I just got my pasta maker and I can't wait to try it

[chris629]

I just picked up my pasta maker today. It is a Rival. It looks like it would be great to use. I am getting it washed up first.
Now can I use the same recipe for every noodle.
The main noodles I would want to make would be:
egg noodles
spaghetti
lasagna
macaroni and
rigatoni

In here the basic pasta recipe it gives you is
2 c AP flour
1/2 tsp salt
2 lg eggs
1 tsp oil
warm water

The one pasta recipe I have is
3 c flour
6 egg yolks
and 1 whole egg
then so much water
I use that for my egg noodles

Can you give me your recipes for egg noodles vs basic pasta or can i use the basic pasta for either one?
Sorry I sound so confusing but I am very confused. It seems there is so many out there to go by and I know I just need to try it.
Or do the 2 above sound ok for basic and then egg?

[Alix]

Hey Christina, I just got mine too! I have been experimenting and according to what I have read the same basic recipe works for everything. Keep in mind I am a newbie at this too. There are several very proficient pasta makers on the boards so I figure someone will come along soon to answer our questions.

I will share with you that I have discovered that your eggs should be room temp when you start the dough, and the recipe I have is adamant about no salt. (Not sure why though)

Also, when you are rolling your dough, keep an olive oiled cloth handy in case any of your pasta sticks to the rollers. Happy pasta making!

[chris629]

Thanks!
Yeah I still have to read through the whole book yet but I read most of it so I will read up on tips they use in there. I wonder why no salt. Maybe because you salt your water when you cook it???

[Alix]

Not totally sure, but I think it has something to do with making the dough tough.

I have just been reading Audeo and Darkstreams comments about pasta making.

http://www.discusscooking.com/viewtopic.php?t=7002

http://www.discusscooking.com/viewto...ighlight=pasta

Try the second one for some wonderful info and recipes.

[Michael in FtW]

Chris - if your recipe calls for eggs, you're making egg noodles. Generally, Italian homemade pasta is AP flour (or Italian Typo OO for pasta) and eggs - although some recipes do throw in salt, oil, water.

Dry pasta in the store is generally made from just semolina flour and water, unless it says "egg noodles".

If your pasta machine is a roller/cutter like an Atlas or Imperia, then you can play with the recipe. If your Rival is a pasta "extruder" - where you dump things into it, it mixes and pushes the dough out through dies - then you better stick with the recipes in the book. Extruders need a certain consistency ...

[chris629]

Yes it is an extruder type. Thanks! I just made some spaghetti noodles (going by what they said in the book for the recipe) and they came out ok. At first awesome but as they kept coming it seemed like they got dry (they kept breaking real easy) so I thought I would add some water and then it seemed too wet.
Do I just need to let it come out even though it seems dry? (like I said though they seemed perfect for the first half of it)
Next onto rigatoni noodles.

[Alix]

What is an extruder type? Is it the kind where you put in the ingredients and get the finished pasta?

This is what I got...does anyone else have this one? And has anyone tried the ravioli attachment for this one?

[chris629]

Yeah thats what it is Alix! I can take a pic when I figure out how to post it in a message. is it [img] then the url and then followed by [/img]???

[Alix]

Yep, that is how you do it.

http://www.imagehost.org/

This is the site I use to host my pictures, and it works well. Good luck, can't wait to see yours!

[Russell]

i have a manual one that was passed down to me from my great grandma