"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Click Here to Login
Thread Tools Display Modes
Old 01-07-2011, 10:36 AM   #21
Master Chef
msmofet's Avatar
Join Date: Apr 2009
Posts: 9,910
Originally Posted by taxlady View Post
That was how I understood it too, but I wasn't sure when MsM answered. I was wondering if that was how you meant it
I'm just slow due to lack of sleep.

There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is online now   Reply With Quote
Old 01-07-2011, 12:44 PM   #22
Senior Cook
zfranca's Avatar
Join Date: Jul 2010
Location: SARZANA, La Spezia
Posts: 227
Send a message via Skype™ to zfranca
Originally Posted by Tauruscat View Post
Yes I do have a pasta maker.. I made some yesterday and turned out pretty good but a little heavy.
I wanted some other recipes so I can play with.
Thank you for your tip....:)
The pasta machine will roll out the pasta. What makes the pasta yummy is the sauce you put on it. I personally make egg pasta only for ravioli. I find the commercially made noodles (Barilla, Buitoni, Divella) satisfactory.
Here is my basic recipe for egg pasta:
Egg pasta

(Basic recipe)
2 cups white flour
3 medium eggs
1 TBS olive oil
ľ tsp salt (optional)
ľ cup extra flour for working the dough.

Put all ingredients into the food processor in the order given and process quickly until a ball forms (about 30 seconds), and it clings away cleanly from the sides of the container.

If it appears too sticky, remove the top and sprinkle one tablespoon of flour. Process briefly until it clings away from the sides. If it appears too dry and does not form a ball, you may need to add a little water, a tablespoon at a time. You should not need more than one or two tablespoons of water, or one or two tablespoons of flour. Wrap in plastic and store in the refrigerator until needed. If you plan to use it right away, let it rest for fifteen minutes covered with a kitchen towel.

Note: Do not knead the pasta. Contrary to bread, egg pasta works better if it is a rather stiff mass. It will be easier to handle after the gluten has relaxed. You can freeze unused pasta, it will get slightly darker in color, but nothing to worry about, itís just the oxidation process.

We are all angels with one wing. Only together we can fly.
zfranca is offline   Reply With Quote

pasta, recipe

ISO TNT fresh pasta recipe? Hello. I just started making my own fresh pasta, and wanted to know If any one has a tried and true recipe...:) 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 12:15 PM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.