homemade pasta

[jas]

Does anyone here make thier own pasta? I have been thinking about learning how to do it. Is it cost effective and better tasteing? Most of the time I buy pasta bogo and it comes out to 50-60cents a box. Just wondering it is worth it.

TIA

[Debbie-cat]

I make my own noodles. My family doesn't like store bought anymore. It is very simple...just flour, egg, and salt. I never figured out how much it cost to make my own but the ingredients are quite cheap so I am sure it saves money. For me the reason is because it is better tasting and being self-sufficient.

[Contrary Housewife]

I make ravioli from time to time, mostly because all I can find in stores is either cheese, or "meat" and I'd rather have things like spinach or lobster in mine. The recipe for the dough is simple, filling them is not hard, but it is a time consuming process. It can take a couple hours for the whole process.

Fresh pasta is softer than dried when it cooks, there's a textural difference. It's not worth the effort for me to make my own noodles.

[melisandescott]

I only do it for special occasions, or if I'm in the mood for homemade pasta. I typically just make ravioli, as I'm lactose intolerant and can't buy ravioli from the stores. Haven't tried noodles, but I will be soon.

[jas]

I make my own noodles. My family doesn't like store bought anymore. It is very simple...just flour, egg, and salt. I never figured out how much it cost to make my own but the ingredients are quite cheap so I am sure it saves money. For me the reason is because it is better tasting and being self-sufficient.

What is your recipe and do you use one of those pasta machines?

I like the idea of making them and being self sufficient.

[jas]

I make ravioli from time to time, mostly because all I can find in stores is either cheese, or "meat" and I'd rather have things like spinach or lobster in mine. The recipe for the dough is simple, filling them is not hard, but it is a time consuming process. It can take a couple hours for the whole process.

Fresh pasta is softer than dried when it cooks, there's a textural difference. It's not worth the effort for me to make my own noodles.

Sounds great having the choice of fillings. what is your recipe? I have the time, at least I think I do to make it from scratch. I make my own bread and dehydrate food too. I just want to be able to make things by hand and maybe save a little money in the process.
Thanks

[jas]

I only do it for special occasions, or if I'm in the mood for homemade pasta. I typically just make ravioli, as I'm lactose intolerant and can't buy ravioli from the stores. Haven't tried noodles, but I will be soon.

Thanks! I do like the fresh pasta from the store, that is the closest I get to homemade. I do like the fact that you can control the ingredients when you make your own. Do you have a special recipe you use? What about a pasta machine?
Thanks.

[2ndGenGranola]

Thanks! I do like the fresh pasta from the store, that is the closest I get to homemade. I do like the fact that you can control the ingredients when you make your own. Do you have a special recipe you use? What about a pasta machine?
Thanks.

I just use the basic flour/egg/salt mix. I had an electric pasta machine. It lasted maybe 2 runs then broke. I now have a hand crank one. I love it. It is actually easier than the electric.

I make it mostly in the winter for chicken soups, spaghetti, lasagna, noodles and cheese, and such. IMO for things like macaroni salad and dishes like that it is better with the storebought.

[Contrary Housewife]

I have used various recipes over the years, I don't stick to any single one. They are all very similar. This one from Alton Brown worked well: http://www.foodnetwork.com/recipes/a...ipe/index.html You have to scroll down to get to the pasta recipe. I have not tried the filling.

I have one of those hand crank pasta rollers to make the sheets with.

I don't use a specific filling recipe, just whatever I have. Ravioli are great for using up leftovers (like the meatloaf mentioned in that one) The thing is to not have your filling be too wet. You want it on the dry side.

Once you have them filled you can freeze them uncooked. I lay them out on a cookie sheet and then bag them when they are solid.

I have been wanting to try this one: http://www.foodnetwork.com/recipes/j...ipe/index.html

[mauimagic]

Mahalo for the recipes - sounds like something to try this summer!!

[mamamia]

Well, I don't have a pasta machine, but I am thinking of getting the attachment for my Kitchen Aid mixer. Just have plans for spending money on other things right now.

But did you know there are lots of different pastas you can make w/o one? Here's a recipe for making home-made manicotti shells. So, so simple, and you'll never be able to eat store bought again

I usually double this recipe. If not, only use half the amt. of cheese mixture. It does however freeze nicely So might as well go all the way

For the pasta shells>

4 Eggs
1 and a half cups of flour
1 and a half cups of water
3/4 teaspoon of salt
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For the cheese mixture> Mix about 30 minutes ahead. Let stand at room temp.

2- 32oz containers of Ricotta

2- 16oz whole milk mozzerella (make sure you don't get Low Moisture style. It doesn't melt nicely like whole. Also set aside a generous handful of the mozz. if you want to add as the final topping)
About 1/2 to 3/4 cup grated parmesan or romano (optional), but nicer

3 beaten eggs

S&P to taste

about 2 heaping tbsp dried parsley

Mix all ingredients together (you might need another beaten egg)
You can also add some well squeezed spinach
----------------------------

To begin the pasta>
Take your eggs, flour, water and salt and mix until blended. The blend is very watery, don't worry, you want it this way!

Lightly oil a small frying pan and then heat the pan for about a minute over medium high heat. Spoon in the batter or use a dry measuring cup to pour the batter into the middle of the pan.

Quickly and carefully tilt the pan in a circular motion until the batter forms a round, thin layer in the pan. (Similar to a crepe).

Cook about 1 to 2 minutes until the shell surface appears dry.

Carefully turn the manicotti shell over using a spatula and cook for an additional 20-30 seconds.

Stack cooked shells on a plate between waxed paper for later use

Spoon enough of your sauce in bottom of baking pan to cover, not drown
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Now it's time to assemble the Manicotti.

Take one of your shells and add cheese in the center.
Spoon in and spread downward a generous helping of the ricotta cheese mixture
Now fold like a burrito and place in baking pan, seam side down.
Repeat steps until your pan is full of manicotti shells filled with cheese mix.

Pour your prepared sauce sauce over the shells.
Top with more grated mozzerella (if desired). Cover with foil. Put into pre-heated oven for 35 minutes at 350 degrees
Uncover pan, Turn off oven, leave ajar, and let stand about 10 minutes or so to "rest".


Some people enjoy adding browned hamburger or bulk italian sausage in the mixture. Personally, I think it takes away from the dish. I serve my meats on the side. I do like to add well squeezed spinach to it though.

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My hubby could live on this pasta>>>


CAVATELLI:

4 c. sifted flour
1 lb. Ricotta
1 tsp. salt
1 egg
1/4 c. milk

Mix all together, knead well; roll thin like the width of your pointer finger.
Cut in 1 1/2 inch pieces, and press an indentation with butter knife, lengthwise. Boil in salted water, till done. (check after about 6 minutes. should be tender, not mushy) drain. Serve with your prepared sauce. Nice with butter and crushed garlic too. Add parsley flakes and grated parmesan. YUM!!


Now turn on a little Sinatra music, pour a glass of wine or two, and enjoy

Buon Appetitto!

Theresa

[Grainlady]

It's certainly a LOT easier to purchase pasta (LOL), and it keeps so well, but I'd have to compare the difference between commercial pasta and fresh pasta being similar to the difference between commercial store-bought bread and homemade. It's just soooooooo good.

We're not big pasta eaters, it's more of a special treat, but I do make large batches of egg noodles and dehydrate them. I place them in canning jars for long storage, vacuum-seal them shut with a FoodSaver jar attachment so I don't have to make them very often.

The worst of making pasta is cleaning the pasta machine. If you happen to have a hubby who likes to take things apart, he may enjoy the job....

http://www.polymerclaycentral.com/poleigh/pasta.html

OR

http://www.sculpey.com/Projects/proj...taMachines.htm

I'm with those who like to control the ingredients as a reason for making your own. I use a high-protein variety of wheat, durum wheat, and mill it into flour for whole wheat pasta. Regular whole wheat flour from the store is the wrong type of flour to use because of the type of protein in it. Durum wheat is the variety of wheat semolina is made from. I can also mill durum wheat in my Nutrimill on the coarse setting and get a gind similar to semolina. I also like to use spelt (an ancient form of wheat) for noodles and pasta.

Making your own noodles and pasta also goes hand-in-glove with being self-sufficient. Even if you don't make pasta or noodles often, it's a good thing to learn.

[jas]

It's certainly a LOT easier to purchase pasta (LOL), and it keeps so well, but I'd have to compare the difference between commercial pasta and fresh pasta being similar to the difference between commercial store-bought bread and homemade. It's just soooooooo good.

We're not big pasta eaters, it's more of a special treat, but I do make large batches of egg noodles and dehydrate them. I place them in canning jars for long storage, vacuum-seal them shut with a FoodSaver jar attachment so I don't have to make them very often.

The worst of making pasta is cleaning the pasta machine. If you happen to have a hubby who likes to take things apart, he may enjoy the job....

http://www.polymerclaycentral.com/poleigh/pasta.html

OR

http://www.sculpey.com/Projects/proj...taMachines.htm

I'm with those who like to control the ingredients as a reason for making your own. I use a high-protein variety of wheat, durum wheat, and mill it into flour for whole wheat pasta. Regular whole wheat flour from the store is the wrong type of flour to use because of the type of protein in it. Durum wheat is the variety of wheat semolina is made from. I can also mill durum wheat in my Nutrimill on the coarse setting and get a gind similar to semolina. I also like to use spelt (an ancient form of wheat) for noodles and pasta.

Making your own noodles and pasta also goes hand-in-glove with being self-sufficient. Even if you don't make pasta or noodles often, it's a good thing to learn.

Grainlady, I have soft white wheat that I use for bread. Just starting out what kind of store bought flour should I use? Can it be all purpose, or bread flour (store bought) to see if I really will do this.

[Grainlady]

Grainlady, I have soft white wheat that I use for bread. Just starting out what kind of store bought flour should I use? Can it be all purpose, or bread flour (store bought) to see if I really will do this.

Do you mean for making bread or making pasta? I'll give you answers to both.... Here's where being a grain-nerd gets interesting.

For pasta and noodles most people use bleached/unbleached all-purpose, because that's the #1 type of flour in most households, and/or semolina flour.

All-purpose flour is milled from the endosperm of a mixture of hard and soft wheat varieties (NOT durum wheat) so it works for "ALL" purposes - so-to-speak. All-purpose flour has enough strength from hard wheat to make a descent loaf of bread, and enough soft wheat to make a fairly descent cake - it's not the OPTIMAL flour choice for ANYTHING....

Semolina flour is a coarse grind of flour milled from the endosperm of durum wheat - the germ and bran are removed. The preferred variety of wheat for making pasta is durum wheat, and you'll find that in the ingredients list of most white flour and wholegrain pasta products.

I wouldn't suggest using bread flour for making pasta or noodles, although I'm sure it's possible - just not the flour of choice.

Personally, I don't make white flour ANYTHING so I mill my own flour from wholegrain durum wheat for noodles, and mill a coarse grind (similar to fine cornmeal) of durum for pasta. I also use Kamut for a wholegrain pasta. Kamut is the ancient form of durum wheat. I like Spelt for noodles, for something different...

In the big scheme of things, it's flour for noodles and simolina for pasta, as your best choices.

When you mix flour/eggs/salt/water you'll get dough that will make pasta OR noodles with nearly ANY kind of flour. What you compromise is the strength of the pasta/noodles by using all-purpose flour instead of a flour made from durum wheat.

The group of proteins in all varieties of wheat are gliadins and glutenins - what we generally refer to as "gluten". There are more gliadins in durum wheat - which gives pasta it's strength, and it easier to extrude and work with than the more "elastic" glutenins. While other varieties of wheat have more glutenins - which help get a nice high-rising loaf of bread.

Soft wheat (red or white versions) is generally used for making pastry, cakes, quick breads, cookies, biscuits - baked goods where you don't want or need a lot of gluten development. Soft wheat will have a protein level 10 or below, while high-protein wheat used for yeast breads has a protein level somewhere between 11-17%. The Hard White Winter Wheat I'm using has a 13.3% protein, and is excellent for yeast breads.

If you find you are NOT getting a nice loft to your loaves using your soft white wheat, you can add Vital Wheat Gluten to increase the gluten level. But be careful, too much additional vital wheat gluten will make the bread tough. The higher the protein of flour, the longer it takes to develop the gluten in the dough properly.

[jas]

If you find you are NOT getting a nice loft to your loaves using your soft white wheat, you can add Vital Wheat Gluten to increase the gluten level. But be careful, too much additional vital wheat gluten will make the bread tough. The higher the protein of flour, the longer it takes to develop the gluten in the dough properly.

I have been using Vital wheat gluten in the recipe I have and it is working out very well. I need to buy more wheat for my food storage and will start to buy some Hard White Winter Wheat. I had the bread flour for my first attempts at bread making. Before I bought wheat and milled it myself.

I guess the whole purpose is to get away from the store bought processed stuff in the first place.

I am still getting the hang of all this and your tips and information is great!!