Pasta making

[Tasty]

I'm thinking of having a go at making my own pasta and I'm just wondering what equipment I will need. Is it only a pasta rolling machine or do you need other things like a drying rack thing etc.

[faffa_70]

We drape it over the backs of chairs if we are only doing a small amount. If we are going to make an avo of it, I drag out the clothes airer give it a good clean and use that. Have found it handy to wrap the rungs in glad wrap first 

[Rogizoja]

A pasta rolling machine certainly makes life easier. However youi could make stracci - roll your pasta thinly then hack into randomly shaped bits. Alternatively roll the pasta thinly, dust well with semolina then roll up like a swiss roll and cut across in thin slices. Unravel the slices and dry over the back of a chair. There are also lots of other shapes that can be done by hand - they just take lots of time and practice. Have fun.

[dede]

Tasty I just brought myself a pasta roller to give pasta making a try. Not sure when I'm going to try it though . I'm prepared for it to take a few hours and I know that its not that easy. Will give it a go soon. My pasta roller only cost me $15 at Kmart so no loss if I don't use it much. But I am hoping I actually enjoy it and make pasta regularly.

[fundj&e]

the only thing i would buy is a paint brush. you can use just about anything for drying the pasta, i like to dry it flat,less chance in  breaking 

[desi]

Hi fundj
What is the purpose of using the paint brush, is it to clean the pasta machine? 

[fundj&e]

yes desi 

[desi]

Hi Tasty

So many wonderful ideas here for drying the pasta.

I enjoy using the pasta making machine. Apart of spaggeti I wanted to try making ravioli as well and I bought the ravioli attachment for my Atlas machine. However, I found it difficult to use. Later I discovered that you don't have to pay for expensive attachments.  There are lots of inexpensive tools sold in the shops that can do a good job. Such as individual ravioli cutters or some that you can make a dozen at a time. I have made ravioli a few times which was delicious with tomato salsa

[Tasty]

Ok so I finally got around to making pasta using the atlas machine that we got given for free and I have to say it's a lot simpler than I thought although it can be time-consuming but I assume that will change once we get a little more practice in.

Used Uni's eggless pasta dough recipe and it worked out well, even though when I saw it after the first knead I thought that there would be no way it would work.

Hubby cooked a sample and we didn't realise that fresh pasta takes a lot faster to cook so it was overcooked and slimy. So we googled and realised it only takes 1-3 minutes and it rises to the top when ready (how easy is that?!)

Anyway, have some questions:

- What thickenss should we be making the pasta at (we made fettucine and spaghetti)
- The cutters for both the fettucine and spaghetti didn't cut properly so we had two strands stuck together each time and had to separate them - how do I solve this problem?
- what effect does egg have?

Will be trying the egg version in a week or two.

Will also post photos of first attempt. So excited with how it all worked!!

[judydawn]

Maybe that's why it was given to you for free Tasty - it didn't work properly    Only joking, I have no idea how to fix your problem but Uni will know 

[obbie]

Uni will know. have fun with pasta machine though.

[fundj&e]

sorry tasty but i have given up one the 1 strand spaghetti, some will happen with the egg.

anyone tried it with the KA  attachment

 

[CraftyMum]

Ok so I finally got around to making pasta using the atlas machine that we got given for free and I have to say it's a lot simpler than I thought although it can be time-consuming but I assume that will change once we get a little more practice in.

Used Uni's eggless pasta dough recipe and it worked out well, even though when I saw it after the first knead I thought that there would be no way it would work.

Hubby cooked a sample and we didn't realise that fresh pasta takes a lot faster to cook so it was overcooked and slimy. So we googled and realised it only takes 1-3 minutes and it rises to the top when ready (how easy is that?!)

Anyway, have some questions:

- What thickenss should we be making the pasta at (we made fettucine and spaghetti)
- The cutters for both the fettucine and spaghetti didn't cut properly so we had two strands stuck together each time and had to separate them - how do I solve this problem?
- what effect does egg have?

Will be trying the egg version in a week or two.

Will also post photos of first attempt. So excited with how it all worked!!

Until now, I have made my pasta mixture by hand but will try in in the tmx today.  We have an electric pasta cutter and I find that when the mixture is too moist it when it doesn't cut properly and the strands stick together. Our fettucini is usually about 7 thickness I think.  I have only ever made the egg and flour mixture.

[knittercook]

Quick question, do you still cook the pasta in the TMX?

[mcmich]

Tasty my spaghetti stuck together too. Uni gave me the tip of dusting the pasta machine rollers with flour before rolling the pasta.
Am going to try again this week.