Oodles of noodles ! What to do with a glut of eggs
Today Popeye and I, with help from Veggie Gnome, rolled, cut and hung all these noodles. It took about one and a half hours to do, but it is well worth the effort as they are Soooo much tastier than the shop bought ones.
It wasn't until you had gone home that I realised I should have offered you some of ours. It would have been dry enough by then, to carry in a bag. Sorry.
2 cups semolina flour 1 cup strong white flour 4 eggs Mix in food processor. If too dry add a teaspoon or so of water. Place in fridge(in plastic bag) for at least 2 hours. Its important to have dough very dry so that extra flour is NOT needed to prevent it sticking together while cutting. With the pasta machine on its widest setting, roll out pieces of dough several times, folding it over once or twice for each roll out. (this takes place of kneading) Then roll each piece on a narrower setting until the desired thickness, then cut into ribbons or spaghetti. Hang it over a clothes rack (if you put a teatowel or similar, on rack first, it helps when it comes time to remove) Leave overnight to dry completely. Place in airtight container. Done ! PS its also a good idea to put an old sheet on floor under the drying rack to catch any breakages that occur (mostly during the removal stage.) As you see Veggie Gnome used equal parts semolina and white flour, play around with it to get it to your liking and dont worry if, at the rolling out stage it looks a tad "mottley" this wont be noticeable when its finished. Well worth the effort. Good Luck
I've copied that down and will be trying it as soon as Santa or someone brings my pasta maker. Thanks again. Am adding you to my blogroll so I don't miss the comments again.
Cosmic, you won't regret getting a pasta maker. I've been using it regularly for the last 4-5 years. Making pasta becomes a habit just like making bread or yoghurt. It's well worth its effort. :)
You can also add some chilli powder to your dough - especially nice with garlic prawns.
Yes, and you can add some basil and garlic to the dough, firstly put the basil in the processor with 1 cup of the flour and blend until the basil is finely chopped and the flour is green, (make sure it is not wet) and put the garlic through a garlic crusher first, because if you dont it will tear the pasta when you roll it out. Then if you like tomato, put some semi dried tomatoes in the same way as you do with the basil but taking care to remove ALL of the seeds for the same reason.
Today Popeye and I, with help from Veggie Gnome, rolled,
9 comments:
Thanks for letting me come over to see how you do your pasta.
I have one batch of dough resting in the fridge as I type (1/2 semolina and 1/2 flour). We'll have pasta tonight, too. Yeah! :)
It wasn't until you had gone home that I realised I should have offered you some of ours. It would have been dry enough by then, to carry in a bag.
Sorry.
Nah, that was not the purpose of the exercise. I only wanted to LEARN. Thanks again. :)
I was keen to try the rolling, etc. without the flour. And it worked really, really well.
The dough was very stiff and didn't stick at all.
Recipe Please!
Good morning Cosmic & Co. the method I use is:-
2 cups semolina flour
1 cup strong white flour
4 eggs
Mix in food processor. If too dry add a teaspoon or so of water.
Place in fridge(in plastic bag) for at least 2 hours. Its important to have dough very dry so that extra flour is NOT needed
to prevent it sticking together while cutting. With the pasta machine on its widest setting, roll out pieces of dough several times, folding it over once or twice for each roll out. (this takes place of kneading) Then roll each piece on a narrower setting until the desired thickness, then cut into ribbons or spaghetti. Hang it over a clothes rack (if you put a teatowel or similar, on rack first, it helps when it comes time to remove) Leave overnight to dry completely. Place in airtight container. Done !
PS its also a good idea to put an old sheet on floor under the drying rack to catch any breakages that occur (mostly during the removal stage.) As you see Veggie Gnome used equal parts semolina and white flour, play around with it to get it to your liking and dont worry if, at the rolling out stage it looks a tad "mottley" this wont be noticeable when its finished. Well worth the effort. Good Luck
I've copied that down and will be trying it as soon as Santa or someone brings my pasta maker. Thanks again. Am adding you to my blogroll so I don't miss the comments again.
Thanks Cosmic for dropping in to my blog and as soon as V.G. gets back from Tassie, I'll ask her to show me AGAIN how to add you to my blogroll.
Cosmic, you won't regret getting a pasta maker. I've been using it regularly for the last 4-5 years. Making pasta becomes a habit just like making bread or yoghurt. It's well worth its effort. :)
You can also add some chilli powder to your dough - especially nice with garlic prawns.
Yes, and you can add some basil and garlic to the dough, firstly put the basil in the processor with 1 cup of the flour and blend until the basil is finely chopped and the flour is green, (make sure it is not wet) and put the garlic through a garlic crusher first, because if you dont it will tear the pasta when you roll it out.
Then if you like tomato, put some semi dried tomatoes in the same way as you do with the basil but taking care to remove ALL of the seeds for the same reason.
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