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Experienced pasta makers - I need your advice


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Experienced pasta makers - I need your advice

stockholm28 | Nov 16, 2013 02:07 PM

I’m thinking about learning to make pasta. In particular, I’d love to be able to make homemade ravioli with great fillings. However, before I go down the path of spending some $ on equipment, I’d like to get some input from those of you with experience so I can decide if it is worth the investment.

I’ve only made pasta once; it was in a cooking class and it didn’t turn out to be particularly good. It was doughy rather than delicate. I’m sure it is an endeavor that requires practice. If you’ve become good at making pasta, I’d appreciate your advice.

1) How long did it take before you became good at making pasta?

2) When you make it, is it something that you can now do quickly or is it a several hour event?

3) What kind of equipment do you use (e.g. Kitchenaid attachment or crank machine or roll by hand)?

4) Any books that you think are particularly good for learning how to make pasta?

5) When you make pasta, do you need to cook it that day or will it keep (e.g. in the freezer)?

6) Any other tips?

Thanks for your help.

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