? For Pasta Makers Out There

nduetime · #1 05/01/12, 05:13 PM

Anybody make their own pasta? I finally pulled my pasta maker out and want to make my own. We have an overabundance of eggs and this would be a good use for them. Does anyone have any tried and true recipes and tips for me? I would appreciate any info you can give me. Thanks!

nduetime · #2 05/01/12, 07:30 PM

really? I am surprised, I thought for sure someone would be making their own pasta. Well, I guess I will try out the recipe that came with the machine and see how that goes. I will check back again tomorrow. Happy cooking!

katydidagain · #3 05/01/12, 10:00 PM

It's been a while since I made pasta. I think (don't quote me) that I used up to 2 eggs with 1lb of flour. Added a bit of oil and some water to make it soft enough to go through my pasta maker. Eggs aren't necessary but don't, IME, do much more than add liquid to the dough--you boil it rather than bake like cookies. Last time I made dough, I just eyeballed it and it worked. Pasta is pretty forgiving.

BTW, I started out with a recipe that came with my "machine"; it worked and then I just didn't worry that much. Do post your results!

nduetime · #4 05/01/12, 10:15 PM

Thanks! i will try that. BTW: We call my little sis Katiedidit, always have. lol!

campfiregirl · #5 05/03/12, 09:20 AM

I use the egg noodle recipe from the Betty Crocker cookbook! Having a Kitchen Aid with a dough hook and a pasta roller/cutter sure makes quick work of it! Don't be shy on the flour when working the dough through the roller & cutter.

MDKatie · #6 05/03/12, 09:54 AM

I make semolina pasta. It's 2 c flour, 2 c semolina, 6 eggs, pinch of salt, and 2 Tbsp olive oil. Combine the flours and salt and mix well, then form a well in the center. Put the eggs in, then mix the eggs and slowly incorporate the flours. You'll want to knead it a bit to make sure it's all combined, then cover and let it rest for 30 mins. Then make pasta!

It's easy and SSOOOO good. I usually half the recipe because it makes a LOT of pasta!

CJ · #7 05/05/12, 11:51 AM

I make all of our pasta. 99% of the time, plain egg pasta, it's our favorite.

3 large eggs, 1/4 teaspoon olive oil, 2 cups all purpose King Arthur flour. Whiz it up in the food processor, ball it up and wrap in plastic wrap in the fridge for an hour or so, and roll it out. Fabulous stuff! In fact we're making pasta today

lathermaker · #8 05/13/12, 08:37 PM

Like CJ I use my food processor to make the dough. It takes very little time to whip it up that way.

Don't be shy using flour in between running it through the rollers.

TJN66 · #9 05/13/12, 08:39 PM

OH thank you for the recipes. I have the pasta attachment for my ka but have not used it yet..been too worried about messing it up =]

Raeven · #10 05/13/12, 09:41 PM

I'm another semolina flour advocate. I make a lot of my own pasta, have made it with several different recipes, and I much prefer the semolina texture. Same recipe as Katie's -- it's excellent!

madness · #11 05/14/12, 11:11 AM

Here's a post I did for another forum about the pasta dough recipe I've come to use:

I've been trying to find the perfect recipe for pasta dough. I've currently settled on one from the Time Life Foods of the World - The Cooking of Italy book, though I had to tweak it. I've found that your flour and your humidity really affect the texture, so you are not likely to find a recipe that doesn't need some modification.

Pasta con Uova makes 3/4 pound

1 1/2 cups all purpose flour
1 egg
1 egg white
1 tbsp olive oil
1 tsp salt
A few drops of water if needed

I've had to use 2 whole eggs and the "few" drops of water is 2 tsp.

Put the flour in a bowl or on a pastry board and form a mound with a well in the center. Add the eggs, oil and salt (and I add the water).

Using a fork, slowly incorporate the flour into the liquids until you have a somewhat cohesive lump. The recipe says to sprinkle water around the bowl to wet any extra flour that may be there but I've already added mine. Flour your surface and begin to knead the dough by hand for about 10 minutes until it is smooth and elastic.

Cover (I use the bowl I mix in) and let rest for 20 minutes. Then prepare anyway you want - roll through a machine or roll by hand.