10-11-2017, 05:31 PM
Anyone here make your own pasta?
I have been working up a great house recipe. 3 eggs, 2 cups flour, basil, oregano, pepper, and garlic. The trick is the consistency and balancing it out with a bit of water if needed. Tossed with olive oil, balsamic vinegar, and vegetables makes a wonderful dinner.
I have been working up a great house recipe. 3 eggs, 2 cups flour, basil, oregano, pepper, and garlic. The trick is the consistency and balancing it out with a bit of water if needed. Tossed with olive oil, balsamic vinegar, and vegetables makes a wonderful dinner.
10-12-2017, 06:18 AM
(10-11-2017, 05:49 PM)TheLegalRazor Wrote: I used to make my own pasta, but it is time consuming work. However, there is an Italian market in Miami which makes a variety of its own fresh pasta. I really can't make it any better than they do, so I buy it there and save the time and effort.
Yeah it really can be. My mother in law bought me the triple pasta roller set for kitchen aid makers. it REALLY cuts down the time.
10-12-2017, 02:34 PM
(10-11-2017, 05:31 PM)asiliski Wrote: Anyone here make your own pasta?
I have been working up a great house recipe. 3 eggs, 2 cups flour, basil, oregano, pepper, and garlic. The trick is the consistency and balancing it out with a bit of water if needed. Tossed with olive oil, balsamic vinegar, and vegetables makes a wonderful dinner.
Consider this fairly well-researched article (link), which rings true in my personal experience. Admittedly, we never purchase bargain brand supermarket dry pasta: if the packaging does not say three specific things, we do not bring the pasta home:
- Made in Italy (Italian government regulations of the ingredients of pasta (no egg allowed, BTW) are similar to German government regulations of the ingredients in beer);
- Extruded through bronze dies;
- Slow-dried (as opposed to furnace dried).
10-19-2017, 12:37 PM
A short google search shows that egg pasta is allowed. I am confused...
http://www.liquisearch.com/pasta/regulations/italy
http://www.liquisearch.com/pasta/regulations/italy
10-19-2017, 01:10 PM
(10-19-2017, 12:37 PM)asiliski Wrote: A short google search shows that egg pasta is allowed. I am confused...
http://www.liquisearch.com/pasta/regulations/italy
My reference was incomplete; I apologize for the confusion. I was referring to pasta secca, that is, dry pasta, which was the main thrust of my specific post, not to pasta fresca, fresh pasta, which was the focus of the original post in this thread. Pasta secca is made from hard wheat, which is rich in gluten and holds together by itself when immersed in hot water; pasta fresca is made from soft wheat, which needs a binder (frequently eggs, which, as we all know, congeal in hot water) to keep the fresh pasta from disintegrating when immersed in hot water. Again, I apologize for not pointing out the distinction in my reference.
11-10-2018, 10:03 PM
I used to make my own pasta. I have a few pasta books but the one that has the best recipe also happens to be the simplest. I found it in a book called The Authentic Pasta Book by Fred Plotkin. To this day the pasta I made was the best pasta I've ever had. That was probably about 15 years ago. I may have to give it a go again. My only complaint is that no matter how hard I tried, I always made a complete mess with flour everywhere. Oh, but it is soooooooo worth it.
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