/ck/ - Food & Cooking

I use a pastamachine, but even then it's really all about patience. The more patience you have with the folding and the rolling, the better the gluten will form and the better the texture will be. I'd suggest having something to hang it on while you're working, because it tends to clump when you're inexperienced with the amounts of flour.

I use oliveoil, flour, water and eggs. Some people I know salt the pasta dough, but I prefer to salt the water.

There is absolutely no need for a food processor, just smash everything together on your table.

Just keep trying anon

>>6140304
>>6140247

This. I teach classes for student groups, nothing but hands and a wooden dowel for rolling, pic related. 1 egg, 3/4 cup flour, drips of water as/if needed.

Regarding gluten development, it's important to rest the dough at room temp for a half hour or so, the gluten relaxes and you'll get a smoother, more elastic dough that's easier to work with.

>>6140324
Holy shit, what is that giant bee mech death roller?

>>6140332
My biscuit cutter is now officially called a giant bee mech death roller. Thank you.

>>6140351
looks sementastic. But really, it looks delicious.

Make a well in the flour. Dump eggs and a bit of salt in it. Slowly incorporate the flour until it becomes somewhat workable. No need for a food processor. Pass the dough through the pasta roller at the widest setting. Fold and repeat, slowly making the gap narrower and narrower. When your dough becomes smooth and doesn't stick, roll it through the cutting setting. Let rest for a bit and then boil for 1-2 minutes.

>>6140247
>oil in pasta dough

Homade pasta is horrible.
I ran a thread last week and got lots of great advice only to find out that I HATE homade pasta.