Is fresh pasta better than boxed?

[MongGrel]

We've got that one covered already:

Generation Kill - Chef Boyardee

https://www.youtube.com/watch?v=1HBh_NtFRFY

Just Kidding.


The wife is half Italian and they still made some from scratch when she was growing uo in NY, but even her mom doesn't bother with it most of the time.

 

[WelshBloke]

Frozen w/ spinach all the way. Spinach freezes well. So it works out well. Making your own ravioli is so ridiculously time consuming for the benefit. Make spanakopita instead. Tastes better anyway.

Stuffed pastas dont take that long to make. I quite enjoy it.

 

[MongGrel]

Stuffed pastas dont take that long to make. I quite enjoy it.

My Italian sister-in-law makes stuffed shells and lasagna from scratch now and then and even has others pay for it when she goes off en mass.

The wife keeps wanting her to start a food truck.

At any rate, I just have a barter system on the side with her and get it that way

 

[effowe]

It's worth it if you have the proper equipment. We use a Kitchenaid stand mixer with the pasta attachment which makes it super easy. The dough itself comes together in 5 or so minutes, let it rest for 30, roll it into sheets, then roll it through the cutter. Best when paired with a fresh simple tomato basil sauce, we prefer Scott Conant's version.

Pictures and method explained here..

http://newyork.seriouseats.com/2009...nant-scarpetta-meatpacking-district-nyce.html

Recipe here..

http://www.seriouseats.com/recipes/...hetti-with-tomato-and-basil-scott-conant.html

 

[Nograts]

Hrmmm...so reading through this I think the consensus is "Yes it's better with certain dishes but often not worth the time".

Also that America's Test Kitchen is superior to Cook's Illustrated, so I'm going to go with that one.

 

[nageov3t]

Also that America's Test Kitchen is superior to Cook's Illustrated, so I'm going to go with that one.

er, they're the same thing... one is a tv show and the other is a magazine, but they're run by the exact same people.

 

[Nograts]

er, they're the same thing... one is a tv show and the other is a magazine, but they're run by the exact same people.

Are they? Hrmmm :hmm:

I guess I could see that since they're written in a similar fashion.

 

[nageov3t]

Are they? Hrmmm :hmm:

I guess I could see that since they're written in a similar fashion.

there's also Cook's Country, which is also by the same people but targets a different demographic (tends to be more "weekday night dinner"-friendly recipes)

 

[Nograts]

there's also Cook's Country, which is also by the same people but targets a different demographic (tends to be more "weekday night dinner"-friendly recipes)

Oooh good call, and that's the type of dinner recipes I'm looking for!

 

[Regs]

Fresh pasta. You get that meaty chew doughy goodness

 

[Denly]

This thread get me to made my first pasta and I fail miserably. lol

I don't have a roller or pasta machine so I use a whiskey bottle to roll, it end up being way to thick to eat.

How thin it suppose to be?

 

[Nograts]

This thread get me to made my first pasta and I fail miserably. lol

D:

What do you think you did wrong? I am going to try this tomorrow with some fettuccini alfredo...

 

[zinfamous]

What NS1 posted.

 

[WelshBloke]

How thin it suppose to be?

So you can read a newspaper through it.

 

[Fritzo]

You don't have to put egg in fresh pasta.

Chinese noodles for example often do not contain eggs, and there are lots of recipes for no-egg fresh Italian pasta.


We don't make our own pasta but yeah, if you want to without having to knead it, a bread machine works.

Making fresh pasta is a heluvalot easier than canning your own pasta sauce though. But like I said, I just buy it.

OK, TRADITIONAL pasta is egg and flour. 1 egg per 1 cup of flour.

 

[Fritzo]

D:

What do you think you did wrong? I am going to try this tomorrow with some fettuccini alfredo...

1 egg per cup of flour, then kneed the dough over a floured board. Add water/flour as needed to make the dough non-sticky and form it into a loaf. Wrap in plastic and refrigerate for 30 minutes. Cut a chilled loaf in half, the half again....continue until you have 8 pieces. Take once piece and cover the others with a damp cloth.

The secret is work quickly with your pasta machine. You have to work with the dough before it dries out. Start at setting 1 and roll your pasta through. Fold the edges to make a rectangle and run it through again. Go to setting 2, then 3, 4, etc. I like to stop at 6 for fettuccine, and 7 for spaghetti. If you notice any sticking dust with more flour. For best results hang your finished pasta. I hang mine on a coat hanger

 

[KMc]

D:

What do you think you did wrong? I am going to try this tomorrow with some fettuccini alfredo...

Moisture content is the key, and it will vary based on the humidity in your kitchen. I usually use 2 cups of flour and 3 eggs, some salt, and just a little olive oil. Typically this comes out perfect with no need to add any water, but in the winter when humidity is very low, I have to add a little.

When you begin to roll it, if the dough is breaking or falling apart, it is too dry. If it is smooth but holes are tearing in it, it is too wet. After a few times making it, you will get the feel for it.

 

[Denly]

D:

What do you think you did wrong? I am going to try this tomorrow with some fettuccini alfredo...

I don't know, this is what I did.

2cup, 3eggs and salt
mix it by hand - a lot harder than I thought
don't have a roller so I use a bottle, roll it to about 2mm that's about the best I can do
Lady running late so it sit there for couple hrs
Result is tough, bland and thick cooked dough.

 

[Fritzo]

I don't know, this is what I did.

2cup, 3eggs and salt
mix it by hand - a lot harder than I thought
don't have a roller so I use a bottle, roll it to about 2mm that's about the best I can do
Lady running late so it sit there for couple hrs
Result is tough, bland and thick cooked dough.

Might have let it sit too long and it dried out.

 

[Denly]

Might have let it sit too long and it dried out.

Is the dough suppose to very stiff? My arm tried after I finish with the dough.

 

[Fritzo]

Is the dough suppose to very stiff? My arm tried after I finish with the dough.

Yes, it's supposed to be stiff. Try making smaller batches. I do 4 cups flour + 4 eggs at a time.

 

[effowe]

The ratio is 3:2 flour to egg, so I weigh the eggs (1 per person) and multiply by 1.5 that to get the proper flour weight. 00 flour (ultra fine) is preferred.

 

[Denly]

The ratio is 3:2 flour to egg, so I weigh the eggs (1 per person) and multiply by 1.5 that to get the proper flour weight. 00 flour (ultra fine) is preferred.

I went 2cup flour 3eggs already very stiff, by your ratio it is going to be like a rock?

I read some add olive oil, good idea?

 

[Fritzo]

I went 2cup flour 3eggs already very stiff, by your ratio it is going to be like a rock?

I read some add olive oil, good idea?

It's not an exact science. Feel free to experiment.

 

[ponyo]

If you want to make it easy, Philips has a $300 appliance for making homemade pasta:

http://www.amazon.com/Philips-HR2357-05-Pasta-Maker/dp/B00REJMIJ6

Dump in flour & water and fresh pasta magically comes out - it both mixes & extrudes it for you. Walmart has 25-pound bags of flour for just shy of $13. If you eat a lot of pasta & want it fresh, it's the best way to go. Philips also sells additional discs for different pasta designs, so you have a lot of options for stuff like penne, spaghetti, lasagna, etc. Plus you can mix in stuff like spinach for different flavors. Pricey, but this is the best device on the market for making homemade pasta easily.

Kaido, did you ever buy this machine or know anyone who has one? My wife wants a pasta machine to make fresh soba noodles at home along with other fresh noodles. I'm thinking this machine fits the bill although it seems the ramen and udon discs are only available in Asia and Philips won't sell it here for some unknown reason.