Pasta Recipe

[MadTripper]

Does anyone have a good pasta recipe with instructions? I have a few but I thought perhaps someone else had something slightly different.

Tripper

[bookwormom]

different than what? do you want to make green or orange pasta with spinach or carrots added? Or just plain egg noodles or maybe Spätzle? do you have one of those gizmos to cut pasta with or do you have to use a knife for cutting?
I just play it by ear. flour, salt, egg and water, also a little bit of vinegar, it is supposed to make it more elastic.
I do not like the colorful pasta, so have never tried making it. Flour makes a difference. the best flour for it is not smooth like regular flour but has a certain grip to it. I have no idea what they call it here. We buy at the Amish store, unbleached Seal of Minnesota.

[MadTripper]

I do have a pasta maker with several attachments. My first attempt was ravioli...what a mistake that was!

I would be interested in some spinach noodles. I realize I could simply google recipes however thought perhaps someone in the forums here had their own versions.

Tripper

[MadTripper]

I ended up making about 4 dozen Varenyky last night and a batch of angel hair this morning. We used some of the angel hair for dinner and it turned out delicious.

One thing, when I dried the pasta, I hung it on a spare shower rod in the kitchen. This pasta ended up very brittle and moving it into storage was quite a pain without breaking. Anyone have some ideas on how to streamline this? I'll use the broken pieces for chix noodle soup or something anyways but would like to have my longer noodles as complete as possible.

Thanks,

Tripper

[bookwormom]

kind of shape them into a nest form and dry. when you cook them they will straighten out. I like to use them fresh, without drying.

[MadTripper]

I'm trying to get a system for making pasta and storing it so I don't have to make it weekly. So, I initially thought I'd make it every 3 months or so. I really don't want to add it to my freezer storage as it is limited and of course a concern if we lose power.

I talked with some friends and apparently you can make pasta with semolina and olive oil which dries well and there is less concern about bacteria because of the lack of eggs. I believe that as long as I dry the pasta even using eggs, it should remain fine. One suggestion is to store the pasta in a bowl with no lid to prevent moisture buildup. I stored mine in a large, 13x9x3 tupperware with a piece of paper towel in the bottom. I dried it for 12 or so hours and then allowed it to dry for an additional day without the lid on. I would like to make nests but I was wondering about ensuring the moisture is down to a safe level. Perhaps I could place them in my oven on low for a duration to be safe.

Thanks for the input and I'll post if I figure something out. BTW, we ate more of the pasta I had made Saturday morning for dinner tonight and I am still amazed at the quality and flavor over store purchased pastas. If you haven't tried it, you don't realize what your missing.

Tripper

[MadTripper]

I was talking to a friend at work about making pasta and she mentioned that she had an electric unit she wasn't using. Today, she put it in my car and I just had to use it when I got home.
The unit is an Osrow X1000. It sounds like a bad science fiction film but to my surprise, it was built quite well. I used one of the recipes that came with it and made some angel hair. I'm not sure I like it as well but it sure was quicker and easier. There is something about kneading dough with your hands that was just missing. I did like the extruder process and of course, not having to roll and re-roll and re-roll was nice.

Tripper

[Poisian]

different than what? do you want to make green or orange pasta with spinach or carrots added? Or just plain egg noodles or maybe Spätzle? do you have one of those gizmos to cut pasta with or do you have to use a knife for cutting?
I just play it by ear. flour, salt, egg and water, also a little bit of vinegar, it is supposed to make it more elastic.
I do not like the colorful pasta, so have never tried making it. Flour makes a difference. the best flour for it is not smooth like regular flour but has a certain grip to it. I have no idea what they call it here. We buy at the Amish store, unbleached Seal of Minnesota.

That flour of your sounds like good stuff. Would you ship me some? Contact me if you are willing.