The Fresh Loaf

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Homemade Pasta

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Atropine's picture
Atropine

Homemade Pasta

Am looking for some assistance.  I make a type of homemade spaetzle, handed down from my grandmother (the recipe lol).  While we LOVE the "homemade noodles", they are not quite right for things like alfredo sauce.  They seem to be more like mashed potatoes (on which you might put butter, gravy, etc) as opposed to pasta (where you would put red or cheese sauce).  I could not even imagine how.....unsound it would taste to put alfredo sauce on these.  I have a VERY simple alfredo type sauce that my spouse loves and would enjoy making hm pasta to put it on.


Could anyone give me some direction for a recipe or technique or ingredient that makes a (I HATE to say this) more of a dried boxed pasta tasting noodle? 


My current recipe/technique is very simple--1 egg to 1 cup white flour, some crushed dried parsley, and some milk to make it workable.  Roll it out thin and cut it with this REALLY nifty pasta cutter (It looks like a pizza cutter, but has multiple blades mounted side by side).


I am not sure if it is a flour issue, a technique issue, or something else.  I figured that, while this is not bread, it IS dough and it does have to deal with flours, and y'all are my "go to" for all things dough and flour :).


Thanks!

suave's picture
suave

Typically pasta-making calls for durum flour.

subfuscpersona's picture
subfuscpersona

Are you trying to get a firmer, more "chewy" noodle?


If yes, you might substitute bread flour for all-purpose. You might also try using water rather than milk, as, IMHO, milk produces a softer noodle.

Atropine's picture
Atropine

I am trying to get something like a boxed pasta (though better tasting), so yes, probably more chewy (though not chewy....it just has a whole different taste/texture/appearance/etc).  I will try the water thing though, that might be part of it.  What about oil, do you think that makes a difference?


As for the durum flour...was afraid that you were going to say that....I cannot get that here.  Might have to order some in.


Thank you SO much for y'all's help!  I would love to make my own pasta. 

proth5's picture
proth5

This recipe has worked well for me for all applications of the "sauced pasta" - "noodle" - "ravioli" and "lasagne" varieties. 


2/3 cup type 000 or all purpose flour


2/3 cup semolina


1/4 tsp salt


2 large eggs


1 TB olive oil


I mix the flours and salt together in the workbowl of my food processor, then mix the egg and oil together and drop them down the feed tube while pulsing.  I develop the dough to a firm dough.  (I'm sure  that this can be done by hand - you know make a well in the flour, mix in egg and oil, knead)  It must rest at least 1 hour, preferably more.


Roll out with your favorite device (I use an Atlas hand cranked pasta maker) - cut as desired and cook.  Fettucine cooks in about 3 mins at my altitude.


I have made this same recipe with just all purpose flour, but the semolina is key to good taste and good color. 


I'm not always good at describing the method, so if you have questions, let me know.


Hope this helps.  Happy Pasta-ing!

md_massimino's picture
md_massimino

Like the previous post, I always use a semolina based recipe.  I took the one from the back of a bag of Bob's Red Mill Semolina and use it all the time.  Here's the recipe from the website:


http://www.bobsredmill.com/recipes_detail.php?rid=543


I've made fettucini and ravioli using the above recipe with great success.  Good luck!

Jo Rheta's picture
Jo Rheta

My store bought packs of spaghetti and fettucine are made with semolina, but contain NO EGGS.   So look for "Eggless Pasta" & "Plain Pasta" recipes.  You may find that the hot water spaetzle has to be completely dried before cooking in order to get the texture you want.  Am curious - do you use a spaetzle maker?  Or just mash dough through something with holes?  Let us know if this helps.  Good luck. 


Jo Rheta

clazar123's picture
clazar123

I have made great noodles with just  regular flour,egg or water,salt. The idea is to make a very firm but still rollable dough and to dry them separately before cooking. They will be more tender than the storebought and cook very rapidly in boiling,salted water. If you use egg, they will be yellower and hold together better.


http://allrecipes.com/Recipe/Homemade-Noodles/Detail.aspx


THis lrecipe looks right.


 

lkarner's picture
lkarner

Spaetzle are not pasta per se.  Spaetzle are German/Austrian noodles.  You just mix flour, eggs, salt, a bit of nutmeg, water or milk into a batter a bit thicker than pancake batter and put it through a spaetzle mill or you can put it on a pancake turner/spatula and scrape it off in small pieces with a butter knife into boiling water.  When they float to the top, they are done.  Take out with a slotted spoon or a spider and put butter on them.  I serve them with chicken paprika or rouladen and sometimes even put them in lentil soup.  If you'd like an exact recipe, let me know and I will look one up for you but I just go by the feel of the batter.  I don't really use a recipe any more because I've made them so many times that I can tell just by the look of it.  Hope this helps you.

Atropine's picture
Atropine

Lkarner:  right, spaetzle is not quite pasta...hence my issue with trying to make pasta :)  All I know is the german way--the spaetzle.


Although I have to say that I also fudge the german way.  I do not use a spaetzle maker but rather make more of a dough than a batter and cut them.  We serve them with butter.  This is the way my grandmother made them, so that is how I do it.  I have tried a spaetzle maker but was driven to frustration and went back to my way.


Thank y'all for your suggestions!  I am going to see if I can get some semolina to see if that works.  I need a different flavor/texture experience than what I have been making in order to go well with the sauces I have in mind. :)


 

newgirlbaker's picture
newgirlbaker

I took a class while in Italy and we made fresh pasta, semolina is what they use.  Its very easy and taste wonderful!

Atropine's picture
Atropine

Ok, I would have to ship in semolina.  However, I wondered if cream of wheat (farina) would offer some of the qualities that semolina does?  Anyone know?  Has anyone used cream of wheat as either an add in or as the base for pasta or bread?

clazar123's picture
clazar123

http://en.wikipedia.org/wiki/Semolina


I never realized farina is actually a form of semolina.A different variant of wheat and a little coarse. I haven't been able to find any noodle recipes but how about dumplings?


http://www.cooks.com/rec/view/0,1837,153182-245195,00.html


or just try to make some noodles with the farina and see what happens.


 

Wisecarver's picture
Wisecarver (not verified)

...It is what most of us make Gnocchi with, should make very tasty dumplings.
They may be chewier, not mushy, more firm, but yummy all the same.

HDChef's picture
HDChef

I've made homemade udon noodles using just A.P. flour, water and salt (I .  I knead it in the KA, then roll and fold it through the pasta machine until it's the consistency I want.  I want to try this with some semolina added, when I can find some.

yeastface's picture
yeastface

I would like to make fresh orechiette with my semolina flour, but I am wondering whether or not to use an egg? What is the difference in the final outcome of the pasta? Anyone?

dolcebaker's picture
dolcebaker

Does anyone have a recipe for pasta, noodles that is eggless?  No raw eggs.