Homemade Pasta Playdough for Grown-ups?Follow

I have a set of those for my kitchenaid mixer. I made ravioli with it, and that turned out great.

There's always chocolate desert pasta!

I give you:

Kaolian's chocolate pasta of doom!

Ingredients:
Pasta
1 3/4C Flour
1/4C Ghirideli Cocoa powder
2 Eggs
3 Tbsp Water + 1 tsp
1 tsp Vanilla or almond flavoring

Variation: Use 2 cups flour, no cocoa, and add 1 tsp each cinnamon and ground nutmeg.

Directions:
Mix everything just like you would for normal pasta.

Again with the doom thing.

Edited, Jul 16th 2007 10:52pm by Kastigir

NOOOOOOOOOOO!!!!!!!

Fine semolina flour + Eggs Yolks and/or whole eggs.

Anything else is Ramen

I really didn't know any better the recipe I took out of the italian cookbook said add olive oil if the dough was too dry :( I figured it would be ok, I'll be sure to omit it in my next attempt.

Food snobbery aside, anything but Eggs and Semolina flour is unnecessary.


For Lasagne, Spaghetti or Tagliatelle type stuff (where you'll be using a sauce for maximum flavoUr), whole eggs are fine.

If you're making filled pasta like Ravioli or Tortelloni, and using subtle flavoUred fillings (soft cheese, prawns, chicken, scallops or veal etc) try it with just egg yolks. The texture's similar but the richness of the taste is scrummy.

Another tip is that fresh pasta tastes great, and it can be dried (make fancy shapes like Farfalle and put in a neatly wrapped jar as a gift), but you can freeze fresh pasta and it keeps for months. Doesn't taste quite the same as fresh-made, but is nicer than dried.

Nobby's favoUrite pasta snack:

Make fresh Tagliatelle
Boil it in lightly salted water (not too long, leave a little 'bite' to it)
Drain
Drizzle with extra virgin oilve oil
Add freshly ground black pepper

That's it.

Quite

Don't know

I always rest it in cling film in the fridge for an hour after kneading (so the gluten can do whatever it does) before rolling and cutting, but I usually use a bit straight away and freeze or dry the rest.