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Old 01-16-2012, 10:04 PM   #11
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I knead it just a teensy bit by hand and then just run it through the rollers until I think it's done. That usually takes at least 10 times through on the thickest setting.

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Kneading by hand. You could use a mixer dough hook, if you're making that much pasta that would be a large enough ball to be worked in the mixer. I actually have seen people do a sort of kneading by folding and sending it through the machine with the rollers set a maximum distance apart. But what matters if the texture, smooth and shiny, than how you get there.
Ahh, good info. I have a hand pasta rolller and multi size cutting blades ( garage sale, I'm sure). The one time I used it, I really gummed things up, and it's taking up valuable space. I think the recipe I used had egg(s) in it.
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Old 01-16-2012, 10:11 PM   #12
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My recipe: 200 grams whole grain, wheat, bread flour (I'll use less next time), add water and stir. Add more water if all the flour isn't moistened and stir by hand. Add water till it feels right. Knead a few folds until uniform.

Let it rest for 20 minutes. Knead with the rollers until it seems right. Next time I will look for shininess ;)
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Old 01-16-2012, 10:18 PM   #13
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You know you don't even have to boil the fresh lasagna noodles first. Just put a bit of sauce in the bottom of the lasagna pan before you put the noodles and let them get cooked in the oven.
Right. And it is SO good!
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Old 01-16-2012, 10:21 PM   #14
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Quote:
Originally Posted by taxlady
My recipe: 200 grams whole grain, wheat, bread flour (I'll use less next time), add water and stir. Add more water if all the flour isn't moistened and stir by hand. Add water till it feels right. Knead a few folds until uniform.

Let it rest for 20 minutes. Knead with the rollers until it seems right. Next time I will look for shininess ;)
So...what did you make? Spaghetti, lasagna, ravioli, or what???
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Old 01-16-2012, 10:53 PM   #15
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So...what did you make? Spaghetti, lasagna, ravioli, or what???
Made linguine. The cutters on my pasta machine don't successfully make spaghetti. Had it with leftover chicken cacciatore.
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Old 01-17-2012, 03:47 AM   #16
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Whether you knead the dough before or after, it usually takes about 8-12 minutes for the dough to fully hydrate anyways. That's why I prefer to work the dough just long enough so it comes together, let rest for about 20 minutes and then use the rollers on my pasta machine to do most of the kneading for me. It usually takes about 10-15 passes on the widest setting before my dough becomes smooth and elastic, at which point I'll start "dialing it down" to my desired thickness.

Bottom line, all that really matters is the quality your end product IMHO.
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Old 01-17-2012, 12:11 PM   #17
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On my bucket list--mastering pasta making...I've made it a few times (tortillini and ravioli), but not "noodles."
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Old 01-17-2012, 12:25 PM   #18
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Another flat alternative is corzetti. A cut out pasta disk, about 2-inches across, embossed on both sides with a corzetti stamp. The impression helps hold sauce. It's a different sort of pasta form that lends itself well to chunkier ingredients and can be used in salads. Very striking when done with bright green spinach pasta or red pepper pasta. Best price I've found is at Fantes:
Pasta Makers
I'm going to turn and carve my own stamp in olive wood with my own design.
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Old 01-17-2012, 12:45 PM   #19
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I see another appliance purchase.......this forum may be free, but all the cool new toys sure aren't!
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Old 01-17-2012, 12:53 PM   #20
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I see another appliance purchase.......this forum may be free, but all the cool new toys sure aren't!
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