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Making fresh pasta (cont.)

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Making fresh pasta (cont.)

Wendy Lai | May 28, 2002 05:18 PM

So after taking the suggestion of many fellow chowhound from this board I gave making fresh pasta another try this past weekend. And I'm happy to report, this time it turned out great!

A few things that I did differently than previous time.

1. I used semolina flour in additional to ap flour
2. I used room temp eggs as oppose to right out of fridge cold eggs.
3. I rested the kneaded dough in the fridge, covered, for 1+ hour.
4. I had a pasta machine to roll out the pasta to desired thiness.

So now that I got the basics down, I'm going to try experimenting with flavored pasta. There is nothing like making things from scratch and have it turn out just the way it's suppose to!

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