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Topic: Homemade Pasta...yummy!  (Read 7941 times)
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SunflowerSmiles
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« on: January 06, 2010 08:13:31 AM »

So...for the new year, one of my resolutions is to get better at cooking, but to know the foods I'm putting in my body...staying away from colorings, preservatives and eat more whole foods. And no more meat. Wink (well..try anyway)
I made pasta last night...super easy and worth the time..Here's the meal finished....
the pasta is mixed with garlic, carrots, broccoli, olive oil and butter that I cooked up first.....

I started with four eggs, two cups flour, pinch of salt, and a bit of olive oil....now.......kn eed...kneed...kneed ..when you think you've kneeded enough..kneed a little more...go for at least 10 minutes, you need it really firm then let it rest a bit

roll it out really thin... and cut with a pizza cutter into thin strips

 boil and salt your water and cook your pasta only 2 to 3 minutes..when it floats to the top it's done then.....
EAT!

Next time I'll get a pasta machine and make the pasta real pretty like...because after tasting homemade pasta? I'll never buy packaged again.
« Last Edit: January 06, 2010 02:24:20 PM by SunflowerSmiles » THIS ROCKS   Logged

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« Reply #1 on: January 06, 2010 08:52:19 AM »

Looks really yummy! It's also a lot of fun to add tomato juice or spinach. It turns the dough different colors!
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« Reply #2 on: January 06, 2010 09:02:07 AM »

Looks really yummy! It's also a lot of fun to add tomato juice or spinach. It turns the dough different colors!
  Oh! I'll have to try that! This was a lot of fun and I was surprised at how good it tasted.  I think everyone should try it at least once...just to say you did it. Wink
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« Reply #3 on: January 06, 2010 11:15:26 AM »

Cheesy Looks amazing, and can't believe it's so simple ... inspires me to try it for myself Smiley
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« Reply #4 on: January 06, 2010 01:39:29 PM »

Looks great.  And the veggies make it look yummmmmmy. 

You've inspired me to make my own pasta.  My Gramma used to make her own, don't know why I haven't.  I guess I thought I needed a pasta cutter to make pasta. Cheesy
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« Reply #5 on: January 10, 2010 07:26:26 AM »

If you get a pasta machine, you don't even have to knead it! Just mix and roll!
OMG so good. Now I want to make some...
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« Reply #6 on: January 10, 2010 09:12:28 AM »

If you get a pasta machine, you don't even have to knead it! Just mix and roll!
OMG so good. Now I want to make some...

That's definitely going to be a purchase here in the near future...it's soooo easy and it tastes soooo good! And you know exactly what your putting in your body. Wink  I'm wanting to make little raviolis here soon...must. get. pasta maker.
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« Reply #7 on: January 15, 2010 06:41:27 PM »

Yum! I made pasta for the first time before Christmas and was  addicted. It's so much better than any pasta I have tasted - even in Italy. I have a cheap pasta machine. I made ravioli and tagliatelli.
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« Reply #8 on: January 16, 2010 11:35:04 AM »

Homemade pasta is the best. If you are making Italian w/ a marinara style sauce, you can put some of the herbs straight into the noodles, and it enhances the whole flavor. I lucked out and found a pasta machine at a thrift store for about 5 dollars and I love it. My favorite thing to make is lasagna totally from scratch. There is nothing like it.
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« Reply #9 on: January 16, 2010 11:56:06 AM »

Yum! I made pasta for the first time before Christmas and was  addicted. It's so much better than any pasta I have tasted - even in Italy. I have a cheap pasta machine. I made ravioli and tagliatelli.
  I totally agree..this tasted soooo good! Way better than packaged..never been to Italy but I think that's good reason to go...to see if the pasta is better...don' t ya think?  LOL

Homemade pasta is the best. If you are making Italian w/ a marinara style sauce, you can put some of the herbs straight into the noodles, and it enhances the whole flavor. I lucked out and found a pasta machine at a thrift store for about 5 dollars and I love it. My favorite thing to make is lasagna totally from scratch. There is nothing like it.
  I definitely need a pasta machine although the rolling and the cutting is pretty fun to do...it's hard to get it thin enough and I want to make some ravioli and need it pretty thin.  I'm pretty excited to add some other goodies to it too!  Making the noodles for lasagna sounds soooo yummy!  must. try.
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« Reply #10 on: January 16, 2010 01:01:44 PM »

i've never seriously considered making my own pasta before.  THANK YOU for making me realize how simple it is! 
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« Reply #11 on: January 17, 2010 08:58:16 AM »

mmmmmmmmmmmmmmmmmmm mmm
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« Reply #12 on: January 17, 2010 01:28:23 PM »

If you wanted to make whole wheat pasta, would you just substitute the white flour for wheat flour?

Awesome post, you've inspired me to try this out sometime.
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« Reply #13 on: January 17, 2010 01:36:02 PM »

If you wanted to make whole wheat pasta, would you just substitute the white flour for wheat flour?
I don't know? Undecided  buuuuuuut I sure want to try it!  If you try it make sure and let us all know how it is Wink  I would think it would be the same...maybe just a bit more cooking time? I bet it would taste delicious Grin
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« Reply #14 on: January 17, 2010 04:23:18 PM »

If you wanted to make whole wheat pasta, would you just substitute the white flour for wheat flour?

This is correct. You may also want to add a few drops (really, like a teaspoon) of water to the mix.

You can also use water as a substitute for eggs. So really, if you wanted you could use 2-3 eggs and finish off by gradually adding water to get to the right consistency. You could even omit the eggs all together and use all oil and water if you are vegan. I have a ton of pasta recipes.  Wink
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« Reply #15 on: January 17, 2010 06:23:37 PM »

If you wanted to make whole wheat pasta, would you just substitute the white flour for wheat flour?

This is correct. You may also want to add a few drops (really, like a teaspoon) of water to the mix.

You can also use water as a substitute for eggs. So really, if you wanted you could use 2-3 eggs and finish off by gradually adding water to get to the right consistency. You could even omit the eggs all together and use all oil and water if you are vegan. I have a ton of pasta recipes.  Wink
  can you use just regular wheat flour?  how does the homemade pasta taste without the egg?  I wonder if one used a spicy oil as the binder how it would taste?  yummmmmmmm
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« Reply #16 on: January 17, 2010 09:17:49 PM »

can you use just regular wheat flour?  how does the homemade pasta taste without the egg?  I wonder if one used a spicy oil as the binder how it would taste?  yummmmmmmm

Yeah, you can use regular wheat flour. It does taste a little different without the egg, but not bad. and since you will most likely be putting some form of sauce on it or filler in it, the difference is inconsequential.

Honestly, I doubt you would notice the difference if you used spicy oil. My rule of thumb is, use flavored oils for garnishes, not cooking. Cooking will destroy the flavor of most oils. I never got why, when watching cooking shows, they insist on cooking certain things with olive oil. To look fancy I guess, because heat destroys the flavor of the oil. You might as well save the good stuff and use cheap ole veggie/canola oil for cooking. Now, if you tossed the cooked pasta in the spicy oil, I'd bet that would be wicked good.
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« Reply #17 on: January 17, 2010 09:46:19 PM »

I may have to try this! I make my own bread every week. I can't stand even the smell of store bought bread. I've spoiled myself and my family! This may be the start of never buying pasta again...
BTW, if you want some good vegetarian recipes with plenty of protein, I have some that I've made up. Even the kids like them.
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« Reply #18 on: January 18, 2010 09:19:17 AM »

can you use just regular wheat flour?  how does the homemade pasta taste without the egg?  I wonder if one used a spicy oil as the binder how it would taste?  yummmmmmmm

Honestly, I doubt you would notice the difference if you used spicy oil. My rule of thumb is, use flavored oils for garnishes, not cooking. Cooking will destroy the flavor of most oils. I never got why, when watching cooking shows, they insist on cooking certain things with olive oil. To look fancy I guess, because heat destroys the flavor of the oil. You might as well save the good stuff and use cheap ole veggie/canola oil for cooking. Now, if you tossed the cooked pasta in the spicy oil, I'd bet that would be wicked good.
  I say I agree with the use of spicy oils and usually never cook with olive oil on any type of high heat..I don't get the cooking shows that do that either..Why? because I heard that when you heat olive oil to a certain point it turns carcinogenic. So I avoid.  I did use a bit in the pasta....extra virgin and it was soooo good...the flavor was yummy!
Craftewomen...I would LOVE some veggie recipes!
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« Reply #19 on: January 18, 2010 09:32:24 AM »

That looks great!  I have never made my own pasta before, but I am super-interested in the possibility of making my own without EGGS.  Somehow it seems to me that it would just kinda fall apart though!  How much oil/water should I use per missing egg?  Would the cooking time still be only a few minutes?  Thanks to anyone who replies.
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« Reply #20 on: January 18, 2010 10:01:26 AM »

can you use just regular wheat flour?  how does the homemade pasta taste without the egg?  I wonder if one used a spicy oil as the binder how it would taste?  yummmmmmmm

Honestly, I doubt you would notice the difference if you used spicy oil. My rule of thumb is, use flavored oils for garnishes, not cooking. Cooking will destroy the flavor of most oils. I never got why, when watching cooking shows, they insist on cooking certain things with olive oil. To look fancy I guess, because heat destroys the flavor of the oil. You might as well save the good stuff and use cheap ole veggie/canola oil for cooking. Now, if you tossed the cooked pasta in the spicy oil, I'd bet that would be wicked good.
  I say I agree with the use of spicy oils and usually never cook with olive oil on any type of high heat..I don't get the cooking shows that do that either..Why? because I heard that when you heat olive oil to a certain point it turns carcinogenic. So I avoid.  I did use a bit in the pasta....extra virgin and it was soooo good...the flavor was yummy!
Craftewomen...I would LOVE some veggie recipes!

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« Reply #21 on: January 18, 2010 02:19:02 PM »

That looks great!  I have never made my own pasta before, but I am super-interested in the possibility of making my own without EGGS.  Somehow it seems to me that it would just kinda fall apart though!  How much oil/water should I use per missing egg?  Would the cooking time still be only a few minutes?  Thanks to anyone who replies.
  That's my question too.. Wink  the eggs are a great binder and cook up nicely...so I'm not sure how the pasta would cook without eggs....I know that there are eggless pasta in packages. But it sounds like ojy has done this lots of times before so maybe she can let us know how it turns out?  Ooooooor I could try it tonight!  I'm wondering if the wheat would be a good binder in itself since it's soo um...wheaty and rough and the oil....is um...oil like so I bet it would kneed out the same?  I'm super curious though.
eggless wheat yumorama Grin
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« Reply #22 on: January 18, 2010 04:24:03 PM »

Wheat is not a binder. If you don't have enough gluten it will be like sand. There are other binders that you can use. I did some research for egg substitutes. This is what I found for other binders:
To Achieve The Binding Properties Of Eggs:
Use one mashed banana per two eggs in baked sweets.
Try blending two ounces of silken or soft tofu per egg with the liquid in the recipe.
One tablespoon of arrowroot or one tablespoon soy flour and two tablespoons water mixed together also work when added to the ingredients.
Try a mixture of 2 tablespoons flour, two tablespoons water, (half) tablespoon oil and (half) teaspoon baking powder.

Here's the link to where I found the info:
http://www.thecookinginn.com/eggsub.html
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« Reply #23 on: January 18, 2010 07:17:53 PM »

That looks very yummy!  Nothing better than home-made food.
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« Reply #24 on: January 20, 2010 09:49:53 AM »

can you use just regular wheat flour?  how does the homemade pasta taste without the egg?  I wonder if one used a spicy oil as the binder how it would taste?  yummmmmmmm

Honestly, I doubt you would notice the difference if you used spicy oil. My rule of thumb is, use flavored oils for garnishes, not cooking. Cooking will destroy the flavor of most oils. I never got why, when watching cooking shows, they insist on cooking certain things with olive oil. To look fancy I guess, because heat destroys the flavor of the oil. You might as well save the good stuff and use cheap ole veggie/canola oil for cooking. Now, if you tossed the cooked pasta in the spicy oil, I'd bet that would be wicked good.
  I say I agree with the use of spicy oils and usually never cook with olive oil on any type of high heat..I don't get the cooking shows that do that either..Why? because I heard that when you heat olive oil to a certain point it turns carcinogenic. So I avoid.  I did use a bit in the pasta....extra virgin and it was soooo good...the flavor was yummy!
Craftewomen...I would LOVE some veggie recipes!

I have a foodie blog here:
http://shoestringcooking.blogspot.com/
I'll be posting some of my more recent inventions this week.

I too would LOVE some of the veggie recipes! Especially the kid-friendly ones! My 12 year old step son has decided that eating meat is mean but refuses to eat much other than mac and cheese. He's gaining weight by the day because of all the carbs and every time we see him it's just getting worse. HELP!!
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« Reply #25 on: January 22, 2010 01:35:38 PM »

How long does it have to dry for?
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« Reply #26 on: January 22, 2010 02:07:43 PM »

How long does it have to dry for?

I didn't dry it at all.  If you do dry it...you may have to cook it a bit longer but not much...it cooks really really fast.  But you don't have to dry it. You can..but you can cook it right up right after you roll it out..
 
Try it! it's fun..easy and yuuuuuummmmy!
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« Reply #27 on: January 22, 2010 02:33:36 PM »

How long does it have to dry for?

I didn't dry it at all.  If you do dry it...you may have to cook it a bit longer but not much...it cooks really really fast.  But you don't have to dry it. You can..but you can cook it right up right after you roll it out..
 
Try it! it's fun..easy and yuuuuuummmmy!
Really? Awesome!
I think I may run off and do that right now Smiley
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« Reply #28 on: January 22, 2010 02:43:25 PM »

Seriously it's really really good.  Plus, when you make the dough ball, divide in half and then roll the half out really thin like and remember...when it floats to the top...it's done..maybe 2 to 3 minutes...ohhhh your gonna looooove it!
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« Reply #29 on: January 22, 2010 06:50:59 PM »

How long does it have to dry for?

Ideally, you don't want to. Fresh pasta is WAY better than dried pasta. And, if you don't plan to cook it immediately, freeze it rather than drying it. That holds the flavors better and makes it cook better than if it is dried.
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« Reply #30 on: January 22, 2010 07:45:32 PM »

How long does it have to dry for?

Ideally, you don't want to. Fresh pasta is WAY better than dried pasta. And, if you don't plan to cook it immediately, freeze it rather than drying it. That holds the flavors better and makes it cook better than if it is dried.
  Freezing? I never would have thought of that Cheesy  Buuuuuut...I don't think it'll be around long enough to freeze..cause I eat it all up!  LoL   If you do freeze it....do you cook it the same?  Do you have to let it thaw first or can you drop it in the pot?
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« Reply #31 on: January 23, 2010 02:04:07 PM »

How long does it have to dry for?

Ideally, you don't want to. Fresh pasta is WAY better than dried pasta. And, if you don't plan to cook it immediately, freeze it rather than drying it. That holds the flavors better and makes it cook better than if it is dried.
  Freezing? I never would have thought of that Cheesy  Buuuuuut...I don't think it'll be around long enough to freeze..cause I eat it all up!  LoL   If you do freeze it....do you cook it the same?  Do you have to let it thaw first or can you drop it in the pot?

It can go straight from freezer to pot, but of course that would increase the cooking time a little, and probably kill the boiling pot of water. lol. It is probably best to let it thaw and soften a bit first.
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« Reply #32 on: January 27, 2010 05:33:07 PM »

I want to try this sometime. I never thought it could be so easy! Maybe within the next week I'll have time to try this...
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« Reply #33 on: February 06, 2010 09:54:06 AM »

That looks delicious! I will do this for sure for dinner sometime.
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« Reply #34 on: February 06, 2010 09:42:25 PM »

This looks good Smiley
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« Reply #35 on: January 21, 2011 04:16:00 PM »

Congrats!!

You're a Craftster Best of 2010 Winner!

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« Reply #36 on: January 22, 2011 01:35:14 AM »

Both your dish and your resolution are fabulous! Never would have guessed you hand cut that! So pro looking.

Homemade pasta has been on my to-make list for awhile and seeing how good yours turned out, I'm so going to have to try it sooner over later! Ooh, lasagna and ravioli are on my list too. ...might have to knock off two birds with one stone. Wink
Thanks so much for the inspiration, and drool. haha
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« Reply #37 on: February 23, 2011 05:13:10 PM »

oh my gosh!  I just saw this!  Yippeee!!!! 
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« Reply #38 on: June 21, 2012 10:51:29 AM »

Buana!! homemade pasta is always good .. flat pasta with meat sauce !! mmm I'd love it right now
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