I’m brand new to making pasta, my most recent attempt was like that, but after I waited 30 minutes and tried to roll it out it just kept coming back and I could never make it thin enough, ended up with too thick pasta and you could taste more dough then anything else in the end result. Any tips to stop that?
@sslugs did you make sure it was kept under 40F for those 30 minutes? If it was, then awesome. The dough not wanting to spread and keep moving back is that the gluten is not relaxed. You can first try sprinkling the counter and dough in flower and roll it slowly while occasionally sprinkling flower. Try to make sure and knead and roll it on a cold counter, and not say the surface of a stove, I learned that helps tremendously. 00 Flower is also the best to buy, as I've heard, but I use all purpose and just sift it beforehand. Maybe play around with how many eggs/egg yolks (depending on how you choose to do your eggs) that you do with each batch. The ratio I used was 3 cups flower and 4 eggs. I learned that I needed more eggs in that batch. 2 cups flower and 3 eggs has been a popular go-to for many people. With enough tries, you'll come out of it with a nice recipe that makes perfect pasta, then write it down and give it to the kids or inlaws as a good family recipe. It's amazing being able to watch kids use those recipes when they get older, I wish my grandmother had written her barbecue chicken recipe down before she passed, it was always fall off the bone amazing.
@sslugs no problem, alternatively, if you had added baking soda and tweaked this recipe some, you can fry up beignets that taste mighty delicious 3 1/2 cups flour 1 egg (room temp) 1 1/4 cup milk (room temp) 2 1/4 tsp baking powder 3 tbs butter (room temp) 1/4 tsp cinnamon 1/3 cup sugar 1 tsp vanilla extract Mix the dry ingredients and wet ingredients separately. So flour and sugar and baking powder, etc in one dish and the milk, butter, vanilla extract in another dish. Then mix together slowly. Keep mixing until you have a ball of dough that looks like this oasta dough but it'll be softer and fluffier. Since it's baking powder and not yeast, once it's in a ball, you can sprinkle flour on it and roll it out. Cut it into small pieces or use a cookie cutter. Fry in a pan in 1-2 inches of vegetable oil at 350F for 2 minutes on each side, and bam! Beignets!
THANK YOUUUU. someone who ACTUALLY made it WITHOUT a Machine. I haven't bloody got the money to buy a machines right now! (Or to even keep buying pasta 😔) so thank you. I've got what I actually need in order to make the pasta, just needed to know how 😊
Will be trying this soon. Maybe even tomorrow, or later today. (just going to bed and its almost 7am :D) gotta go get some parmesan and do carbonara out of this.
recipe if you want here. 1. flour and make a hole 2. add eggs, salt and a tablespoon of oil in the hole of flour. 3.keep on adding flour to the egg,oil and salt from the sides of the flour into it starts to come together. 4.cover the dough and leave for 30 minutes 5.cut the dough to two 6.flat in the dough 7.put flour on the dough and fold it over itself 8.cut the folded dough to your desire choice of pasta 9.cook
I tried this today but I couldn’t get my pasta thin it was about 2cm thick. I wish I spent more time to make it thinner . The taste was still there but I had to add more sauce cause the pasta flavour was stronger than the sauce
We Indians make the chapati.. U know freshly mixed, left to gluten up half an hour and make flat bread without yeast or egg. Just water salt oil and atta. There ends it man.. Middle class Indian freshly made bread, we make it every day literally. Only that we change the side dish and it feels a new diah altogether
Let the dough rest in the cling film, take it out and cut it in half - Put the other half back in cling film whilst you roll and cut so that it doesn’t dry out 👍🏼
anybody know how to make the sause or is it available in supermarkets premade? also whats the name of the sause this guy used i have had it before but forgot the name
The olive oil in the dough is fine but the salt i don't think. Gotta add the salt in the water when cooking the pasta, according to the OG way of doing it. Don't quote me tho.
i think the measurements are>>>>>>>> put 3 fingers together like your going to pick up a pinch of salt but instead put those fingers to your lips kiss em and say Perfetto !
