Homemade pasta

[sylvar]

I used some gift money to get a set of KitchenAid stand-mixer accessories: a pasta roller, a fettuccine cutter, and a spaghetti cutter. The water is boiling now.

I made fettuccine already, but it gummed up while the water was boiling. So I've rolled it out again into WELL-FLOURED sheets and will cut it when the water is ready to receive it as quickly as I can feed it through the rollers.

Maybe I should be looking for a pasta-drying rack... or just try the clothes-drying rack I already have!

Comments

[karenkay.livejournal.com]

If your kitchen chairs have straight backs, they work well.

[sylvar.livejournal.com]

Thanks! They don't. :)

[karenkay.livejournal.com]

Then I think the clothes-drying rack!

[discogravy.livejournal.com]

two plates, the appropriate distance apart, in a dish drying rack.

[srmm.livejournal.com]

This sounds to me like you haven't quite got the dough right. Resting it before you roll it out helps tremendously. Then you make the overall dough a bit drier, and it rolls out better, you need less dusting flour and it sticks together less after it's rolled out.

We always only make what we're going to eat, so I don't have experience with drying. Classically, a broom pole laid between two chairs is the preferred method. You clothes-drying rack may need the pasta to go over two rack thingys to give you good separation.

[sylvar.livejournal.com]

Yeah, I added an extra egg because the dough had too much flour to begin with. Then I added more water. But I did rest the dough for half an hour, which made the surface kinda scaly until I put it through the rollers a few times.

[srmm.livejournal.com]

Rest it wrapped tightly in cling film to take care of scaliness. When you get the feel for the dough, you'll know how much flour to use for however big your egg(s) are and you won't need water.

[vartan.livejournal.com]

homemade pasta is indeed delicious, I made some ravioli about a month ago and everyone thought it was the best thing ever. for stuff like fettuccine though I usually just lightly flour it and kind of arrange the in little...like...bundles, nests, something like that? they fix themselves in the water if they stick a little, but they usually don't if you flour them. I've had the pasta kinda get too dried out, which is inbetween store-dried and totally fresh, and it's kinda bleh and brittle and seems to bloat up in the water more while it stays too firm in parts.

[vixi.livejournal.com]

ironing board == second table to dry stuffs on!

[hapgood.livejournal.com]

JEALOUS! That's the set of attachments I'm keeping my eye on, waiting for a super deal on them. It has yet to happen when I actually have the money to get them. sigh

[tealfroglette.livejournal.com]

toad seyz: don't forget to put on the chef outfit and say bork bork bork a lot. :)