making fresh pasta, North Itialian style?

"bugbear" <bugbear@trim_papermule.co.uk_trim> ha scritto nel messaggio
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Quoted message said:

A while ago (hell - it's a year) I posted a question
about pasta making.

I'm still failing.

Has anyone been to Northern Italy (e.g. Florence,
but I imagine Tuscany in general) enjoyed the local
soft-textured pasta, then returned to dear old
Blighty, and

*successfully reproduced the pasta at home* ?

I have one of these:
http://www.sharpknives.com/gourmets_toolbox_pages/imperia_pasta_machine.htm
Which should help with part of the processs.

Yours in hungry anticipation...

BugBear

I have reproduced successfully. But I Am italian 🙂

Pandora said:

I have reproduced successfully. But I Am italian 🙂

Yes. But what about making pasta ;-)

BugBear

In article <[email hidden]>,

bugbear bugbear@trim_papermule.co.uk_trim said:

Pandora said:

I have reproduced successfully. But I Am italian 🙂

Yes. But what about making pasta ;-)

BugBear

<lol> I thought the same thing, but restrained myself.....
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

"bugbear" <bugbear@trim_papermule.co.uk_trim> wrote in message
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Quoted message said:

Pandora said:

I have reproduced successfully. But I Am italian 🙂

Yes. But what about making pasta ;-)

Bugbear, if you have had success making it in Italy but not in UK may I
suggest the flour is the difference. You can buy 00 flour in UK in
supermarkets

Greetings> That s my vote also, it`s about the flour. I have to add
gluten to the flour available here. From there is learning to adjust
the ratio of flour to egg to get a firm silky dough with water or flour
after kneading. Regards, Don in Mexico

Ophelia said:

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Quoted message said:

Pandora said:

I have reproduced successfully. But I Am italian 🙂

Yes. But what about making pasta ;-)

Bugbear, if you have had success making it in Italy

I have had success only in EATING the pasta
in Italy (and a great deal of pleasure, I might add)

Quoted message said:

but not in UK may I
suggest the flour is the difference. You can buy 00 flour in UK in
supermarkets

I have used both '0' and '00' flour
with no improvement; indeed, with no detectable
change.

Whatever I'm doing wrong, it's a strong enough
factor to outweigh other factors :-(

BugBear

bugbear said:

A while ago (hell - it's a year) I posted a question
about pasta making.

OOps. Forgot the link.

http://groups.google.com/group/rec.food.cooking/browse_frm/thread/c504788b93fcda98/f66ebb9a358d44a0#f66ebb9a358d44a0

BugBear

"bugbear" <bugbear@trim_papermule.co.uk_trim> wrote in message
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Quoted message said:

Ophelia said:

"bugbear" <bugbear@trim_papermule.co.uk_trim> wrote in message
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Quoted message said:

Pandora wrote:

>I have reproduced successfully. But I Am italian 🙂

Yes. But what about making pasta ;-)

Bugbear, if you have had success making it in Italy

I have had success only in EATING the pasta
in Italy (and a great deal of pleasure, I might add)

Quoted message said:

but not in UK may I
suggest the flour is the difference. You can buy 00 flour in UK in
supermarkets

I have used both '0' and '00' flour
with no improvement; indeed, with no detectable
change.

Whatever I'm doing wrong, it's a strong enough
factor to outweigh other factors :-(

BugBear

Try buying semolina pasta flour and following the recipes on the packet.
From there you can experiment to get where you wish to be.
I made pasta at home for years before moving to Italy.
You don't really say what your malfunction is....

Judith go said:

"bugbear" <bugbear@trim_papermule.co.uk_trim> wrote in message

Try buying semolina pasta flour and following the recipes on the packet.
From there you can experiment to get where you wish to be.
I made pasta at home for years before moving to Italy.
You don't really say what your malfunction is....

Because I don't know :-(

The only constant is the texture of my result;
the pasta is dense, and the surface very smooth.

In the mouth it has a texture I would describe
as "slimy leather".

Not good!

I have had this same result with 3 types of flour.
(bread, type '0' and type '00'😉

BugBear

"bugbear" <bugbear@trim_papermule.co.uk_trim> wrote in message
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Quoted message said:

Judith go said:

"bugbear" <bugbear@trim_papermule.co.uk_trim> wrote in message

Try buying semolina pasta flour and following the recipes on the
packet.
From there you can experiment to get where you wish to be.
I made pasta at home for years before moving to Italy.
You don't really say what your malfunction is....

Because I don't know :-(

The only constant is the texture of my result;
the pasta is dense, and the surface very smooth.

In the mouth it has a texture I would describe
as "slimy leather".

Not good!

I have had this same result with 3 types of flour.
(bread, type '0' and type '00'😉

then the only other thing is, as Judith says, fine semolina flour🙂

Good luck

"bugbear" <bugbear@trim_papermule.co.uk_trim> wrote in message
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Quoted message said:

Judith go said:

"bugbear" <bugbear@trim_papermule.co.uk_trim> wrote in message

Try buying semolina pasta flour and following the recipes on the packet.
From there you can experiment to get where you wish to be.
I made pasta at home for years before moving to Italy.
You don't really say what your malfunction is....

Because I don't know :-(

The only constant is the texture of my result;
the pasta is dense, and the surface very smooth.

In the mouth it has a texture I would describe
as "slimy leather".

Funny, this is the apt description of how most restaurant home-made raviolis
I've tasted in New Haven, CT: smooth surface, dense, slimy leather -- but
good.
Dee Dee

"Dee Randall" <[email hidden]> wrote

Quoted message said:

"bugbear" <bugbear@trim_papermule.co.uk_trim> wrote in

message

Quoted message said:

news:[email hidden]...

Quoted message said:

Judith go said:

"bugbear" <bugbear@trim_papermule.co.uk_trim> wrote in

message

Quoted message said:

Quoted message said:

Quoted message said:

Try buying semolina pasta flour and following the recipes

on the

Quoted message said:

Quoted message said:

Quoted message said:

packet. From there you can experiment to get where you

wish to be.

Quoted message said:

Quoted message said:

Quoted message said:

I made pasta at home for years before moving to Italy.
You don't really say what your malfunction is....

Because I don't know :-(

The only constant is the texture of my result;
the pasta is dense, and the surface very smooth.

In the mouth it has a texture I would describe
as "slimy leather".

Funny, this is the apt description of how most restaurant

home-made

Quoted message said:

raviolis I've tasted in New Haven, CT: smooth surface,

dense, slimy

Quoted message said:

leather -- but good.
Dee Dee

I make my homemade pasta (and a FUN mess) with semolina flour.

I usually add tumeric to golden up on the color appeal.

Andy

"Andy" <q> wrote in message news:[email hidden]...

Quoted message said:

"Dee Randall" <[email hidden]> wrote

Quoted message said:

"bugbear" <bugbear@trim_papermule.co.uk_trim> wrote in

message

Quoted message said:

news:[email hidden]...

Quoted message said:

Judith go wrote:
> "bugbear" <bugbear@trim_papermule.co.uk_trim> wrote in

message

Quoted message said:

Quoted message said:

>
> Try buying semolina pasta flour and following the recipes

on the

Quoted message said:

Quoted message said:

> packet. From there you can experiment to get where you

wish to be.

Quoted message said:

Quoted message said:

> I made pasta at home for years before moving to Italy.
> You don't really say what your malfunction is....

Because I don't know :-(

The only constant is the texture of my result;
the pasta is dense, and the surface very smooth.

In the mouth it has a texture I would describe
as "slimy leather".

Funny, this is the apt description of how most restaurant

home-made

Quoted message said:

raviolis I've tasted in New Haven, CT: smooth surface,

dense, slimy

Quoted message said:

leather -- but good.
Dee Dee

I make my homemade pasta (and a FUN mess) with semolina flour.

I usually add tumeric to golden up on the color appeal.

Andy

I've noticed in markets now "pasta flour" which is probably 1/2-1/2
semolina. But I can't say for sure. I have some in my freezer, but haven't
tried it yet.

But THANK YOU for the tumeric suggestion. I'm always looking for another
way to use tumeric. It's so good for you. Not only that, I like the funky
taste.
Dee Dee

Unfortunately, I've never tasted pasta in Italy so I cannot make a
comparison with my home made pasta. However, I've used both semolina and
regular flour (US flour - I use Canadian flour for bread making) and have
had success with both. I don't have the slimy leather texture, which I
would think was a good thing (perhaps I need to visit New Haven, CT ;o).
When I make pasta I use only one type of flour. I've always understood
pasta to be made with semolina until I recently read the Cook's Illustrated
book on pasta and tried the flour type (his semolina pasta has a combination
of both flours). I prefer the semolina but it's a close call. Perhaps if
you elaborate, the recipe you use, how long do you knead, do you let it sit
etc..? As for the appliance, I use the KitchenAid pasta attachments. It's
great having both hands free to manipulate the sheets.

Carole

"bugbear" <bugbear@trim_papermule.co.uk_trim> wrote in message
news:[email hidden]...

Quoted message said:

A while ago (hell - it's a year) I posted a question
about pasta making.

I'm still failing.

Has anyone been to Northern Italy (e.g. Florence,
but I imagine Tuscany in general) enjoyed the local
soft-textured pasta, then returned to dear old
Blighty, and

*successfully reproduced the pasta at home* ?

I have one of these:

http://www.sharpknives.com/gourmets_toolbox_pages/imperia_pasta_machine.htm

Quoted message said:

Which should help with part of the processs.

Yours in hungry anticipation...

BugBear

"Dee Randall" <[email hidden]> wrote

Quoted message said:

Quoted message said:

I make my homemade pasta (and a FUN mess) with semolina flour.

I usually add tumeric to golden up on the color appeal.

Andy

I've noticed in markets now "pasta flour" which is probably 1/2-1/2
semolina. But I can't say for sure. I have some in my freezer, but
haven't tried it yet.

But THANK YOU for the tumeric suggestion. I'm always looking for
another way to use tumeric. It's so good for you. Not only that, I
like the funky taste.
Dee Dee

It's GOOD for you??? I had nary a clue.

The amount I add, usually two teaspoons to a 3 cup semolina batch,
doesn't really figure into the flavor, well after adding marinara sauce
and parmesan cheese, anyways.

It's not worth it if you combine the s'ghetti with marinara and paremsan
prior to serving.

Andy

Quoting from message <[email hidden]>
posted on 17 Oct 2005 by Andy
I would like to add:

Quoted message said:

"Dee Randall" <[email hidden]> wrote

Quoted message said:

Quoted message said:

But THANK YOU for the tumeric suggestion. I'm always looking for
another way to use tumeric. It's so good for you. Not only that, I
like the funky taste.
Dee Dee

It's GOOD for you??? I had nary a clue.

Aids digestion, is anti-inflamatory, *probably* anti-cancer and liver
protective, *possibly* assists in lowering cholesterol levels and
warding off Altzheimers, according to various reports.

Has been used for centuries in Ayurvedic (?sp) Medicine.

--
..ElaineJ. Home Pages and FAQ of uk.food+drink.indian can be viewed at
..Virtual. http://www.users.zetnet.co.uk/ejones/ufdi/index.html
StrongArm Under construction, FAQ, recipes, tips, booklist, links
..RISC PC. Questions and suggestions please, email or to the newsgroup

Dumbdora said:

I have reproduced successfully. But I Am italian

That means you reproduced with a donkey.

Sheldon

"bugbear" <bugbear@trim_papermule.co.uk_trim> ha scritto nel messaggio
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Quoted message said:

Pandora said:

I have reproduced successfully. But I Am italian 🙂

Yes. But what about making pasta ;-)

BugBear

I have posted many recipes with fresh eggs pasta! For example Fettuccine
with porcini mushrooms and "little guitar with zucchini's flowers". Haven't
you seen them?
tell me!
cheers
pandora

"bugbear" <bugbear@trim_papermule.co.uk_trim> ha scritto nel messaggio
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Quoted message said:

Ophelia said:

"bugbear" <bugbear@trim_papermule.co.uk_trim> wrote in message
news:[email hidden]...

Quoted message said:

Pandora wrote:

>I have reproduced successfully. But I Am italian 🙂

Yes. But what about making pasta ;-)

Bugbear, if you have had success making it in Italy

I have had success only in EATING the pasta
in Italy (and a great deal of pleasure, I might add)

Quoted message said:

but not in UK may I
suggest the flour is the difference. You can buy 00 flour in UK in
supermarkets

I have used both '0' and '00' flour
with no improvement; indeed, with no detectable
change.

Whatever I'm doing wrong, it's a strong enough
factor to outweigh other factors :-(

How many eggs do you put? You must put 1 big egg every hg. of flour. If you
want you can add 1 tbs of olive oil. 00 flour is OK!
Pandora

Quoted message said:

BugBear