Fresh Pasta

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Gruney
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Fresh Pasta

Post by Gruney »

I have been presented with a pasta making machine, which I am anxious to get cracking with. I've watched lots of videos, and it all seems quite straightforward apart from one step, to which I can find no definitive answer. I would use my food processor for the initial stage, and my machine to roll out. Do I still have to hand knead the dough for say ten minutes,after the food processor operation- I'm assuming I still have to let it rest for half an hour- or does the rolling out serve that purpose?
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PatsyMFagan
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Re: Fresh Pasta

Post by PatsyMFagan »

The dough doesn't need the 10 minute knead that bread dough does. You just bring the ingredients all together until they are smooth.
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herbidacious
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Re: Fresh Pasta

Post by herbidacious »

I have not used mine for many years (I got out of the habit when I had nothing to clamp it onto for quite a while!) but I seem to remember making sure there are no air bubbles is a thing.
Lusciouslush
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Re: Fresh Pasta

Post by Lusciouslush »

Good on you for having a bash at it Gruney.....! :thumbsup

I can't help - haven't made any for centuries now.
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scullion
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Re: Fresh Pasta

Post by scullion »

i would imagine the food processor will do the bit of kneading, needed, for you then the rolling will probably smooth the mix out as you decrease the roller size. if not, just fold it and put it through on the same thickness for a couple of goes.
i suggest you put a layer of semolina or something on the counter top (where you guide it out) so it doesn't stick when you stretch it out after each roll - it has a tendency to fold over itself as it comes off the rollers if you don't guide it away from the machine.
or do it in smallish parts until you get the hang of it.

ps cleaning is a bit of a chore. you'll probably find a few rattles after you think it's clean and some enclosed pasta has dried out!
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Uschi
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Re: Fresh Pasta

Post by Uschi »

You can just knead by hand until smooth, as mentioned before and then simply run through the widest setting, fold over and repeat until you feel happy.

When I had mine, I had problems in the beginning with dough sticking to the cutters. The solution was to let the sheets dry out (once they had reached the thinnest setting) on clean tea towels for a bit. You'll have to experiment.

It was fun, but eventually I used it for my Fimo and then, of course, food production with it was out.
Last edited by Uschi on Wed Jan 22, 2025 7:10 pm, edited 1 time in total.
Gruney
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Re: Fresh Pasta

Post by Gruney »

Thanks all. I don't know what I'd do without you.
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Stokey Sue
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Re: Fresh Pasta

Post by Stokey Sue »

Food processor completely kneads a loaf of bread in 60 seconds, so I can’t see it requiring manual kneading as well.

Important to use the dough blade, which lifts the dough off the base of the processor goblet.
Amber
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Re: Fresh Pasta

Post by Amber »

I found the hardest part was finding somewhere to hang the pasta. :shock:
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Suffs
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Re: Fresh Pasta

Post by Suffs »

Years ago in a Tuscan village restaurant the mother of the chef-patron showed me how she made pasta and she hung it over the backs of kitchen chairs, but she showed me a old clothes horse that she would use on days when she made more pasta :D
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Earthmaiden
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Re: Fresh Pasta

Post by Earthmaiden »

Yes, we used a clothes horse when I went to the posh cookery classes.
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scullion
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Re: Fresh Pasta

Post by scullion »

yup, clothes horse here.
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herbidacious
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Re: Fresh Pasta

Post by herbidacious »

Naturally I had (have?) a dedicated drying rack :)

My pasta machine and the rack were a getting my Masters present from parents, bought in Boots.
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ZeroCook
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Re: Fresh Pasta

Post by ZeroCook »

Hi Gruney and all
I !!! my (Italiano :D ) pasta machine and make a fair bit of homemade pasta Just to add - after mixing the pasta dough from whatever recipe using, autolysing (ie simply allowing dough/flour to hydrate - same as bread) for 20 or more minutes replaces kneading. In addition, kneading is actually done as the pasta dough passes thru the rollers getting folded and rolled several times as the desired thickness is reached. :D
Gruney
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Re: Fresh Pasta

Post by Gruney »

Thanks Zero Cook - that's another step in confidence building.
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Uschi
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Re: Fresh Pasta

Post by Uschi »

Something just occurred to me, I haven't made pasta for ages, so forget a lot of stuff ...

You can make wonderful ravioli, too. There are additions for the machines, or low-tech solutions that can be found in Turkish or Near-Eastern shops that you simply place on the table, cover with a strip of dough from the machine, fill, cover with another strip an press down on.

I mean these things. Made of plastic they are not expensive and if you like them you can always get a metal one.

Image

For bigger ones like pelmeni and pirogi you can use these thingies ... they are great for baked puff-pastry pies, too.

Image
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