Discussion in 'Breads' started by dlfl, Oct 22, 2011.
My first time to make this and probably my last.
Three eggs and flour. Pretty simple. I like to use semolina but if I can nor find it I use bread flour and then regular flour if that is all I have.
We make our own pasta all the time.
It's very easy to make & tastes way better than store bought.
I've always used AP flour...(I can never find semolina in my area)--do ya'll prefer bread flour over AP?
The bow tie is just too time consuming. I make most of my pastas. Much better that dried.
I hear you Dick, we make mostly linguine, spaghetti, or lasagna noodles. We also have the roller & cutter that fits on a KA mixer. If you mix the dough in a food processor it really makes it easy.
I like the texture of bread flour over AP as it has a bit more bite to the tooth.
I'll give it a shot, thanks!
Same ratio?--I usually use about 100g flour per egg...?
Just made 2 different fresh pastas with the 4H kids. Love the Semolina in a 50/50 mix with AP
I put flour in a bowl and add the number of eggs as I plan to feed. Then mix the eggs up in a hole in the center of the flour adding flour as I go until it comes together. Add flour if needed. Then knead the dough on the table. I wrap it with plastic wrap and let it rest.
Read an interesting tidbit on a chef forum I belong to. If you want to simulate the 00 Italian pasta flour mix 50 / 50 AP and Cake flour
Interesting, Scarbelly...will give it a try!
I will try this also. I do like a very firm bite to my pasta though. I bet that would be great for flat dumplings!