November 10th, 2010, 10:27 AM #1
What tools do you use, recipes, techniques?
noodles, gnochi, spatzle, ravioli ... whatever...
Love to hear it if anyone is old school or makes it like "mama" used to.
Seems like everyone is all about Trader Joes these days...
granted they stock a few decent "replicas" for some items... but its really not the same.
Thanks in advance!
November 10th, 2010, 01:20 PM #2
I might try it out if I decide to bite the bullet and grab a Kitchen Aid Mixer with attachments.
Too easy to get fresh pasta where I am via farmers markets and local businesses.
November 10th, 2010, 01:25 PM #3
I make homemade orrechiette. 1 cup semolina to 2 1/4 cup 00 flour. I use a half & half blend of all purpose and cake flour sifted together in place of 00 flour though. make a well, pour 1 cup water gradually into well while stirring with a fork to blend. knead it until dough becomes elastic and smooth.
let rest 1 hr
cut each piece of dough in half, roll out to 1/4 in thick. cut into 1 in strips, roll into 1/2 in thick rope. cut into 1/4 in pieces. lightly dust with flour.
turn each piece into itself with butter knife or thumb.
November 10th, 2010, 02:25 PM #4
It can be very rewarding, but there is a fairly long learning curve to getting it done right.
November 10th, 2010, 03:51 PM #5
November 10th, 2010, 04:19 PM #6