Forum Thermomix
Welcoming Center, Management and General Chat => Chit Chat => Topic started by: Tasty on April 27, 2012, 03:55:01 pm
-
I'm thinking of having a go at making my own pasta and I'm just wondering what equipment I will need. Is it only a pasta rolling machine or do you need other things like a drying rack thing etc.
-
We drape it over the backs of chairs if we are only doing a small amount. If we are going to make an avo of it, I drag out the clothes airer give it a good clean and use that. Have found it handy to wrap the rungs in glad wrap first ;)
-
A pasta rolling machine certainly makes life easier. However youi could make stracci - roll your pasta thinly then hack into randomly shaped bits. Alternatively roll the pasta thinly, dust well with semolina then roll up like a swiss roll and cut across in thin slices. Unravel the slices and dry over the back of a chair. There are also lots of other shapes that can be done by hand - they just take lots of time and practice. Have fun.
-
Tasty I just brought myself a pasta roller to give pasta making a try. Not sure when I'm going to try it though :). I'm prepared for it to take a few hours and I know that its not that easy. Will give it a go soon. My pasta roller only cost me $15 at Kmart so no loss if I don't use it much. But I am hoping I actually enjoy it and make pasta regularly. :)
-
the only thing i would buy is a paint brush. you can use just about anything for drying the pasta, i like to dry it flat,less chance in breaking ;D
-
Hi fundj
What is the purpose of using the paint brush, is it to clean the pasta machine? :)
-
yes desi ;D
-
Hi Tasty
So many wonderful ideas here for drying the pasta.
I enjoy using the pasta making machine. Apart of spaggeti I wanted to try making ravioli as well and I bought the ravioli attachment for my Atlas machine. However, I found it difficult to use. Later I discovered that you don't have to pay for expensive attachments. There are lots of inexpensive tools sold in the shops that can do a good job. Such as individual ravioli cutters or some that you can make a dozen at a time. I have made ravioli a few times which was delicious with tomato salsa :)
-
Ok so I finally got around to making pasta using the atlas machine that we got given for free and I have to say it's a lot simpler than I thought although it can be time-consuming but I assume that will change once we get a little more practice in.
Used Uni's eggless pasta dough recipe and it worked out well, even though when I saw it after the first knead I thought that there would be no way it would work.
Hubby cooked a sample and we didn't realise that fresh pasta takes a lot faster to cook so it was overcooked and slimy. So we googled and realised it only takes 1-3 minutes and it rises to the top when ready (how easy is that?!)
Anyway, have some questions:
- What thickenss should we be making the pasta at (we made fettucine and spaghetti)
- The cutters for both the fettucine and spaghetti didn't cut properly so we had two strands stuck together each time and had to separate them - how do I solve this problem?
- what effect does egg have?
Will be trying the egg version in a week or two.
Will also post photos of first attempt. So excited with how it all worked!!
-
Maybe that's why it was given to you for free Tasty - it didn't work properly ;D Only joking, I have no idea how to fix your problem but Uni will know ;)
-
Uni will know. have fun with pasta machine though. :)
-
sorry tasty but i have given up one the 1 strand spaghetti, some will happen with the egg.
anyone tried it with the KA attachment
-
Ok so I finally got around to making pasta using the atlas machine that we got given for free and I have to say it's a lot simpler than I thought although it can be time-consuming but I assume that will change once we get a little more practice in.
Used Uni's eggless pasta dough recipe and it worked out well, even though when I saw it after the first knead I thought that there would be no way it would work.
Hubby cooked a sample and we didn't realise that fresh pasta takes a lot faster to cook so it was overcooked and slimy. So we googled and realised it only takes 1-3 minutes and it rises to the top when ready (how easy is that?!)
Anyway, have some questions:
- What thickenss should we be making the pasta at (we made fettucine and spaghetti)
- The cutters for both the fettucine and spaghetti didn't cut properly so we had two strands stuck together each time and had to separate them - how do I solve this problem?
- what effect does egg have?
Will be trying the egg version in a week or two.
Will also post photos of first attempt. So excited with how it all worked!!
Until now, I have made my pasta mixture by hand but will try in in the tmx today. We have an electric pasta cutter and I find that when the mixture is too moist it when it doesn't cut properly and the strands stick together. Our fettucini is usually about 7 thickness I think. I have only ever made the egg and flour mixture.
-
Quick question, do you still cook the pasta in the TMX?
-
Tasty my spaghetti stuck together too. Uni gave me the tip of dusting the pasta machine rollers with flour before rolling the pasta.
Am going to try again this week.
-
Quick question, do you still cook the pasta in the TMX?
I haven't tried to cook it in the TMX but I would think I'd still cook mine in my big pot on the stove. For four of us(incl 2kids) I make 300g of flour worth of the pasta. I can't see that fitting in the bowl with enough water to cook it properly considering I use about 4 liters of water at least.
-
CraftyMum do u cook store bought pasta in the TM, i do 500g with no problems. i am really fussy with pasta ;D
-
CraftyMum do u cook store bought pasta in the TM, i do 500g with no problems. i am really fussy with pasta ;D
I haven't cooked store pasta in TMX yet. When I make my own fettucini there is quite a lot of it - would probably fill 3/4 of the bowl in a loose-ish clump. I just can't see how there would be enough room for it and the water to cook properly without boiling over.
-
Photos tasty??