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+-- Thread: Homemade Pasta Questions (/showthread.php?tid=53006)
Homemade Pasta Questions - luvnit - 03-21-2008
I recently acquired a pasta roller/cutter from ebay. I haven't gotten it in the mail yet, but I am waiting. I have wanted one for a long time. I used to make pasta my hand, (rolling it with a rolling pin and cutting with a knife) but my kitchen is small with limited counter space.
I never really knew about the drying process. How long? Is it really necessary?
If someone has some experience with pasta making, I'd be grateful to hear your tips and suggestions.
Re: Homemade Pasta Questions - cjs - 03-21-2008
Well, I'll start Laura, but I don't make pasta as often as others around here I'm thinkin'.
Roy made me a nice drying rack that I've been using for the last 6 months or so, but before that I used to just toss them with some flour until I was ready to cook it up.
I try to make just the amount I want to cook at one time, but if I have some extra I have a basket that I keep the leftover pasta in covered with a dish towel and I don't really keep it for any length of time.
I'm with you - I'll be interested to hear what/how others work with their pastas.
Here's the drying rack he made - works great.
![[Image: pastarack.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/pastarack.jpg)
Re: Homemade Pasta Questions - jeffdubya - 03-21-2008
I wonder if that would work for angel hair pasta. I bought the pasta maker attachment for my kitchen aid stand mixer and it's a pretty cool toy. I make angel hair for a chicken parmesan recipe I make for the wifey (her favorite) but it invariably seems that I end up with large clumps of cooked pasta instead of individual strands, so as of late I have been cheating and buying the "fresh" in the grocery store.
If I could figure this out better, I would enjoy making it!
Re: Homemade Pasta Questions - labradors - 03-21-2008
Quote:
I wonder if that would work for angel hair pasta.
So, is THAT what that gizmo is for: combing angel hair?
Re: Homemade Pasta Questions - Gourmet_Mom - 03-21-2008
I'm with Jean, I haven't tried drying it yet. I usually just make what I'm going to use and freeze any unused dough for next time. I'd love to see what others have to say also because I want to make some up to have on hand. I'm wondering if it's better to dry it or continue doing what I've been doing.
I haven't tried angel hair yet Jeff, but my linguine cooks up perfect every time. HMMMM? I may have to test that out.
Re: Homemade Pasta Questions - Harborwitch - 03-21-2008
When we had the old extruder model I used to make lots of pasta at a time - macaroni I'd just dry on a floured cookie sheet until it was hard and then store. Long pasta, like spaghetti I'd form into "nests" dust them well with flour and let set on a cookie sheet under a towel until dry - then I'd bag and store them. Moisture is problematic - they have to be really really dry or they'll mold! That was all before I got my drying rack.
Now I just make what we'll eat and cook it.
Re: Homemade Pasta Questions - Gourmet_Mom - 03-21-2008
So don't invest in a drying rack and stick with what I'm doing?
Re: Homemade Pasta Questions - Harborwitch - 03-21-2008
Drying rack is so much easier for long pasta. Extruded shapes like macaroni do better on a flat surface. Linguini etc does much better on a drying rack - no risk of mold!!
Re: Homemade Pasta Questions - cjs - 03-22-2008
"Extruded shapes like macaroni do better on a flat surface" - do 'better'????
Re: Homemade Pasta Questions - luvnit - 03-22-2008
I had an extruder and didn't care for the pasta that it made. I don't remember the brand or anything. I received it as a gift and ended up returning it to the store. I am sure for macaroni and such you need an extruder, but I will just have to stick with noodles, manicotti and ravioli.