Originally Posted by cookingshark
Hello, when making homemade pastas, why do some recipes call for cold water and others warm? Is there a difference because of the flour, it being an eggless pasta, or some other reason? Any help would be appreciated. Thanks.
I posted some info here Fresh Homemade Pasta Day
I use 1 large beaten egg to 3/4 cup of all purpose flour, thats it
. I made a batch with semolina but wasn't too thrilled with it. You can add a tablespoon of evoo and a pinch of salt if you'd like. You really wont taste it in the finished product.
Did your machine come with the fettuchini/angel hair cutter? Stop rolling the pasta BEFORE the thinnest setting for fettuchini, it will give the pasta more substance at the end. With long pastas like that, I cut the sheet into 12-15" sections, feed that through the cutter, lightly flour and make a little nest on a sheet pan. When I have enough, I put the nests in a container and freeze them. You can also freeze them on the sheet and stack them in a container or bag after they are frozen. You can cook the pasta frozen, too.
Today, it's some more ravioli and maybe some more bow-ties. Have fun!