markella you can use cake flour,I supposed it is plain flour or even rice flour but...no self raising for pasta!!!! |
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United Kingdom
Nov 06, 2009
6.53 PM
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You buy it from the supermarket or a good deli Markella -personally, despite many attempts, I've never had any success with pasta with anything other than '00' flour.
I tried as a student in London many moons ago before '00' flour became fairly readily available over here and gave up - there are only so many times one can eat 100% stodge :-6
It was my Nonna who taught me and since that was what she always used, I now do the same...
xx |
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United Kingdom
Nov 06, 2009
6.55 PM
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LOL - just goes to show, what works for some may not necessarily work for others!
:-)
xx |
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United Kingdom
Nov 06, 2009
7.02 PM
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Cucina, how much kneading do you give the dough, before you start putting it through the rollers on the pasta machine?
Oh and a quick Kenwood question if you don't mind! Does yours move around a bit if you turn the speed up fairly high? I walked away today and left mine with some dough in it and it nearly 'walked' itself to the edge of the worktop! |
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United Kingdom
Nov 06, 2009
7.15 PM
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Hi Twinks! I've never really timed it to be honest, I just keep going until it feels right. Not much help I guess, but it need to feel really smooth and silky...
How much dough were you making in the Kenwood and what speed was it? I've never had that problem myself, but when kneading bread dough in 'him' I never have it above speed 1 or 2...
xx |
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United Kingdom
Nov 06, 2009
7.58 PM
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I had 700g of flour in it, it was for a cheesy nut bread, and it really needs a good 'kneading' so it was up at about speed 4 I think....too high??? Maybe just try it slower and longer next time, it stays really sticky for a long time and when it comes together I think thats what had made the machine start moving. I got such a fright! Imagine if 'he'd' fallen lol. |
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United Kingdom
Nov 06, 2009
8.10 PM
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That situation does not even bear contemplating Twinks!!! (PS: can you see mine now I've put my 'original' avatar back - isn't he handsome? ROFL!)
I think speed 4 may be a tad too high - I give my dough a good 10 minutes on no higher than 2, brioche dough take waaay longer (sod doing THAT by hand!!!) ;-)
xx |
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United Kingdom
Nov 06, 2009
8.37 PM
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Yes I can see him, and totally agree they are handsome, can't remember who I was discussing this with. But IMO KA's are 'pretty' Kenwoods 'handsome'. I know it doesn't bear contemplating, I'd be a broken woman! lol
I've got bread going just now at speed two and will see how it goes, I might start a seperate thread CI, as there are a lot of things i'm not sure about speed and timing for and woudln't mind your advise. but obv don't want to hijack this thread! so keep a wee eye out :D
Thanks! and I'm going to do pasta next so I will report back on that. |
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United Kingdom
Nov 06, 2009
8.54 PM
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No probs! Have not forgotten about bread recipes either, hope to get around to them next week if that's OK?
BTW, the discussion you mention was with myself and Coby when you were still contemplating your purchase...
xx |
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United Kingdom
Nov 06, 2009
9.17 PM
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Whenever you get time will be great.
Ah I thought it was, but just wasn't totally sure! Lol. |
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Italy
Nov 09, 2009
2.45 PM
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To Markella.... Hi,
You can use the plain flour, no problem. I have taught Italian cooking in Great Britain for a long time and everytime we make fresh home made pasta we always use plain flour....too expensive to bringh very heavy suitcases on the plane every time I fly !!! :))) |
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Italy
Nov 09, 2009
2.50 PM
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To Twinks.... Hi, cucinaitalian is right, the dough needs€ to be smooth and silky. I would add just a short and important note:
The pasta dough needs to be "elastic" as well, this means that if you press the dough with your finger it will ris€e up again immidiatly. Usually 2 eggs and 200 gr flour will need about 20 minutes kneading if you are doing it fast enough (important as well) and right way. Hope this is useful for you, bye! |
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Serbia and Montenegro
Nov 09, 2009
4.13 PM
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Italianchef, we would love to read your recipes! |
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South africa
Nov 10, 2009
6.52 AM
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Thanks everyone - because honestly I have looked for 00 flour here and have never found it. |
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South africa
Nov 10, 2009
11.59 AM
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Thank you everyone for the debate. Markella you can get 00 in Cape Town delis so I should imagine you could get it in Italian delis in JHB. |
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