Bought me a pasta maker...

[Tail End Charlie]

We haven't got a waitrose within 20 miles.

Reason for a bike ride!! I've been known to cycle further to get stoneground flour from a proper water mill. Gives motivation when there is a point to the ride.

My wife bought me a cooking course and I'll use it on the pasta making one that is offered, so I'll watch this thread with interest.

 

[srw]

We haven't got a waitrose within 20 miles.

#middleclassproblems

OK then, taking it seriously, fresh every time. If you are going to dry it, you might as well buy dried. That aside, don't hang spaghetti where the cat can play with it.

My understanding is (@rvw is the pasta maker in our household) that you need to dry it slightly to avoid it sticking together in the pan. A couple of hours in a warm kitchen makes it dry to the touch but still very pliable.

 

[Markymark]

The humanity

Bono should do a charity concert to raise awareness.

 

[srw]

Yes, which is when the cat starts trying to play with the spaghetti, but not making batches and storing them

You need to deal with the cat. It's presumably a very muscular meat, which means that long, slow cooking is called for.








(ducks)

 

[SD1]

Haven't got a waitrose with in...29 miles and Google maps says it will take me 3 hours and 2 mins to cycle there. Rubbish I can do it 2hours 58 mins...roughly.
PS Like there is a big difference between dry and fresh.
@Markymark you are pretentious get!!

 

[broadway]

Have a read of http://www.thekitchn.com/dry-pasta-vs-fresh-pasta-whats-47888.

I rather agree with the conclusions after using one at Christmas, I would only bother if I was making something like filled pasta or maybe a delicate sauce. For most other things I would use dried.

There wasn;t any left over, but this chap recommends freezing rather than drying http://www.culinate.com/columns/ask_hank/drying_homemade_pasta

 

[PK99]

#middleclassproblems

My understanding is (@rvw is the pasta maker in our household) that you need to dry it slightly to avoid it sticking together in the pan. A couple of hours in a warm kitchen makes it dry to the touch but still very pliable.

Not so. Dust with semolina flour to pass though the machine and it is 'no stick' as soon as it is rolled.

Start the pasta, rest dough in fridge for 15 min after kneading. Harvest basil from the garden, whizz up fresh pesto.

Roll pasta. Cut sheets into handkerchiefs, drop into boiling water for 1 to 2 minutes.

Drain and server with pesto.

30 min start to finish.

 

[Markymark]

[QUOTE 4096963, member: 259"]Is it an electric one that spits pasta out or one of the old skool roller things that you turn by hand?[/QUOTE]
Manual. Imperia.

 

[threebikesmcginty]

Bono should do a charity concert to raise awareness.

"every time I clap my hands someone finds it's a bit tricky to make it to the nearest Waitrose"

 

[Fnaar]

This is one of those things I know that I will never do
But good luck with it

 

[Speicher]

"every time I clap my hands someone finds it's a bit tricky to make it to the nearest Waitrose"

"Stop clapping your hands then!"

 

[PK99]

[QUOTE 4097008, member: 259"]We have one. We don't make pasta often enough to justify the space, but all my kids enjoyed using it and it was a nice thing to do together in the kitchen. There's no point making excess pasta, as you might as well buy barilla if you're going to dry it or freeze it.

I know a few Italians and they think making your own pasta is daft![/QUOTE]

Making your own spaghetti etc is daft IMHO, but lasagna and similar with fresh egg pasta is revelation as re things like special ravioli etc. The luxurious silkyNess is divine.

 

[contadino]

I've been living in Italy for over 10 years now and never seen anyone use a pasta machine. People just use a rolling pin.

That said, down here in the south, we make egg-free pasta, turned as orecchiette which just requires a knack with a butter knife.

 

[rich p]

I can (almost!) guarantee that it will be in the back of the cupboard alongside the sandwich toaster and the fondue after a couple of uses. Too much faff when you can buy dried or fresh pasta so easily and cheaply.
Sort of TMN to Adrian

 

[Pro Tour Punditry]

The luxurious silkyNess is divine.