Forum Thermomix
Questions Doubts and Requests => Tips and Tricks => Topic started by: Thermomixer on September 20, 2009, 03:06:12 pm
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Sim had spoken about being worried about hand rolling pasta for lasagna because she doesn't have a pasta machine:
Today for me, I'm combining the TM with my slow cooker today and making a large batch of eggplant vegetarian lasagna, yum! I don't have a pasta maker, but I am going to try and make the pasta dough in the TM and roll it out thin with my rolling pin. I have no idea how this will go.... apparently it is difficult, it may end it tears. I have been eying off pasta makers, but I don't want another appliance but I love fresh pasta (but not the 'latina fresh' kind).
Not sure how it went Sim, but it should not be difficult - here are some tips.
After the pasta has been made in theTMX allow it to rest, covered to prevent drying out, for about 30 minutes.
Then, put it back into the TMX and knead on interval setting :: for another minute or minute and a half. This helps develop the gluten and make it easier to work with for rolling.
So, now to rolling:
(http://i489.photobucket.com/albums/rr257/thermomixer/Pasta2.jpg)
The easiest way is to break off pieces of dough
(http://i489.photobucket.com/albums/rr257/thermomixer/Pasta3.jpg)
and roll them into snakes.
(http://i489.photobucket.com/albums/rr257/thermomixer/Pasta4.jpg)
Then use your rolling pin on a well-floured surface to make them into long sheets
(http://i489.photobucket.com/albums/rr257/thermomixer/Pasta5.jpg)
These can then be cut into 15cm lengths to be boiled in lots of boiling salted water a couple at a time if making lasagna (some people just put it straight in uncooked - which ever way you like)
To make tagliatelle or fettucine type pasta you can roll it up ( you should do one sheet at a time and more or less fold into 5cm sections loosely - but I was in a hurry and just rolled them all up together -naughty).
(http://i489.photobucket.com/albums/rr257/thermomixer/Pasta6.jpg)
When it is folded you can cut it into thin strips and unravel them as you go and gently toss and place them aside ready to cook.
(http://i489.photobucket.com/albums/rr257/thermomixer/Pasta7.jpg)
(http://i489.photobucket.com/albums/rr257/thermomixer/Pasta8.jpg)
You cook it in boiling salted water just for a couple of minutes and then mix with your favourite ingredients.
This was prawns cooked in some prawn oil that I made a couple of weeks ago and some red peppers:
(http://i489.photobucket.com/albums/rr257/thermomixer/Pasta.jpg)
So not that difficult - as they say - "If I can do it, then you can do it too!!"
(http://i489.photobucket.com/albums/rr257/thermomixer/Pasta1.jpg)
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looks delicious thermomixer! rustic pasta is my favourite!
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I believe hand rolling is easier than rolling in my "you beaut" very expensive Italian machine. You really need four hands for that thing. I have just lent it to my TMX consultant for her to have a go. If I don't get it back I won't care much. Resting the dough is very important plus use lots of flour dusting as you work it. I love homemade pasta apart from it's taste as it cooks so quickly, looks homemade, and you can add interesting things to it.
Gretchen
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You're so lovely thermomixer! Thanks for posting this, mine wasn't quite as successful as yours in your photographs, but practice makes perfect.
After I followed all the steps and the EDC for pasta, the mixture looked like little crumbs. Does this mean it needs more oil?
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Just add a LITTLE water if it is still like crumbs after 30 seconds of kneading - like a teaspoon at a time - then blend on Speed 4 for 5 seconds and if it doesn't come together add another teaspoon and spin. You can add a little more flour if it looks too moist.
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Alright, next time should be good.
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I believe hand rolling is easier than rolling in my "you beaut" very expensive Italian machine. You really need four hands for that thing. I have just lent it to my TMX consultant for her to have a go. If I don't get it back I won't care much.
I agree - I bought a you beaut attachment for the KA and even lent it to the local restaurant one time when I saw two chefs struggling to roll out pasta. You have both hands free and I love it. Don't even think that they took it out of the box !!!!
(http://i489.photobucket.com/albums/rr257/thermomixer/PastaRoller.jpg)
(http://i489.photobucket.com/albums/rr257/thermomixer/PastaRoller2.jpg)
(http://i489.photobucket.com/albums/rr257/thermomixer/Squidies.jpg)
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Great step by step photos Thermomixer and your end result looks delicious! ;D
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I'm impressed too Thermomixer - are you sure you are in the right profession as a vet ??? ??? ??? The food industry is calling you ;) ;) ;) ;) ;)
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Oh my Buddha do i love that attachment! Oh wait, I don't have one of those KA. Do I need to go shopping?
Gretchen
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Thermomixer Mrs T must love you and all your cooking. It all looks lovely.
I haven't tried pasta in the TMX yet. I have a pasta machine but haven't used it for about 5 years.
I especially loved the dark pasta- squid ink pasta??
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Thermomixer Mrs T must love you and all your cooking. It all looks lovely.
Yes, except that too much of a good thing is not always too good for the figure ;) ;) ;D - so she blames me :-))
I especially loved the dark pasta- squid ink pasta??
Yes, squid ink pasta with baby octopussies in the sauce (made in the TMX - but not posted yet :-[ :-[ )
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I like the height the KA gives with this attachment, and obviously a certain degree of hands free. With the manual machine there are hands everywhere, and if you have only one pair it is even more difficult.
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Thermomixer, where did you buy squid ink from? I was searching for it everywhere, I went to many Asian grocers with no luck. When I asked the shop assistants, the looked at me like I was really weird and they had no idea what I was talking about. A while back I needed it for a black crepe recipe as part of some overly complicated dish that ended up turning out awful, and taking 3 hours, lol.
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I buy it through Italian grocers - not sure who that may be in Canberra - maybe essential Ingredient?
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Oh ok, there are a few around. I'll check it out, cheers
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We love homemade pasta, haven't had bought stuff for ages. Oh wait I lie, we had a quick carbonara with some dried egg fettucine not that long back. I must make some soon. I do a really simple sauce of semi dried toms, mushies and sliced olives. Just cut it roughly and cook together, I also add danish fetta. It's a dry sauce though. YUM I am craving it now lol. Might have to make it this weekend.
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sim, none of the places at the belco markets had it? i'm guessing somewhere like manuka or kingston or the fyshwick markets might be your best bet...
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I originally thought it would be an Asian ingredient, so I looked throughout the Asian grocers, but I reckon the Italian deli's out in Belco would be the place to try. I tend to not shop around Kingston and Manuka because it is overpriced... (that's my opinion at least)