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/ck/ - Food & Cooking

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4672725 No.4672725 [Reply] [Original]

anyone make their own pasta?
shit is awesome

i gotta ask though, i've been doing that thing where i put the flour on the work surface, make a well in it, put the eggs in the well and try and gradually mix the flour in
and inevitably every single fucking time the egg breaches the wall, goes everywhere, and i frantically jam it all together with my hands until we're at dough stage
it's still delicious, but i'm wondering, what's the point of doing that directly on a work surface rather than mixing it up in a bowl?

>> No.4672731

One less thing to wash.


Also, I never had your problem. Are you making pasta only for a single serving or something? If you're making a large batch, the flour will be enough to create a far better well than if making only enough pasta for a handful of servings.

>> No.4672735

>>4672731
depends
i use a one egg to 100g of flour per person ratio and have made it for up to four people before.
i think maybe i'm just not that good at it

>> No.4672764

>>4672725
I do, and I especially love cracking some fresh pepper into the dough when I put it through the machine. It looks cool, and it tastes great.

>> No.4672775

>>4672725
>anyone make their own pasta?
I do all the time. I need a new crank for my pasta cutter like that one though. I'm reduced to using a knife or my rolling pin pasta cutter.

>> No.4672777

>TWF you finally get good enough to make fresh pasta and have it fully cooked in the same amount of time it takes to simply cooked store bought dried pasta.

>> No.4672796

>>4672725
I dunno the exact reason why they make pasta with the well method, I can only guess that they do it becuz ppl who use this method doesnt use exact measurements. Due to humidity and temp you might need less flour or more water.

>> No.4672848

I make it in a bowl, with 1 egg per about 3/4 cup flour. I roll that bitch out by hand, and cut it by hand as well. It's making my forearms fucking enormous. I do need a real pasta rolling pin, as I'm using a basic one that has an axle going through it.
And unless you're fucking massive, or you have a better technique, don't try to roll out large quantities of dough by hand. You won't be able to get it thin enough.

>> No.4672895
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4672895

>>4672848
>as I'm using a basic one that has an axle going through it.
Pleb.
>tfw master race wine bottle rolling pin

>> No.4672907
File: 292 KB, 1500x1125, il_fullxfull.331472681.jpg [View same] [iqdb] [saucenao] [google]
4672907

>>4672895
A pasta rolling pin looks like this. There are many styles that cut different widths and cut squares and various shapes as you roll across the. For a wine bottle method, you'd need to use a knife to cut your pasta after rolling it out. With these, you will still need a regular rolling pin or wine bottle to make the dough flat enough.

>not using a marble rolling pin

>> No.4672929

>>4672907
>The American Woman's Cookbook
>being that thick
Do you really need that many words to explain how to heat a TV dinner or make a sandwich? We all know that's all American women "cook," anyway.

>> No.4672938

>>4672725

I measure by weight, and I use a bowl. I also have a tiled counter, so getting dough out of the grout is a pain the the anus.

>> No.4672950

>>4672929
0/10

>>4672725
I dunno, OP, I use the same technique with gnocchi because someone told me to. The egg always ends up at the bottom of the dough pile so then I feel like I'm overmixing it, but they turn out okay. Do you use a pasta machine?

>> No.4672976

>>4672929
>google image
>being this buttfrustrated

Thanks for the lol.