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Is anybody else making their own pasta?  RSS feed

 
pioneer
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I don’t recall seeing any discussion about this, and was wondering if anyone else likes to make home made pasta as much as we do.

It it very tasty, especially when made with eggs from one’s own backyard, and flour that was freshly milled.

Most if the time we use chicken eggs, but use duck or geese eggs when we have them.



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[Thumbnail for 19CAF43A-5107-40A2-BF40-AD2E0E6F9C10.jpeg]
 
pollinator
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I do make my own pasta from time to time, but being diabetic, it isn't the best for me. Some of my favorite ways to eat homemade pasta are noodles in homemade chicken noodle soup and tagliatelle with bolognese sauce.
 
pollinator
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Location: Near Philadelphia, PA
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I've made pasta with both a classic hand-cranked roller set-up and a Philips extruder.  The Philips (which I got second-hand) is easy and quick, and quite versatile with different dies for a variety of shapes, but is a bit of work to clean after use.  They are apparently quite popular in Asia.  I'm looking forward to incorporating vegetable purees into my mixes for taste and color and also would be glad to hear about things folks have tried.

Pasta made with duck eggs sounds great!
 
Liv Smith
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Not familiar with Phillips extruder. Judging by the name, you can make different shapes of pasta with it? I’m gonna have to look it up.

I have not made pastas with anything else besides classic flour and eggs. I’m pretty boring that way.

Maybe one of these days I’ll try it with some nettles, like instead of spinach.



 
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I have an Imperia Model 150 for making pasta. My youngest (3 years) loves turning the handle although it really slows the process down!

I'm hoping this year to start drying big batches of pasta for quick dinners.
 
gardener
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Enjoying this thread!

I'd like to try making noodles with buckwheat this summer, which I've heard is very popular in Japan.

I've never done anything like this before though, so it should be interesting!
 
gardener
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I don't have a machine anymore but still make fresh noodles. Dough is rolled out & then sliced into long strips with a knife. They are slightly thicker & wider than machine made. They do dehydrate & store fairly well but I prefer them fresh.

Going to try buckwheat noodles this year. That sounds excellent. It makes great bread & pancakes.
 
Phil Gardener
pollinator
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I thought this video was mesmerizing!

300 years of Noodlemaking Tradition
 
Liv Smith
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Phil Gardener wrote:I thought this video was mesmerizing!

300 years of Noodlemaking Tradition



Hmm, mesmerizing indeed.

Things I loved in the little video is how you don’t see plastic or latex gloves on their hands, and all their tools are wooded and it seems there is no waste from the process. And the noodles getting dried outside, in the air!

Very cool, thanks for posting that.
 
pollinator
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I love making pasta. No machine though. Then i discovered how fast and easy it is to make gnocci, so I've been doing that since. I'll add my overcooked veggies and herbs from the soup base and anything else laying around, puree it and add to the mix.
 
Steve Thorn
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Phil Gardener wrote:I thought this video was mesmerizing!

300 years of Noodlemaking Tradition



Wouldn't it be awesome to be able to make noodles like that!
 
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Location: Central Oklahoma
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I got a hand-crank a couple of years ago but before that I rolled them out and cut them with a pizza cutter.  Grandkids loved to help with that!
 
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