"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 01-06-2007, 02:54 PM   #1
Senior Cook
ncage1974's Avatar
Join Date: Jul 2006
Location: Central IL
Posts: 262
Question Two questions about making fresh pasta?

1) Do you let your pasta dry? I don't know if you are supposed to let it dry out or if that will form a skin over the pasta and make it not taste very good

2) Those of you make pasta by hand. How thin do you usually go with the setting (1-7 on most i think). I found out 7 is way way to think for just about everything. 4-5 is maybe perfect for everything?



ncage1974 is offline   Reply With Quote
Old 01-06-2007, 03:04 PM   #2
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,201
Hi there. You CAN let the pasta dry if you wish, they sell drying racks for that very purpose. You can just lay it out on clean tea towels though if you don't want to go to that expense. You can use it fresh, or dry it for use later. I prefer mine fresh.

And the thickness depends on what you want to do with the pasta. I make my canneloni about a 5, and have done other things at a 6. I agree though, I think 6 and 7 are too thin for much.

Hope that helps.

You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote
Old 01-06-2007, 03:11 PM   #3
Chef Extraordinaire
kadesma's Avatar
Join Date: Sep 2004
Location: california
Posts: 21,372
When I make my pasta I use 5 most of the time,after cutting I alwasy let it sit for an hour of so before cooking..I always make a lot so that half of it can be frozen..What I do is get a cookie sheet, and dust it with rice flour, I then just take a mall handful of the pasta threads linguini or fettucine and make a nest on the cookie sheet set haging end of pasta down on sheet the coil the rest into a nest.Sprinkle with a little more rice flour, and place in freezer til frozen, then take off sheet and put into freezer zip bags.
If cooking that day, I do air dry a little sprinkle with some rice flour and cover to keep it from getting to dry and breaking..I find this elps cut down on the pasta sticking together when placed in the water.
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 01-06-2007, 03:21 PM   #4
Master Chef
Join Date: Mar 2004
Location: NW Chicago Burbs'
Posts: 6,070
Send a message via Yahoo to -DEADLY SUSHI-
Its better that you DO let them dry. Hang them on racks for at least an hour. It will help to get rid of a 'dough' or flour taste. They SHOULD hang for four to 5 hours though.
-DEADLY SUSHI- is offline   Reply With Quote
Old 01-06-2007, 04:30 PM   #5
Head Chef
Shunka's Avatar
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
I still roll my pasta dough out by hand; so I'm not much help as to what # to use on a pasta machine. I let my pasta dry for at least an hour like the others have said.
Polly aka Shunka....the Def Leppard crazy in AZ!!
Shunka is offline   Reply With Quote
Old 01-06-2007, 04:43 PM   #6
Executive Chef
VeraBlue's Avatar
Join Date: Jul 2006
Location: northern NJ
Posts: 3,683
What timing! I just came up from making roasted carrot pasta. I made it into fetuccine and make the pasta at 3. I do ravioli at 5-6. When the dough is as moist as this is, (because of the carrots) I like to let it dry a bit, for an hour or two before I boil the water.
How can we sleep while our beds are burning???
VeraBlue is offline   Reply With Quote
Old 01-06-2007, 04:50 PM   #7
Chef Extraordinaire
Katie H's Avatar
Site Moderator
Join Date: Sep 2006
Location: I live in the Heartland of the United States - Western Kentucky
Posts: 15,612
I do mine at about 5 or 6. The other settings seem a bit too thin for my purposes. As for drying, until Buck made me a pasta drying rack, I used to rest a clean broom handle over the backs of two dining chairs to dry my pasta. That's what my Slovenian grandmother used to do when she dried her homemade pasta.
"As a girl I had zero interest in the stove." - Julia Child
This is real inspiration. Look what Julia became!
Katie H is offline   Reply With Quote
Old 01-06-2007, 05:09 PM   #8
Executive Chef
amber's Avatar
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
I've made lasagna noodles on a 4 setting and then let it dry for about 3 or 4 hours before boiling.
amber is offline   Reply With Quote
Old 01-06-2007, 07:09 PM   #9
Sous Chef
Aria's Avatar
Join Date: Dec 2006
Posts: 620
I usually use the 5 setting. And yes I do let dry. I use a small new wooden
close drying rack for just that purpose. Careful when removing...NOT too dry or they tend to break if you "yank". I bring the drying rack close to my water on a boil and drop from rack to pan.
Aria is offline   Reply With Quote
Old 01-06-2007, 08:02 PM   #10
Senior Cook
ncage1974's Avatar
Join Date: Jul 2006
Location: Central IL
Posts: 262
thanks everyone

thanks everyone for the great replies as usual. I bought some porcinis. I have never ate them before. I looked for a recipe i could make and found a cream sauce with porcinis in it. I think cream sauces always are better with fresh pasta. I made my pasta with a setting of 4. Turned out pretty good. Here is the recipe i used:
Fettuccine with Porcini and Pancetta Cream Recipe - CHOW.com

I made some minor modifications. I used bacon rather than pancetta. Pancetta is so hard to find around here and 1/4 pound is like $6. I drizzled white truffle oil over the pasta after it was done....YUMMMM!!!!!!!!

ncage1974 is offline   Reply With Quote


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 01:57 AM.

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