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Old 01-16-2005, 03:52 PM   #11
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Ok, I tried the lasagna noodle recipe courtesy of darkstream. First problem I had was finding white durham flour. What is durham flour? All I could find was white all purpose, wheat, rye, and bread flour. I know you suggested using bread flour if I couldnt find durham white. I used what I always use, all purpose flour. The dough came out good. The next problem was passing the entire dough ball through the pasta machine. I noticed in Elfs' recipe it said to quarter the dough ball, and roll out to 12" size then pass through the pasta maker. I'll give it a try again tomorrow. Right now I have only 10 lasagna noodles from the two cup flour batch that I made. The other problem was when I got to setting four on the pasta maker, my pasta started to get tiny wholes, even though I added flour here and there to keep it dry, because it seems very wet after around setting two. I also had to hand mix this dough because I dont have a processor, but as I said the dough came out good.

I guess I have to play around with the recipes a bit and tweak it.

It was fun though! So funny when I had a noodle about 3 feet long! lol
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Old 01-17-2005, 07:20 PM   #12
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Success with the lasagna noodles! Wow what a difference between store bought and homemade. My sister had given me a tomatoe sauce recipe which sounded good, but it wasnt. My 13 year old created her own version of lasagna and it was so good. It was the basic tomatoe sauce that my sister gave me, minus the meat, so instead she added chicken to the sauce, and spinach later when layering it up, plus the ricotta, mozzarella, and herbs, garlic, onion, basil. Thanks so much for the noodle recipe you guys! We quartered the dough, then added it to the pasta machine, first on 1 (2 times) and so on up until 4. We layed them out on paper towels to dry for a few hours, boiled them for about 3 minutes, drained, and layered it up. We only boiled four noodles at a time. We made a double batch of dough, and had extra noodles, using a 13x9 glass baking dish.
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Old 01-18-2005, 04:48 PM   #13
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Practice makes perfect.

If your pasta has liittle holes in it (little tears) then youhave not kneaded it enough. Just pass it slowly through the rollers without forcing until it becomes smooth. Then proceed.

Congratulations! You have now joined an elite group of home pasta makers as a novice. As you get more experienced with the dough, you will be sucessful with much more demanding confections.

And you are not tweaking the recipe. Flours vary, so first of all you have to learn what a proper dough feels like, then you have to get your PARTICULAR flour to behave that way.
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Old 01-19-2005, 04:00 PM   #14
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Quote:
Originally Posted by Darkstream
Practice makes perfect.

If your pasta has liittle holes in it (little tears) then youhave not kneaded it enough. Just pass it slowly through the rollers without forcing until it becomes smooth. Then proceed.

Congratulations! You have now joined an elite group of home pasta makers as a novice. As you get more experienced with the dough, you will be sucessful with much more demanding confections.

And you are not tweaking the recipe. Flours vary, so first of all you have to learn what a proper dough feels like, then you have to get your PARTICULAR flour to behave that way.
Yep, my pasta did have little holes in it the first time I tried it. Thanks for that tip on kneading it more. I think your right about not tweaking the recipe, it's more to do with the flour and getting the correct consistency. The second and third batch of noodles came out great! My hubby was laughing at me and saying " are we gonna have lasagna every night now". LOL

Oh and my daughter loves making the noodles with the machine! She loves mac and cheese and was wondering how to make elbow macaroni. I dont have that type of attachment for my pasta maker. Mine can make lasagna, spaghetti, ravioli, and fettucine.
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Old 01-22-2005, 11:47 AM   #15
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By Elbow Macaroni I presume you are referring to various forms of hollow or tube pasta.

Forget it. You need a pasta extrusion machine for this, and they cost in excess of $10,000 and will occupy one of the rooms in your house.

Various domestic extruders are marketed. I have yet to discover one that actually works. They are to my mind basically a con. See this topic:

http://www.discusscooking.com/viewtopic.php?t=7324

You can in FACT make them by hand, by rolling small diamonds of pasta arround a pencil or narow wooden dowel. I have never bothered with this for obvious reasons, but you are welcome to try.
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