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PaganRaven
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« on: Wed 26 May, 2010 - 08:06 pm »

those home pasta making machines?  eek
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Brain
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« Reply #1 on: Wed 26 May, 2010 - 09:03 pm »

yep
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cylllyyy cylindra
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« Reply #2 on: Wed 26 May, 2010 - 09:05 pm »

nope
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PaganRaven
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« Reply #3 on: Wed 26 May, 2010 - 10:00 pm »

I just knew you'd say that




to the yes-poster......are they any good? or too time consuming to bother with? or do you have anything more useful to add further to my line of questioning?
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« Reply #4 on: Wed 26 May, 2010 - 10:07 pm »

i used to make lots of pasta
great machines and fresh pasta is soooooooooooooooo good.
doing ravioli is a three man job 


don't use it now, can't make GF pasta


and yes, it was well worth it.
« Last Edit: Wed 26 May, 2010 - 10:08 pm by The Braindead » Logged
cylllyyy cylindra
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« Reply #5 on: Wed 26 May, 2010 - 10:09 pm »

I go to the market around the corner on a Saturday for fresh pasta.   yeahhhhhhhhhhhhh
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PaganRaven
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« Reply #6 on: Wed 26 May, 2010 - 10:10 pm »

hmmm, sounds like work, I think I'll stick to the packets 
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« Reply #7 on: Wed 26 May, 2010 - 10:13 pm »

15 mins to make the dough, 1/2 hr to rest it  1/2 hr to roll it out.
put it on a rack to dry it, pasta for the next week or two

cost.. eggs and flour and time
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PaganRaven
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« Reply #8 on: Wed 26 May, 2010 - 10:18 pm »

walk along supermarket isle during normal shopping trip, reach hand out, select shape of pasta for week, drop in trolley, proceed to checkout....cost $1.20, time about 5.1 seconds  eek
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« Reply #9 on: Wed 26 May, 2010 - 10:19 pm »

taste....

meh!

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PaganRaven
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« Reply #10 on: Wed 26 May, 2010 - 10:21 pm »

true....


that's why I smother it in cheese  eek
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« Reply #11 on: Wed 26 May, 2010 - 10:28 pm »

you need a lesson in eating good pasta with appropriate sauceing
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PaganRaven
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« Reply #12 on: Wed 26 May, 2010 - 10:31 pm »

  I'm probably a lost cause, forgive me
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« Reply #13 on: Wed 26 May, 2010 - 10:52 pm »

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Collie
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« Reply #14 on: Thu 27 May, 2010 - 05:44 pm »

15 mins to make the dough, 1/2 hr to rest it  1/2 hr to roll it out.
put it on a rack to dry it, pasta for the next week or two

cost.. eggs and flour and time
I've never taken my gizmo out of the box 
Is it really that good?
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« Reply #15 on: Thu 27 May, 2010 - 10:21 pm »

hell yeah!
rolls it out wonderfully, nice and uniform and rolls loooooooong pasta
« Last Edit: Thu 27 May, 2010 - 10:22 pm by The Braindead » Logged
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« Reply #16 on: Fri 28 May, 2010 - 11:48 am »

ok,lesson please - what to do and how

ta    I'll surprise the family
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« Reply #17 on: Fri 28 May, 2010 - 12:05 pm »

didn't it come with instructions?   
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« Reply #18 on: Fri 28 May, 2010 - 03:21 pm »

ok!!

280g plain flour
pinch of salt
3 large eggs


sift flour onto work surface
make a well in the middle of the pile
lightly beat the eggs (add a teaspoon of oil if desired)
pour into the well

first use a fork and draw the flour from the wall into the egg mixture
keep drawing in the flour till the egg is too stiff to work with the fork.
continue forming the dough with your hands drawing the flour up the wall and into
the well. keep air out of the mixture.
continue forming the dough into a soft ball, it should be firm enough to handle but soft and very pliable.
if there is too much flour to be absorbed don't use it all and if there isn't enough add more.
the perfect consistancy is soft but not sticky, responsive to being touched and worked with.
Knead both sides for about 10 minutes  until the dough is even and elastic
wrap in gladwrap and rest it for 15 minutes, but not longer than 3 hours

you can of course do it in a food mixer with a dough hook.

divide dough into six portions
keep the bits not being worked covered.
flatten the piece of dough with your hands into a flat disk dust with flour
set your roller to the widest setting
roll through the dough without pulling or stretching drape the rolled dough over your hand
as it comes out of the roller
fold the strip in thirds dust lightly on one side
pass through the roller again and fold into thirds
dust and roll at least six times
be careful not to trap air

set the rollers at the next notch flour the strip lightly on both sides to prevent
sticking to the rollers
feed the dough through once (mend any breaks by pinching the dough  together)
it should now be a well formed strip.

feed the flattened strip through the roller once at each remaining setting (except spaghetti which is rolled to the penultimate notch) dust if it begins to stick.

when the dough has gone through the last time collect it carefully as it comes out of the rollers and lay on a dry tea towel.
do the same for the other portions of dough.
lay on tea towels and cover with a tea towel and let dry for 5-10 mins
don't leave for any longer as it will be too dry to cut!

cutting!!
if you have the Tagliatelle attachment fix to the roller as per instructions
cut each strip od dough in half (to keep strands from being too long) and pass each strip through  the cutter collect the strands and lay on tea towels to dry or hang on a pasta
drying rack
or form small nests of pasta with a few strands by wrapping around your fingers and lay flat
to dry thoroughly. they can be stored for 3-4 weeks in an airtight container.

to make finer noodles/spaghetti on the tagliatelle cutter use a strip of dough that hasn't been rolled to the last notch.

no cutter attachment?

cut the strips to make tagliatelleusing a knife
or pappardelle with a fluted pastry wheel
make maltagliati (literally "badly cut" ) hand cut noodles using a knife or pastry wheel
cut diamond or triangle shaped pieces of dough approx 7cm in length

make farfalle by cutting the pappardelle noodles into 5cm lengths and oinch in the middle to make little bows

make stuffed pasta like ravioli by laying out a full strip of dough, while still pliable, put spoonfulls of filling along it like spots on a domino .
brush eggwash or water between the "spots" and carefully lay over another strip of dough pressing down firmly around the filling to exclude any air then cut between the "spots" to make square parcels

Cooking!

the biggest pot you have! or a pasta pot with colander insert. fill it and bring it to the boil.
if you don't have enough water the pasta will stick together!
DO NOT add oil to the water it does nothing at all!
add plenty of salt to the water and stir often
put the pasta into the boiling water, cover and bring back to the boil, uncover and stir
with fresh noodles they will cook very quickly
about 5 seconds for thin noodles 10-15 seconds for thicker ones.
any longer than 1 to 1 1/2 minutes and you will have soggy gooey noodles!
stuffed pasta will take 2-3 minutes

dried fresh pasta will take about 1 minute after the water comes to the boil but test it to see.

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PINKY
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« Reply #19 on: Fri 28 May, 2010 - 07:00 pm »

ravaoli is great from it
but messy only ever left it to jj to make
easier to get it of the shelf  eek


may be thats why its messy   
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Collie
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« Reply #20 on: Sat 29 May, 2010 - 11:35 am »

ok!!

280g plain flour
pinch of salt
3 large eggs


sift flour onto work surface
make a well in the middle of the pile
lightly beat the eggs (add a teaspoon of oil if desired)
pour into the well

first use a fork and draw the flour from the wall into the egg mixture
keep drawing in the flour till the egg is too stiff to work with the fork.
continue forming the dough with your hands drawing the flour up the wall and into
the well. keep air out of the mixture.
continue forming the dough into a soft ball, it should be firm enough to handle but soft and very pliable.
if there is too much flour to be absorbed don't use it all and if there isn't enough add more.
the perfect consistancy is soft but not sticky, responsive to being touched and worked with.
Knead both sides for about 10 minutes  until the dough is even and elastic
wrap in gladwrap and rest it for 15 minutes, but not longer than 3 hours

you can of course do it in a food mixer with a dough hook.

divide dough into six portions
keep the bits not being worked covered.
flatten the piece of dough with your hands into a flat disk dust with flour
set your roller to the widest setting
roll through the dough without pulling or stretching drape the rolled dough over your hand
as it comes out of the roller
fold the strip in thirds dust lightly on one side
pass through the roller again and fold into thirds
dust and roll at least six times
be careful not to trap air

set the rollers at the next notch flour the strip lightly on both sides to prevent
sticking to the rollers
feed the dough through once (mend any breaks by pinching the dough  together)
it should now be a well formed strip.

feed the flattened strip through the roller once at each remaining setting (except spaghetti which is rolled to the penultimate notch) dust if it begins to stick.

when the dough has gone through the last time collect it carefully as it comes out of the rollers and lay on a dry tea towel.
do the same for the other portions of dough.
lay on tea towels and cover with a tea towel and let dry for 5-10 mins
don't leave for any longer as it will be too dry to cut!

cutting!!
if you have the Tagliatelle attachment fix to the roller as per instructions
cut each strip od dough in half (to keep strands from being too long) and pass each strip through  the cutter collect the strands and lay on tea towels to dry or hang on a pasta
drying rack
or form small nests of pasta with a few strands by wrapping around your fingers and lay flat
to dry thoroughly. they can be stored for 3-4 weeks in an airtight container.

to make finer noodles/spaghetti on the tagliatelle cutter use a strip of dough that hasn't been rolled to the last notch.

no cutter attachment?

cut the strips to make tagliatelleusing a knife
or pappardelle with a fluted pastry wheel
make maltagliati (literally "badly cut" ) hand cut noodles using a knife or pastry wheel
cut diamond or triangle shaped pieces of dough approx 7cm in length

make farfalle by cutting the pappardelle noodles into 5cm lengths and oinch in the middle to make little bows

make stuffed pasta like ravioli by laying out a full strip of dough, while still pliable, put spoonfulls of filling along it like spots on a domino .
brush eggwash or water between the "spots" and carefully lay over another strip of dough pressing down firmly around the filling to exclude any air then cut between the "spots" to make square parcels

Cooking!

the biggest pot you have! or a pasta pot with colander insert. fill it and bring it to the boil.
if you don't have enough water the pasta will stick together!
DO NOT add oil to the water it does nothing at all!
add plenty of salt to the water and stir often
put the pasta into the boiling water, cover and bring back to the boil, uncover and stir
with fresh noodles they will cook very quickly
about 5 seconds for thin noodles 10-15 seconds for thicker ones.
any longer than 1 to 1 1/2 minutes and you will have soggy gooey noodles!
stuffed pasta will take 2-3 minutes

dried fresh pasta will take about 1 minute after the water comes to the boil but test it to see.



   bloody hell, you just reminded me why I never got it out of the box. 
I managed to read about 10 lines before I went 
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« Reply #21 on: Sat 29 May, 2010 - 09:25 pm »




 
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Collie
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« Reply #22 on: Sun 30 May, 2010 - 12:27 am »

 












 

I will attempt to make some tomorrow

with pics of progress as proof.

 
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