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help!! pasta making

By Guest Poet, in The Nesting Box

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Guest

Guest

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I'm using this recipe

 

http://www.jamieoliver.com/recipes/pasta-recipes/a-basic-recipe-for-fresh-egg-pasta

 

and just made up a batch of dough but I've just realised i used the wrong flour :wall: I used all semolina instead of 00 flour, I got the packets mixed up.

 

It was really stiff and was hard to knead but it's in the fridge now.

 

Do you think the pasta will still work/be okay? :anxious:

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Guest

Guest

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well, we got there in the end. We bought the machine ages ago and this was its first outing and it was relatively easy!

 

The amounts made too much dough so half of it is in the freezer for future use.

 

Next time i will use 00 flour and see if there's much difference but it was very tasty and that's another 7 eggs used! :D

 

080310.2.jpg

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Saronne Chatty Chicken

Saronne

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I made a big batch of tagliatelle a few weeks ago - it's a great way to use up surplus eggs. The recipe I used said 1 egg per 100 gms of flour (00). I made it with 600 gms worth of flour and used bantam eggs which had been accumulating...so 12 small eggs got used up! Even with our healthy appetites, I managed to freeze 200 gms of the uncooked finished product. Homemade pasta is soooo delish! :drool:

 

Saronne x

 

 

P.S. Poet, what brand 00 flour can you get in your neck of the woods? I tend to get Dove's organic from our local wholefood shop. Do you know if there is another standard brand you can pick up in the supermarket? :think:

 

 

Saronne x

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kinsk All Knowing Superchicken

kinsk

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I've always followed the 1 egg to 100g of flour too, haven't made any with my own eggs yet but I have done a fantastic duck sauce recipe a couple of times which goes with tagliatelle so it maybe something to put on the weekends to do list as we currently have eggs stocking up :D

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..lay a little egg for me Chatty Chicken

..lay a little egg for me

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I'm going to do ravioli next, after all it's just two lasagne sheets on top of each other with blobs of something in btwn! :lol:

 

It's brilliant to make your own ravioli as you know that the filling is good quality. The stuff the supermarkets sell always seems to be tasteless and of dubious quality. I made some fab ravioli with left over duck meat.

 

I agree with Snowy that making spaghetti etc is a heck of a lot of faffing to make something you can just buy in a packet ready made! Last time I made it, the whole kitchen was full of spaghetti drying on broom handles over the backs of chairs. It took ages and then only 5 mins to cook and 5 mins to eat! But ravioli is great and you don't even need a pasta machine as it just needs rolling v thin.

 

I use the Dove's farm "Pasta and Pizza" flour which also makes lovely pizza bases and pitta breads.

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Guest

Guest

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I love my OH's home made pasta. He is of Italian descent so he makes divine pasta, coffee and ice-cream. Cliched? Moi?! My favourite ravioli is in the autumn with pumpkin in it.

 

does his recipe differ from the one above? We need to know his secrets!!! :D

 

any recipes you'd like to share??? :pray::whistle:

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Saronne Chatty Chicken

Saronne

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I love my OH's home made pasta. He is of Italian descent so he makes divine pasta, coffee and ice-cream. Cliched? Moi?! My favourite ravioli is in the autumn with pumpkin in it.

 

 

Sounds wonderful. Some of the best ravioli I had was in the Garfagnana region of northern Tuscany; chestnut flour ravioli filled with pumpkin and ricotta and covered in fresh sage butter - and parmesan shavings......... :drool::D

 

 

Saronne x

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Daphne Feathery Fanatic

Daphne

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Oh my computer just lost its connection after typing out a reply. Grr.

 

I'll ask OH when he gets home about pasta recipe, the extent of my knowledge is that the OO flour packet had blue diagonal stripes last time I noticed it :shock:

 

Yes - the pumpkin ravioli are served with sage butter and they have a hint of almond in them which comes from a teeeny bit of crushed amaretti (or almond essence if you prefer). Its key to have a good pumpkin the first place as you need a concentrated flavour.

 

OH likes tagliatelle best which we often have with a homemade staples sort of sauce - tomato, puttanesca, carbonara (make this with cheapo smoked salmon sometimes) etc. Sometimes, in spring or summer, we grill/fry/barbie a bit of fish and make a simple warm dressing of olive oil/garlic/chili/maybe capers or oil/lemon/loads of fresh herbs and serve with plain green veg or lettuce and homemade tag as the carbohydrate - so its a central bit of the dinner. Not too much tho or you end up feeling like one of those stuffed little piggies the Spanish and Italians like so much :D

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chickencam SUPER CHICKEN!!!

chickencam

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I have made some pasta today, with the one egg to every 100g of flour method and it kept tearing as it went through the machine. I was wondering whether it was either too cold, it was in the fridge for about 3 hours, or if it was too sticky, it was only slightly more tacky than when i have made it in the past.

 

I had to put it through the machine small bits at a time ehich gave me the length of a piece of tagliatelli and covered about two thirds of the width of the machine on it's final pass. It took me an hour and a half to put it all through :shock::roll:

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Guest

Guest

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I'm going to fill mine with sausage meat (outdoor reared of course!) and I've got a lovely red pepper and chilli pesto from Aldi to toss them in when they're done :D

 

might splash out on some pine nuts, toast them and sprinkle them over the top.

Edited by Guest
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Guest

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Posted
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I have made some pasta today, with the one egg to every 100g of flour method and it kept tearing as it went through the machine. I was wondering whether it was either too cold, it was in the fridge for about 3 hours, or if it was too sticky, it was only slightly more tacky than when i have made it in the past.

 

I had to put it through the machine small bits at a time ehich gave me the length of a piece of tagliatelli and covered about two thirds of the width of the machine on it's final pass. It took me an hour and a half to put it all through :shock::roll:

 

your dough shouldn't be tacky/sticky. it sounds to me like perhaps you didn't knead it for long enough and maybe it could have done with a bit more flour? you need to knead it til it's soft and silky feeling

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chickencam SUPER CHICKEN!!!

chickencam

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I think perhaps that my eggs may have been too big. It was fine in small amounts.

 

It tasted lovely though and had a good texture, we had it with small chilli and chocolate meatballs (Waitrose) and homemade tomato sauce made with the last pot of my pureed toms from last summer that had been roasted and blitzed with loads of basil before freezing, an onion some garlic and a tin of tomatoes. :D

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