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Pasta without a machine UPDATE

HungryRubia Jan 7, 2008 01:47 PM

Well I made some pasta witht the machine yesterday and I must say that for my first try it turned out really well. I'm not a novice in the kitchen by any means, but I also chose a recipe that yielded a very small amount of pasta.
I ended cutting the pasta into pappardelle and it was delicious. I used a recipe I found on Epicurious that called for mostly cake flour and some AP flour. I made the dough in the food processor with the dough blade and it turned out very nicely.
However, now that I found a recipe I like, I will probably want to make it more often and I will definitely invest in a machine.
Thanks to all of you who responded to my original post.

  1. sirregular Jan 7, 2008 02:04 PM

    With what sauce did you serve the pappardelle?

    My Blog - http://www.epicureforum.com

    1 Reply
    1. re: sirregular
      HungryRubia Jan 8, 2008 05:29 AM

      I made the Marcella Hazan sauce with just canned tomatoes, butter and an onion spilt in half. I also added a touch of sugar to offset the acidity. This was only an experiment so next time I think I will make Marcella's bolognese next time.

    2. m
      MartinDC Jan 8, 2008 10:01 AM

      Congratulations! Try it with King Arthur bread flour sometime. It makes a more resilient noodle with more tooth. (Also one of the Dean & Deluca cookbook recommendations.) It's a little more stubborn when rolling out and stretching, but worth it. I think you might like this heartier pappardelle when you pair with Marcella's ragu bolognese (mixed with butter). A nice winter meal.

      I got my hands on some imported tipo 00 flour, and it made a more delicate pasta. But I prefer bread flour's muscle.

      1 Reply
      1. re: MartinDC
        HungryRubia Jan 8, 2008 10:14 AM

        I only use KA for my AP flour. Others may scoff, but I think my baked goods come out much better with it. Even if it is a bit pricier, totally worth it.
        I will try out their bread flour next time. Thanks!
        Do you think the delicate texture of the tip 00 is better for things like ravioli maybe?
        Since I fully intend to get a pasta machine I am going to make as many shapes as I can! No low-carb in my house!

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