A "Must Watch" for budding and experienced pasta makers

[pictonguy]

This should answer most questions about fresh pasta making, and Helen also has one for eggless pasta as well.

And for eggless or water pasta dough.

 

[In A Pickle]

Well sod being a coeliac!

Seriously that’s a really great video. Genuinely educational and useful (for those who can eat gluten). I’m glad I watched it because she looks like a fantastic resource.

Thanks for introducing her.

 

[dragnlaw]

@In A Pickle hey you could have twice the fun! This batch for you and the above for the rest of the gang.

This No Gluten, No Problem guy is pretty good. I've gotten out of touch with his blog recently but he has many recipes that I've ear marked.

 

[pictonguy]

Well sod being a coeliac!

Seriously that’s a really great video. Genuinely educational and useful (for those who can eat gluten). I’m glad I watched it because she looks like a fantastic resource.

Thanks for introducing her.

Yeah, I like Helen, a little dry but willing to laugh at herself. I've followed her for a few years and I always learn something new and her info imo is pretty solid as well.

 

[Kathleen]

Egg pasta is different from egg noodles in our family. The pasta is what is found in the video above, but the noodles (which truth be told is very similar) is rolled with a rolling pin, is thicker, and is cut with a knife. We call them egg noodles to differentiate them from egg pasta when we make them. While no one in my family is a chef, I make these noodles when making beef and noodles, chicken and dumplings, or when making my own noodles for a soup.

This is not my photo but it shows what the result will look like:

I sometimes make them wider when making my chicken and dumplings. This is my photo:

 

[pictonguy]

Yeah noodles and egg pasta are virtually the same thing except different cultures called them different things. For Example in Italy lasagna is referred to as a "sheet" and linguini is called a "ribbon" but in the US it's called generally lasagna noodles or linguini noodles. The common denominator are eggs. But like most interpretations of language that can get messed up as well.

 

[taxlady]

My mum used to make a weird type of noodle that I have never heard of other than she made them. She would mix egg, water or milk, and some flour. There might have been something else in that. I didn't pay a great deal of attention. The batter was very thin. She would pour it onto a skillet and it would set up thinner than a crepe. Then, when they had cooled off, she would roll them up and cut them into noodles for soup. She didn't make them often. She would cut them about a centimetre wide.

Does anyone know anything about these?

 

[Meryl]

I was wondering what you were all meaning by "noodles", as I've always called fresh pasta just fresh pasta, whether it's hand cut or cut by a pasta maker. "Pasta" if it's without eggs - "Egg pasta" if it's with eggs.

I was imagining Lasagne noodles? I thought "noodles" referred only to long strips of pasta, like fettuccine?

We also make a type of fresh pasta, no eggs, which, after being rolled out, quite thickly, is cut into short strips and added to soups, the name for this one is different in every region, so I won't go in to that!

One of them is this one, with beans:

 

[pictonguy]

My mum used to make a weird type of noodle that I have never heard of other than she made them. She would mix egg, water or milk, and some flour. There might have been something else in that. I didn't pay a great deal of attention. The batter was very thin. She would pour it onto a skillet and it would set up thinner than a crepe. Then, when they had cooled off, she would roll them up and cut them into noodles for soup. She didn't make them often. She would cut them about a centimetre wide.

Does anyone know anything about these?

I've heard of this but don't remember where. I did a little research and does klatkager or simply klat ring any bells and in Germany it might be Eierstich

 

[taxlady]

I've heard of this but don't remember where. I did a little research and does klatkager or simply klat ring any bells and in Germany it might be Eierstich

Yes, I know about klatkager (the plural of klatkage). They are are small pancakes, often made from a leftover Danish version of rice pudding. They are sweet. These are not sweet. My mum always made them right before serving the soup. This was thinner than a Swedish or Danish pancake, which is basically a crepe and served as a dessert. If I remember correctly, sometimes they were thin enough to be lacy.

 

[pictonguy]

Yeah, I probably wouldn't classify that as a pasta dough but more of a batter. imo.

 

[In A Pickle]

I was wondering what you were all meaning by "noodles", as I've always called fresh pasta just fresh pasta, whether it's hand cut or cut by a pasta maker. "Pasta" if it's without eggs - "Egg pasta" if it's with eggs.

I was imagining Lasagne noodles? I thought "noodles" referred only to long strips of pasta, like fettuccine?

We also make a type of fresh pasta, no eggs, which, after being rolled out, quite thickly, is cut into short strips and added to soups, the name for this one is different in every region, so I won't go in to that!

One of them is this one, with beans:

In the UK noodles refers only to Asian style noodles. Everything else is pasta, usually unless otherwise stated it’s egg pasta.
But then A LOT of our dried pasta comes from Italy or is an Italian recipe so that’s no surprise

 

[taxlady]

Yeah, I probably wouldn't classify that as a pasta dough but more of a batter. imo.

Definitely a batter, but she made noodles with it.

 

[In A Pickle]

@In A Pickle hey you could have twice the fun! This batch for you and the above for the rest of the gang.

This No Gluten, No Problem guy is pretty good. I've gotten out of touch with his blog recently but he has many recipes that I've ear marked.

Thankyou, that’s very kind of you.

And in return if you aren’t already familiar with her this woman (Becky Excell) is the most reliable resource for GF alternatives you can feed everyone without them knowing it’s GF (mostly).
There’s a lot of free content on YouTube as well.

Home

Gluten free blog based in London, UK. Tried & tested award-winning recipes that are low FODMAP & dairy free too.

glutenfreecuppatea.co.uk

 

[pictonguy]

Definitely a batter, but she made noodles with it.

Can you knead a batter? It's like Spatzle. Unlike Italian pasta (kneaded dough, rolled, shaped), Spatzle is a batter‑based noodle, closer to dumplings in technique, but eaten like pasta.

 

[In A Pickle]

I just watched her chicken breast temp video. I really enjoyed it.

 

[In A Pickle]

@medtran49 has spätzle nailed!

 

[pictonguy]

Basically you can't classiy spatzle as pasta but you can call it an egg noodle which is exactly what the Germans call it, an egg noodle, and this has to do with regional interpretation. In NA both linguine and spatzle get classified as egg noddle's but in Italy a pasta is well defined and also in area's like Austria and Switzerland who also share a border with Germany, who all have a batter based noodle derived from spatzle.

 

[pictonguy]

I just watched her chicken breast temp video. I really enjoyed it.

Is that the video where she said if she invited Thomas Keller to dinner she would serve him chicken breast?

 

[In A Pickle]

Is that the video where she said if she invited Thomas Keller to dinner she would serve him chicken breast?

It was this one. Echos my own sentiments about cooking chicken so of course I enjoyed it, there’s nothing like finding someone on the internet to reinforce your own prejudices views

I appreciate her straight forward delivery. I get rather bored of the whoop it up I’m here to entertain you style that dominates everything.
Especially the ones who try and fail to modulate their voice to make themselves or the topic sound dynamic or exciting.

Sometimes I think uurgh can you cut the and just give the info!