(My apologies if this is a repeat thread. I did a search and didn't find anything...)
Okay, so here is my problem. I want to make fresh pasta without a machine. Partly because I don't have a machine, and partly because I keep reading that hand stretched pasta is so superior.
So I found me a pasta recipe (Marcella Hazan's), made myself a rolling pin of the recommended proportions, made the dough, kneaded it, let it rest...
And watched about 5 utube videos, each of which shows an entirely different method of rolling/stretching pasta. And all of those are different from Hazan's description, which frankly just confuses the heck out of me.
I settled for some hodgepodge of Hazan's and some other video. It came out okay, but it wasn't thin enough. Some deal where you roll the pasta up on the pin and push the middle toward the outer edges of the pin as you do it. It got to about 1/8 inch thin, but that was as far as I got.
Does anyone have a tried and true (and comprehensible) method of rolling the pasta?
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