Pasta Problem.... - Thoughts for Food Blog at Allrecipes.com - 295835

Thoughts for Food

Pasta Problem.... 
 
Jan. 21, 2013 12:46 pm 
Updated: Jan. 24, 2013 3:14 pm

Oh drat, I tried to get creative on my first shot with pasta and it was a throw-out failure. Silly me, I have the Imperia Pasta machine and it looks fairly simple, but you need the proper ingredients I guess. If any of you great cooks have any tips let me know. I want to use Organic Pastry Flour + Organic Eggs, do you think that will work?  This last time I tried Rye Flour --- Way TOO rough. Maybe I should just use Organic Semolina, if I can find it... I wonder if they have it at Whole Foods or Trader Joe's. 
 
Any tips would be appreciated! Thanks BNC! 
 
Comments
Jan. 21, 2013 1:12 pm
organic pastry flour and organic eggs should work just fine! with pasta, i think alot of it is trial and error/practice. dont give up! fresh pasta > dried pasta almost 100% of the time.
 
Jan. 21, 2013 4:47 pm
I get Bob's Red Mill semolina at my local Waldbaum's. It even has a really good pasta recipe on the package.
 
Jan. 22, 2013 5:53 pm
Try a good whole wheat flour. You know what I used to do, before the local grocery stores stocked all kinds of flours? I used to grind my own flour from brown or white rice, or beans-in my coffee grinder. Used it to bake bread. Yes, I did use the bean flour to make pasta-dried lentil flour or dried white bean flour was good. Did you post on my blog that gluten was an issue? Rice flour works too. Play around.
 
Jan. 23, 2013 7:55 am
you need to have the amount of moisture in the pasta dough correct or it will not roll out correctly. if there is too much moisture sometimes just allowing the dough to set for 10 mins will correct it. a tad more flour or water. I normally use 1 cup of flour, 1 extra large egg, and a splash of olive oil.
 
Jan. 24, 2013 3:14 pm
Thanks for these insights, they help!!! WOW! Robindiamond, you used to grind your own flours! You're my inspiration! Before I try to do all that fun stuff, I'll stick with just the correct flour, until I get this stuff right. It looks tricky but maybe not! :-)
 
 
 
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ChrissyintheKitchen

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Lately I'm I am enjoying the challenge of "Veganizing" and "Nutritionizing" otherwise decadent and fat laden recipes. See my Vegan Gluten Free Brownies for example. It's quite fun to match the taste and add nutritional value to our favorite recipes. Stay tuned as I'm always working on some kind of matching creation.
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My Mom and Dad used to make the most amazing food. My Uncle Henry used to make these chicken wings that I loved. I remembered the recipe and make a tofu version!
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I like raw chocolate and spent about two years creating my own raw chocolate creation, which I call, Pure Delights. It was a fun occupation and hobby. I think, though, now since I'm on all recipes, I've finally come up with an acceptable vegan brownie!
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Burning my hand in the oven! Ouch! That hurts! I am prepared now, I bought a little burn kit which has come in handy recently!
 
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