Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: brazen20au on December 05, 2008, 08:35:54 pm
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my wonderful mother gave me a gorgeous red pasta maker for my birthday and i'd love to have a go with it tonight - anyone got a recipe to recommend - one that you've tried and know is good? (even if it's not a tmx one, i'm happy to convert :))
has anyone used the tmx one? any comments?
thanks!
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The pasta recipe is fine - use bakers flour (with extra gluten) - Italian "00" or whatever you use for making bread.
Once the pasta dough has been made and rested, try making lasagna -put through the rollers til about the second thinnest.
You can roll the lasagna sheets up once cooked to make cannaloni- easier than stuffing the premade shells.
YOU ARE GOING TO HAVE FUN!!! ;D ;D
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i use aldi flour to make bread :-[
i will buy some special flour this afternoon if i remember!
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HELPPPPPPPPPPPPPPPPPPP
i tried this pasta tonight and it was a complete and utter disaster >:(
bought the proper flour, made it exactly as the recipe said (what size eggs am i supposed to use?)
it came out like breadcrumbs and i wasn't too worried as it seemed to hold together a bit once i used my hands. but then i realised it was very dry (i had to add quite a bit of water) and it was as tough as old boots ??? it was SO tough i couldn't FORCE it through my pasta maker.
i'm really annoyed and disappointed - what went wrong??? any ideas?
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Sounds like your dough was way too dry. You can find my recipe at http://www.recipesonrails.com/recipes/show/526-pasta (http://www.recipesonrails.com/recipes/show/526-pasta). The amount of liquids can vary with the flours you use. I use half all purpose and half semolina. For eggs, I usually use extra large (I know the standard for recipes is large.... ). If you find that it's still too dry, you can add some water.
Maybe you should post the recipe you used, might give us an idea what you did wrong.
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Hi brazen, I have used the recipe and successfully -as Warren says the moisture content of the flour can vary. Some bakers use hygrometers to measure moisture content of flour when mixing to know how much water/fluid to add to the batch.
If it looked like breadcrumbs then it sounds like there was not enough moisture. Best to add a little and knead some more. You need to knead it to activate the gluten and enable it to stretch. It needs to be pliable and smooth after
Did you let it rest after the first knead?
It may help to put it back into the TMX ( or leave it in to rest if you aren't using the machine for 30-60 minutes) and knead it again for a minute before passing thru the rollers. It needs to be pliable and smooth to do this step.
Did you roll and fold a few times on the first setting?
Sorry, hope you try again.
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the recipe doesn't really say much at all! (will post it later) and it certainly doesn't mention resting. i wanted to use it this evening for a lasagne so lucky me gets to try again lol
more later...
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ok, here's the 'recipe' (somehow i suspect it's written for people who know what they're doing not complete novices)
Pasta Dough
3 eggs
300g plain flour
10g EVOO
place all ingredients in TM bowl. set dial to closed lid position and knead for 2 minutes on interval speed.
note: up to 500g of flour can be used - use one egg for each 100g of flour
that's it, that's all the instruction there is :(
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Well, as we've already mentioned, the size of the eggs can make the difference. I'd go with extra large (at least, that's what we call them in the US). 100 grams of flour per egg sounds about right, but it shouldn't be granular when you mix it. Also, you should add some salt to the dough... I do it by sight, and can't give you an exact measurement... sorry. I'd say at least a half teaspoon (don't know how that equates to your measures).
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I've used that recipie a few times and it has been fine. It does look like breadcrumbs - I just pull it out and press it all together - give it a little knead and let it sit while I assemble the pasta machine and it seems to work fine.
I do have issues storing it though - I keep it in the fridge and it seems to stick together too much when I cook it.
I am going to try with gluten free grains so that may be interesting!
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I do have issues storing it though - I keep it in the fridge and it seems to stick together too much when I cook it.
Try mixing some semolina through it when cut at first to help prevent it sticking. The semolina drops off in cooking but helps prevent sticking
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Thankyou - that is a great tip.
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One thing I learned is always to let if rest and I do that in the fridge for about an hour and have no trouble putting it in the pasta maker. I also use throw lots of flour around when rolling it..
There is nothing on earth to compare with fresh made pasta.
Gretchen
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I have made my own pasta for a long time and I also wasn't too happy with the result from the TMX. The recipe was pretty much what I always use so I'm not sure why but mine also came out like breadcrumbs. I had to take it out of the TMX and knead it by hand so I felt like I got the TMX dirty for no real value.
I have found that pasta making, like bread making, is all about feeling the dough rather than following the recipe. It should be smooth and flexible and not stick to your fingers. If mine isn't moist enough I add olive oil or a little water. You have to be careful to add only a very small amount at a time and work it in (by small amount I mean just wet your hands).
After you've got it to the right consistency, cover in plastic (I usually stick in a tupperware) and rest in the fridge for about an hour. Then you can start working through your pasta maker.
It's important to work the dough so it needs to go through each setting on the pasta-maker (well to be honest I use every second setting because I'm lazy). So cut off a small piece, pass it through at setting 1 - 3 - 5 - 7 - 8 (for example). The more times you pass it through the better it is. If you want to get a nice even, tidy look, fold it into a nice rectangle and then pass through the same setting. So do setting 1 - fold - setting 1 again. It gives a more professional look and works the dough more (although I usually only do this if I'm giving the pasta to someone else!).
Good luck! It's worth the effort.
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Excellent advice Bella Bear. It is all about out the feel and the love.
Gretchen
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I hope it works for you Brazen. I haven't made my own pasta for about 5 years. Since we shifted houses. I have no-where in this house that I can anchor the pasta machine. I may have to get DH to cut me a pasta making board.
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We have to open out our extending table enough to put a big chopping board that DS1 made me on the table and anchor the pasta machine to that :-)) :-)) works though and my lot are now addicted to fresh pasta - yay ;D ;D
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Sounds like a good idea Kathryn. I don't have a table or cupboard edge I could anchor it too.
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I make homemade pasta for my restaurant and i use the TM.
Here is what i do to get pasta for 1 person( aprox 155g)
100g flour (the cheapest works fine so no need to use 00)
1 egg
a pinch of salt
water/flour to adjust the dough
Put the flour,egg and salt in the TM and blend at medium speed reverse direction(the speed numbers is not visible on my TM anymore).
The dough should be looking grained and similar to cous cous. (add water or flour to adjust the result)
Take the dough out and shape it to a ball and let it rest for 30-120 min in the fridge.
Now the dough is ready to roll through the pasta machine.
Set on level 1 and roll the dough through.
Fold the dough on middle and repeat this process(10-15 times) untill the dough gets rubber like which means that you now have made very long gluten strings in the pasta and it will not break easily and be very flexible.
Continue to roll the dough through the pasta machine untill you reach your desired level. I use 9 for papardelli and 8 for lasagna and for stuffed pasta like ravioli i prefer 7 so the paste dosnt melt through.
Cook pasta in soft boiling water with a bit of salt (I use the common ration of salt/pasta/water which is 10g salt 100g pasta 1000 g water).
Cook until tender.
A nice way to serve is with fresh sliced tomato, fresh sliced onions, a bit of fresh sliced garlic and fresh chopped Sage. Just pour the fresh pasta over the very very thin sliced vegetables and add a bit of olive oil and flavour with fresh grinded pepper and salt.
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Bluesed, Do you use something to stop the pasta sticking together before you cook it ?
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Wow, I can't believe you have worn your speed numbers off :o :o How much use does a machine have to have for that to happen ???
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Thanks for that bluesed. I really must get to making my own pasta again. It is so nice.
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thank you bluesed. everyone in our family loves their mama more when she (I) makes fresh pasta. i think i could also love them a little more if they helped clean up the big mess i make. in a restaurant, do you have lots of little one person pasta serves resting in the fridge - or do you have one big dough ball that you take off roughly 155g when/as you need it? how long would dough last in the fridge?
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Wow, I can't believe you have worn your speed numbers off :o :o How much use does a machine have to have for that to happen ???
It's nothing to do with use jd but excessive cleaning when wiping the machine down, well that is what I heard when at UK Thermomix one day when we were using a machine with the same problem.
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Mine gets cleaned lovingly plenty of times but if the numbers were to start to fade I would have to write them in with a texta or something :P :P :P
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Perhaps they rub too hard. I'm gentle with Termite. :P :P
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Perhaps they rub too hard. I'm gentle with Termite. :P :P
I think you hit the nail on the head Cookie.I think in a commercial kitchen they are more vigilant with their cleaning.Not like that in this house! :D
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To make the pasta not stick together just pour over lots of flour dont worry about the look of it as all goes out when you boil it.
I scale of 155g rations and put them in freezer bags and put them in the freezer. I think they can last up till a month but i never have it that long.
For those of you who is considderring to make pasta but dont have the machine yet make yourself a favour and buy a model that can be attached with an engine!
Lots of models has the posibilty of attaching a seperate engine so you dont need the handle and either the table attachment which btw never fits in the kitchen!
Engines can be purchased from ebay and other online shops and cost around 50-100$. Those money spend on an engine and a pasta machine is earned back very fast(depending on how much pasta you eat) but it really taste so much better then dried pasta.
Also most of the "fresh pasta" you can buy in shops are not very good quality and has lack of flavour and texture. Also the cheap brands are made with a teflon press which make the surface of the pasta very smooth which is bad because then the sauce will not stick to the pasta.
I prefer good dried pasta compared to the "fresh pastas" you can buy but homemade pasta tastes so much better that you will never eat anything else after you have tried.
Ohh and i forget by making your own pasta you can add lots of nice colors and flavours to make it taste even better. Try with, spinach, sundried tomatoes, squid ink, garlic powder, fresh herbs like basilic, parsille.