WhateverYouWant
Sous Chef
- Joined
- Oct 29, 2019
- Messages
- 609
I've been making my own pasta for darn near 40 years. I have both an extruder (which I rarely use now a days) and a roller. For those of you that love pasta I really recommend you give it a try. It is easy and fun, and the results are so much better than any dried pasta, in both flavor and texture.
For rolled pasta I use a combo of semolina and all purpose flours (but use mostly semolina in the extruder). In addition to salt and olive oil, I'll sometimes add spinach, sun dried tomato, and even chimichurri purees. It always comes out great as it is really pretty hard to screw up.
For me, fresh pasta was a game changer, especially for lasagne and ravioli (which is my all time fav), but any fresh pasta is just so much more decadent than dried.
For rolled pasta I use a combo of semolina and all purpose flours (but use mostly semolina in the extruder). In addition to salt and olive oil, I'll sometimes add spinach, sun dried tomato, and even chimichurri purees. It always comes out great as it is really pretty hard to screw up.
For me, fresh pasta was a game changer, especially for lasagne and ravioli (which is my all time fav), but any fresh pasta is just so much more decadent than dried.
