billytheghillie Posted June 3, 2015 Report Share Posted June 3, 2015 Anybody make there own pasta? Fancy getting a pasta machine, but which one? Is it easy to make? All hints and tips welcome. Quote Link to comment Share on other sites More sharing options...
aris Posted June 3, 2015 Report Share Posted June 3, 2015 I have one. Imperia. Works well, but the novelty wears off quickly. It is a lot of work. You can make without of course. Google a recipe for Spätzle - a pasta of sorts. More like gnocchi without the potato. I pass it through a perforated pizza pan into boiling water. Quote Link to comment Share on other sites More sharing options...
kimgary Posted June 5, 2015 Report Share Posted June 5, 2015 100 grams 00 flour. 1 free range egg. pinch sea salt. 1 tbsp olive oil. place in food processor and blend till it just forms a ball, happens very quickly. remove, knead for 3-4 mins, form into ball and in fridge for 30 mins before use. have had a pasta machine for years and love it when time allows. have you noticed its very difficult to get pasta verde now, at least making your own you can add a little stewed spinach or sea kale leaves to the mix. Regards Gary. Quote Link to comment Share on other sites More sharing options...
Fatcatsplat Posted June 5, 2015 Report Share Posted June 5, 2015 All a pasta machine doesis thins out the dough and cuts it. Have a go at making the dough yourself, roll it out and cut it in straight lines - Instant tagliatelle!! I tend not to bother these days as it's a bundle of graft and the only one that notices the difference is me. Exception to the rule is gnocchi - Now that is worth doing yourself Quote Link to comment Share on other sites More sharing options...
Budice Posted June 5, 2015 Report Share Posted June 5, 2015 Should try the black Pasta guys Quote Link to comment Share on other sites More sharing options...
Twistedsanity Posted June 5, 2015 Report Share Posted June 5, 2015 Rolling the dough several times through the pasta machine works the dough and develops the gluten which allows you to roll it thinner without it falling apart because it becomes more stretchy , I've got one that goes on the front of my mixer and need to use it more often than I do ...... There's a Tom Kerrige recipie I had once where the pasta is filled with white crab meat and served in a sauce made from cloudy apple juice and rapeseed oil that is amazingly good , it takes a little practice to do filled pasta but it's worth the effort once you crack it , making plain pasta's like linguini and spaghetti is very simple , getting it thin enough to stuff and not fall apart takes a little longer Quote Link to comment Share on other sites More sharing options...
redogi73 Posted June 30, 2015 Report Share Posted June 30, 2015 Got one very easy to use, the dough is easy to make too, I think you would struggle getting the gluton broken down and malable without a machine. If you do do it, cook for about 40secs, less than shop bought fresh pasta. If you want it rich just use egg yolk in the dough, really rich use duck egg yolk Quote Link to comment Share on other sites More sharing options...
Pothunter Posted June 30, 2015 Report Share Posted June 30, 2015 How does a manual machine roll the dough any more than a rolling pin? (Ans: it doesn't). It's perfectly normal in Italy to make pasta with a rolling pin and a knife. Nothing wrong with a machine, but nothing wrong with a rolling pin either. Quote Link to comment Share on other sites More sharing options...
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