Pasta
Posted: Sat Jul 24, 2021 8:46 am
Thought I'd make this thread, just to throw out the info but that can be found anywhere.
Pasta is pretty simple with just flour, eggs and a pinch of salt. I tried to find recipes to share that included amounts of each, but couldn't so I'm just going to guess that for 2 cups flour, 1 or 2 eggs and a pinch of salt. Mix it all together to get a firm dough. Then roll it out and cut. There are rollers and cutters available to buy, and I do have a roller and I think there's a cutter around here somewhere but I haven't used it. I have made the pasta for homemade ravioli and it's good. I just haven't made it for other recipes.....YET.
I do remember when I was a kid, my foster Gma making pasta in thin strips....fettuccini style. Simple, make the dough, roll it out and cut in strips and let dry. There are pasta dryers on the market if you choose to buy one that is just a wooden dowel with branches to hang the pasta on. Or just lay it on dehydrator racks or whatever so it has air flow all around.
As for cutting shapes, that's pretty much up to you and your choices but if we're ever put in the position to have to do this, shape won't really matter much and the important part will be just having pasta as a menu option for carbs. I think the most difficult shapes would be shells and tubes, like macaroni or penne or rigatoni or manicotti. Not sure how to make the shells, but most of the other can be done. You just have to figure out how to keep it formed while it dries.
I did see a video where they rolled it out, cut in small squares, then rolled it over a wooden skewer for macaroni. So whatever rolled form you're looking for would depend on the size of the tool you use. Here's the video and it's around the 6:30 mark where they form the dough. And actually this whole video and recipe looks sooo good. YUM!!!
Pasta is pretty simple with just flour, eggs and a pinch of salt. I tried to find recipes to share that included amounts of each, but couldn't so I'm just going to guess that for 2 cups flour, 1 or 2 eggs and a pinch of salt. Mix it all together to get a firm dough. Then roll it out and cut. There are rollers and cutters available to buy, and I do have a roller and I think there's a cutter around here somewhere but I haven't used it. I have made the pasta for homemade ravioli and it's good. I just haven't made it for other recipes.....YET.
I do remember when I was a kid, my foster Gma making pasta in thin strips....fettuccini style. Simple, make the dough, roll it out and cut in strips and let dry. There are pasta dryers on the market if you choose to buy one that is just a wooden dowel with branches to hang the pasta on. Or just lay it on dehydrator racks or whatever so it has air flow all around.
As for cutting shapes, that's pretty much up to you and your choices but if we're ever put in the position to have to do this, shape won't really matter much and the important part will be just having pasta as a menu option for carbs. I think the most difficult shapes would be shells and tubes, like macaroni or penne or rigatoni or manicotti. Not sure how to make the shells, but most of the other can be done. You just have to figure out how to keep it formed while it dries.
I did see a video where they rolled it out, cut in small squares, then rolled it over a wooden skewer for macaroni. So whatever rolled form you're looking for would depend on the size of the tool you use. Here's the video and it's around the 6:30 mark where they form the dough. And actually this whole video and recipe looks sooo good. YUM!!!
