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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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13247752 No.13247752 [Reply] [Original]

Why are you still keeping your pasta machine? You only used it once and it's been sitting in the cupboard for ages?
Downsize now

>> No.13247753

Or just make pasta more often.

>> No.13247779

Is the quality difference really worth the trouble?

>> No.13247787
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13247787

I made spinach lasagna with it two days ago.

Admittedly it must have been the fourth or fifth time I use it since I got it as a (requested) gift one year ago.

It's not easy to use.

>> No.13247791

>>13247779
No, god forbid you have to move your arm a few times

>> No.13247864 [DELETED] 

>>13247752
The pasta machine we've got is in the family for about 50 years. My grandpa used it and my mom used it when we, kids, were small.

It's also pure steel (or whatever), not plastic crap, so it's not going anywhere.

>> No.13247881

downsizing is a meme
hording is forever

>> No.13247902

I'm going to use mine right now. Someone give me a recipe.

>> No.13247906

>>13247902
if you don't even have a pasta dough recipe why do you own one

>> No.13247914

>>13247906
ok you made your joke. Now give me the best flour ratio. I got semola AP lowgluten and bread flour.

>> No.13247922

>>13247914
do you want north or south

>> No.13247933

>>13247922
Give me north. I dont know the difference.

>> No.13247976
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13247976

>>13247933
50/50 semolina and all-purpose by weight
applies to both north and south
the difference is that south doesn't have eggs

>> No.13248335

>>13247752
>You only used it once
Maybe I'm obsessive, but I've been using mine almost every day since I got it a couple weeks ago. I have stopped unhooking it from the table though; it's a permanent fixture now.

>>13247787
>It's not easy to use.
How is turning a handle not easy?

>>13247902
>give me a recipe.
1/3C flour
1/3C semolina
1T water
1T oil
1t salt
1 egg

>> No.13248371
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13248371

Ok I lost my pasta machine so I just rolled it by hand. Still prefer the stuff from the supermarket.
I thought I remembered doing 100g eggs and 100g flour but apparently that's way too wet.

>> No.13248587

>>13247752
I use it every time I make pasta and it fits in a drawer. I did get rid of my microwave tho. Haven't used that thing in ages.

>> No.13248609

>>13248371
My recipes call for 1 egg (so about 50g ?) per 100g.

>> No.13248650

>>13248371
The standard recipe is 1 egg per 100g of flour. If it's still too dry, add a bit of water.

>> No.13248654

>>13248609
>>13248650
sounds about right. I just added flour until it felt good. 2 egg was 105g.

>> No.13248690

>>13248371
How do you lose a pasta machine?

>> No.13248847

How do I into spinach dough?
I've just been making regular egg pasta with regular all purpose flower.
My cousins who live in Italy (I am in Spain rn, but I'm American) tell me semolina is a meme, nobody uses it on the rare occasion they actually make fresh pasta.
Anyway, spinach pasta recipe?

>> No.13248928

>>13248847
>>13247787 Here.
The recipe I used was simple.
100g of canned spinach (water removed), 3 eggs, 400g of bread flour.
Blend the spinach and eggs together, add the flour and form into a ball. Let it rest for 30mn, then use.

>>13248335
>How is turning a handle not easy?
Turning the handle is a small part of it all, duh.

>> No.13248975

>>13248928
Hmm I don't have bread flower, but I suppose I'll try it anyway, and if it comes out wrong texturally I'll buy bread flower.
Thank you very much.
When you say water removed, do you mean for me to cook out the water in a pan, or is dehydrated canned spinach a thing.

>> No.13248994

>>13248975
I used a can of pre-cooked spinach.
I just pressed it into a strainer until no more water dripped out.

>> No.13249005

>>13248994
Will do, I'll post results when i do it, somewhere.

>> No.13249018

I only made pasta a few times but, I just rolling pin it and use a pizza or cookie cutter. Is this better? I do love some pasta.

>> No.13249097

>>13249005
>>13248928
I just remembered it was 325g of flour to put in directly, and the rest was to adjust the texture.

>> No.13249507

>>13248371
1 egg 87g flour
thank me later

>> No.13249725

>>13248928
>Turning the handle is a small part of it all, duh.
Tossing all the ingredients in a bowl and mixing them should take less than a minute. Despite what most recipes say, the dough only needs to be kneaded until you can feel the gluten start to develop, which only takes about four minutes, then you wash your hands and walk away from it for an hour. All that's left is turning a handle and keeping shit floured.

I was floored by how easy making pasta was. I should have been doing this my whole life.

>>13248975
>I don't have bread flower
Gluten is what allows pasta to hold its shape. Semolina has the most gluten, bread flour has a decent amount and all-purpose has the least. I'm not saying that AP wouldn't work, just that the more gluten you have, the better it'll hold up.

>>13249018
>I just rolling pin it. Is this better?
rollers are easier than pins and more consistent. Some people have said that it turns out better with a pin, and I can see why the gluten would form better groupings at a molecular level hand rolling, but only if you can still maintain a consistent thickness, otherwise it'll cook unevenly, and that will have a more pronounced effect on final texture than how it's rolled.

>> No.13249739

>>13249725
Based cookologist.

>> No.13249856

my pasta sheet always slides to one side as i roll it out and the edge gets caught

>> No.13249931

Step aside motherfuckers

16 oz flour (double 0 preferred)
10 yolks
2 whole eggs
1 T olive oil
1 T milk

Just use a kitchenaid, dry then wet ingredients. If you don't have a kitchenaid, go and get one, you already have a pasta maker and kitchenaids are so much more useful. Use semolina only for dusting your pasta sheets when rolling, this will save you from cleaning up flour from your ceiling. And wa la just roll that shit and you're done.