Pasta is fun

[Richard Chrz]

I just ordered another 11 lbs of semolina, and can for see this turning into 25 lb bags.

150 g semolina
2 eggs

I did not add any salt, this will likely all go into a red sauce I have simmering since 9 am. The sauce and grated cheese will be salty enough.

So, I was already to pull the trigger on the pasta press, and possibly even a few cutters, but I decided against it. I decided that, I want to learn to hand shape various pastas and take a little journey, just to learn a bit, It;s more about asking further questions on flour, and how it can be worked.

I also remembered that I had purchased a book titled, Hand Made Pasta, man just an hour thumbing through some intro, and sneak peaks..

By happenstance I’m currently learning resting times it’s dough after all, lots of rolling can increase the heat is my thought. So to work in batches, and rotate through, each dough should have had a bit of time to relax) with a ka roller, seem to produce better pasta for me, or so I maybe think.. but the book has delicious looking food.

[Draznnl]

What time did you say dinner is?

[Richard Chrz]

Right about the time you get here

[DavidNorcross]

This one is a bucket list for me. Thanks for sharing.

[Richard Chrz]

I’m learning a few other things even in building your first stage, if you would like, I could share those steps on here, they may or may not be important, but I think some of them make you understand a bit more.

I think it could be cool to all learn a bit together,

[DavidNorcross]

Would love that Richard Chrz

[Steve B]

Looking good Richard.
I need to retire so there is more time for things like this. Made spaghetti and ravioli a couple of times using the KA attachment and it’s been the best pasta I’ve ever had.
Keep up your journey.

[Richard Chrz]

No doubt that roller attachment with a bit of oh.. this way. Pasta becomes incredibly accessible, and fast in a not so fast way, that it blends in with any pasta worthy meal happenings.

[Greygoose]

I made bolognese and my wife and her sister made home made pappardelle which was outstanding,,,
I have made potato gnocchi which were little pillows from Heaven,,,soooo good,,,

[Finster]

Ricotta is what we use for making Gnocchi.
They don't look fancy, but man they sure taste better than any store bought we've ever had

[Greygoose]

barelfly I made a brown butter and sage sauce for the gnocchi ,,,,
😋😋😋

[Finster]

Greygoose
Brown butter and garlic for us.
May have to try the sage.

Is there anything that brown butter can't make better? 🤷♂️😋

[RonB]

I have made pasta using 00 flour, eggs, and maybe a little olive oil? I was not impressed enough to repeat the process. Does semolina flour improve the taste significantly?

[Richard Chrz]

Ron I think so, even more so does my wife. When our offerings were boxed she always thought pasta was lame, and on,y partially bought in other flours. Now that I am figuring out this pasta, she is sending me pasta dishes to try.

[RonB]

Thanks Richard. I ordered some semolina flour. I want to make short rib ragu when I have all the ingredients, and I think it deserves top notch pasta.

[captainlee]

I sometimes do 50/50 semolina and AP flour or just semolina. I have found that we like our pasta better by increasing an additional egg. I have noticed that the pasta,with the additional egg also reheats better when boiling it again as leftovers.

[Richard Chrz]

Yeah, I have a lot to learn about the various uses of fat, I’ve played a bit in more white, more yolk for color purposes, and have messed a bit with peanut oil. I’m so new, it’s intimidating.

[captainlee]

I have seen that more white or yolk, I just did three whole eggs and it worked for me. I don't add any oil anymore either.

[Michael_in_TX]

Your handmade pasta just has this wonderful homemade visual texture that I just love.

[J-Melt]

Looks great! I would love your commentary on what you are learning!

[shify]

Awesome and thanks for the ratios. I do a decent amount of fresh pasta but never with semolina, so I’m way overdue and randomly enough just bought a bag of Caputo semolina last week!

[barelfly]

I think you will like the semolina pasta.

[texastweeter]

My favorite pasta is stroazzapreti, but you can't get it at stores that are worth a darn so I have to hand make it, other than that, tagliatelle, or fettuccine I don't make much fresh pasta.

[radiodome21]

I was gifted an Emeril pasta machine a few years ago. It’s not something I would ever buy but it does make good pasta using AP flour. I waited at a small Italian restaurant when I in grad school and the chef showed me to make fresh pasta. It was amazing. Might have to pick up that book you mentioned.

[Smoker_Boy]

I always thought it looked like fun to make pasta.
Also gnocchi, especially since I have half a container of ricotta left over from making no-bake cheesecakes.

[Mark V]

I briefly made pasta before my doc said I should not. Now I make egg noodles once a year for chicken noodle soup. I liked just a bit of salt in my pasta. For flavor and texture: "Cooks take advantage of salt’s tightening effect to create dramatically different textures in noodles, by simply switching up the amount in the dough. "