Fresh Pasta Benchmark?

[TheCountofQ]

About a year ago, I bought a pasta rolling machine, and have made it a number of times now (weird year, work & traveling, and not much cooking this year overall).

There are many recipes out there for pasta. Extra yokes, varying amount of eggs, flour types, etc.

Now I like the process of making this, and the fact that it adds a little something to my pasta dishes. However I don't really know what I am supposed to be shooting for.

Is fresh supposed to be lighter? Heavier? Less toothsome?

The only comment I've ever had, was that it was "heavy". I took that to mean "filling".

So what is one to shoot for when making this, and how do the varying recipes affect the outcomes (in general).

[Potkettleblack]

Personal preference is really all one can shoot for.

A heavy noodle might work better for something like a stroganoff. A lighter one for an aglio e olio treatment.

[TheCountofQ]

Had to google "aglio e olio". Oh yes!!

[Craigar]

The good old hot naked sauce at our local spaghetti joint.

[TheCountofQ]

Ya, I can see that.

Any advice on what changes make for lighter or heavier pasta. I can see where final thickness can have a large say in the matter.

[Craigar]

We are going to break in the wifey's new pasta machine this evening so it will be interesting to see if the pasta turns out like we anticipate.

[Edward Hafer]

Buy the book "Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto" and all of your questions will be answered. I don't have it in front of me at the moment, but it has a good explanation of how fat, protein, and water content affect the final product, as well as a very good discussion of how flour quality makes a big difference.

[EdF]

Sounds like it's definitive - will have to look for it! Marcella Hazan's "Essentials of Classic Italian Cooking" has a good section on making pasta (and lots of other great info), but probably isn't going to be as comprehensive for pasta as the one you're recommending.

[mgaretz]

I second @EdF's recommendation for the Hazan book. That's how I make my pasta. See downthread for the recipe. Simple and it works.

[Potkettleblack]

One of Kenji, Kenji, Kenji's mates took a look at it.

http://www.seriouseats.com/2015/01/best-easy-all-purpose-fresh-pasta-dough-recipe-instructions.html

She explores a lot of variables. Might be a good base recipe to start from, and see how you like it, or what you don't like about it.

[mgaretz]

My easy recipe for homemade pasta dough. You will need a Kitchenaid Mixer and some durum and AP flours. Find an Indian grocery and get a bag of Golden Temple 100% Whole Wheat Durum Atta flour. (You want the 100% version, not the regular atta flour.) This is actually made by Pillsbury in Canada. Way cheaper than buying durum at the regular grocery from Bob's Red Mill.

50 grams of durum flour
50 grams of AP flour
1 extra large egg
pinch of salt

Put the dry ingredients in the mixer bowl and using the standard paddle (not the dough hook), stir on low to combine the flours for a few minutes. Stop and add the egg. Turn the mixer back on low and run until the dough comes together in largish clumps and there are no tiny clumps at the bottom. If that doesn't happen after a few minutes, you may need to add a bit of water - start with 1/2 tsp, let it run and see what happens, then add more if necessary. It won't take much. This is a very dry dough.

Dump the dough onto your cutting board (no need to flour the board) and work it together into a ball then roll into a log about 1" thick. There no need to knead it. Cut into four semi-equal pieces.

Flatten each piece out into a disk and feed through your pasta rollers on the 1 (widest) setting. Fold in half lengthwise and re-feed through. As you do this the dough will get wider and shorter. When it's just about as wide as your rollers, switch to #2 and run through once. Switch to #3 and run through once, then #4 etc. until you get to your desired thickness. (There's no need to run through more than once for #2 and up - it doesn't do anything.) Hang on a pasta rack. Repeat for the other 3 pieces then switch to your cutting rollers and cut.

This pasta is dry enough that you don't need any extra flour when rolling or cutting.

Takes 3-4 minutes to cook to al dente.

[mgaretz]

Technically, semolina is the name for part of the wheat berry, not a type of wheat. Typically semolina flour is made from durum wheat.

[TheCountofQ]

Gotcha!!!

[Willy]

TheCountofQ I've seen semolina in Middle Eastern grocery stores a lot. No idea as to "quality".

[Willy]

My son, who is a pretty darned good cook-approaching "chefiness"--assures me that the two times he's had whatever "good" pasta is, it was sublime. I know one time was in a Batali place, can't remember the other. Anyway, he said he finally understood why people might rave about pasta. Alas, it ain't never happened for me. To me, pasta is a vehicle for sauce and cheese, kinda like escargots are a way of conveying garlic butter to my mouth.

[TheCountofQ]

How about sharing that recipe <devilish grin>?

[Willy]

@TheCountofQ: I got your message about sharing the lasagna recipe; I don't think EdF did.

[TheCountofQ]

Ah. Yes. I missed that his was a reply to your post, and he probably wasn't notified. Thanks!

[emil.glatz]

I keep it simple. 4 eggs, 5 cups of flour. Get dirty with your hands! The ratio isn't too touchy, just make sure you have rock hard balls of dough. It makes a "heavy" noodle that is really hard to roll (I use a pint glass, and wish I had a roller), and takes a long time to cook. After mixing, I separate into 4-5 balls and let them sit for a while 15 minutes or so, while the water boils.

Like Willy I'll use a ton of butter with Parmesian or maybe Asiago for a sauce. Add other bits: grilled chicken, mushrooms? Oh wow. It's a heart attack in a bowl.

Or go red, green, or some other color sauce. Great noodle but you'll know you're eating a noodle. I suppose with a roller and a good way to slice you could make dainty noodles with it.

Random thoughts:
- I use Wheat Montana Flour because... I live in Montana. Usually a mix of white (all purpose) and whole.
- Kids love to make Pasta: such a messy process!
- Fresh eggs! I don't notice a quality difference in the noodle, but the color is nice with those dark farm fresh yolks.
-

[TheCountofQ]

I like the color a fresh egg imparts also.

[TheCountofQ]

So I picked up "mastering pasta", for reading on my flight, but got a little bit of an early start reading it this morning.

This is going to be an excellent read and resource!!!!

On the seventh page, I finally gained some understanding as to why a past Italian roommate of mine got so upset when I combined blackened chicken and mushrooms with fettuccine Alfredo. Haha. He called it sacrilege, and wouldn't even taste it. Got mad even! Not that he was right, as it is a wonderful dish, but at least I can see where he was coming from.

Thanks for the recommendion, Edward Hafer !!!

[Willy]

Let us know how the journey progresses.

[HouseHomey]

I'm curious. How did your pasta making go for you. Any better? Also keep in mind that the great places for hand made pasta usually use a quality flour like "Doppio Zero" and often it's imported and or pricey but well worth the "grade." I am partial to ravioli and my wife to lobster. It's a natural match. I love an "egg" pasta.

[TheCountofQ]

I'm loving it. Working long hours, with a long drive to and from, so all my cooking is suffering at the moment. Haven't cooked anything in a while, being out of the house before dawn, and back at dusk.