There’s no reason not to make your own pasta.

[Anonymous No.17447826]

I mean, unless you’re too stupid or lazy to handle this pleasant, simple task.

[Anonymous No.17447835]

>>17447826
It's about consistency. The pasta guys have the equipment. I do not

[Anonymous No.17447844]

I prefer the slight bite of dried pasta to the softness of fresh.

[Anonymous No.17447850]

>>17447826
I'm too stupid, the pasta somehow tastes too watery and completely different from what I am used to from store bought pasta. How are they even supposed to taste like? Mine tasted like soft egg dough, that has been boiled.

[Anonymous No.17447860]

>>17447826
>this lazy bait again

[Anonymous No.17447869]

>>17447850
this, should I let it dry? I'm rolling it by hand, should it be thinner? I haven't made semolina pasta yet, but I don't think that's the problem

[Anonymous No.17447883]

>>17447869
you can look up what thicknesses people use for their pasta depending on what you're doing. If you're rolling by hand you're probably not getting it thin enough. Fettuccini is usually around 1.5-2mm thick.

[Anonymous No.17447885]

>>17447826
Sure let me just drop $200 on a kitchenaid pasta extruder so I can make rigatoni that tastes worse than the dried stuff at the store

[Anonymous No.17447890]

>>17447869
Too be honest, I really don't understand the drying process. You dry them, just to boil them in water in the next step. Is this italian autism?

Also, I think paper thin pasta is a liberal meme. This shit doesn't provide any sustenance whatsoever. I like eating pasta dishes for their provided saturation and the flavour holding properties, not because I want to eat a spoonfull of pasta water.

[Anonymous No.17447894]

>>17447826
Waste of time, dry pasta is used everywhere and is perfectly fine for any dish you make. You can use the extra time you save from not making pasta to kill yourself

[Anonymous No.17447903]

>>17447844
So let your freshly made pasta sit out overnight. Bam, it becomes dried.

[Anonymous No.17447907]

>>17447826
I admit, I'm lazy.

[Anonymous No.17447911]

>>17447894
It takes mere minutes and the dried stuff tastes like shit.

>>17447869
You need to use semolina or you’re making dumpling strips.

[Anonymous No.17447913]

>>17447885
Or spend $80 on a mercato atlas that will last forever and you can use to make all kinds of dough, fresh pasta, tortellini, ravioli, etc.
If you actual cook, which I know is fairly rare on this board, having a pasta roller is a no brainer.

[Anonymous No.17447921]

>>17447913
>mercato atlas that will last forever
mine sounds like it's chewing its gears up inside.
It's not long for this world.

[Anonymous No.17447929]

>>17447921
pop it open and give it a clean and grease then. It's a rod with some gears on the end, unless the gears have been rusted to shit it shouldn't ever break.

[Anonymous No.17447934]

>>17447929
I'll give that a shot, thanks anon

[Anonymous No.17447940]

>>17447860
>says the same janny who has made over three thousand McChicken threads

[Anonymous No.17448180]

>>17447826
Based OP, I made some myself two days ago. Came out tasting amazing.

>>17447911
No, you're still making pasta if you just use normal flour.

>>17447885
Is this bait? A pasta machine is like $40 and you don't even need one to make pasta, it only saves time.

[Anonymous No.17448244]

Fresh pasta is just like dry pasta, but it's flabby instead of al dente and tastes like eggs. Which do not taste that good. It's shit.

[Anonymous No.17448251]

>>17447826
Your pasta looks like shit.
I bet you like dudes fucking you in the ass.
Shut the fuck up, faggot.

[Anonymous No.17448341]

>>17448180
don't listen to the haters anon, your pasta looks good

[Anonymous No.17448378]

you guys ever do that thing where you grab a piece of dough and stretch it, fold it, stretch it, fold it, a hundred times until it's nothing but thin noodles? I've always wanted to try it

[Anonymous No.17448387]

>>17448180
>A pasta machine is like $40 and you don't even need one to make pasta
Oh yeah? I wanna see you make rotini by hand, ya mamaluke jabroni

[Anonymous No.17448440]

>>17448387
>rotini
That’s tortellini, dumbshit. And I can make it without a machine.

[Anonymous No.17448453]

>>17447903
but i dont have to do that with store bought
why go through extra work for a non-superior product?

[Anonymous No.17448462]

>>17448440
Of course that pic isn't rotini, it's rigatoni, you idiot. This is rotini. And i know you're not gonna do all the little shaping with some $40 pasta roller and an exacto knife. I wanna see you make fresh macaroni for mac and cheese then tell me it's an easy, fun project to do at home. Imbicile.

[Anonymous No.17448472]

>>17448378
lamian pulled noodles, I also want to make it, but seriouseats recipe uses nutritional yeast, and I'm not willing to buy that just for this, maybe I'll kill some of the yeast I have in the fridge and that'll work

[Anonymous No.17448473]

>>17448462
Or, instead of trying to make difficult pasta shapes at home, I'll use my roller to make fresh fettuccini, papardelle, spaghetti, and all kinds of filled pasta.

[Anonymous No.17448483]

>>17448473
Yeah, so you're limited to just long pasta and ravioli without an extruder. So if you wanted to make radiatori al pesto at home you're gonna have to buy the dried pasta. So your original post "There's no reason not to make fresh pasta" is idiotic.

[Anonymous No.17448523]

>>17448483
does this retard think i'm OP? retard, I'm >>17447860
guy

[Anonymous No.17448530]

you all are absolute dumb fucking niggers, this french boi has made it for you. watch the whole series
https://youtu.be/ptnXLYYIQ9Y
https://youtu.be/0j0bB8KsRxM
https://youtu.be/W8wZbNmdIKw
and on

[Anonymous No.17448549]

>>17448462
Nobody cares about fagtoni, retard. Italians don’t eat it. It’s a mutt meme pasta.

[Anonymous No.17448586]

>>17447911
Someone tell the entirety of Italy that they're doing it wrong, this anon that isn't aware semolina durum is actually a minority in daily Italian cooking has it right.

[Anonymous No.17448641]

>>17447911
>the dried stuff tastes like shit
Lol no. You just think your shit pasta tastes better because it’s flavored with your smug sense of thinking you cook worth a fuck.
You don’t. And I’ll take a shit in your face.

[Anonymous No.17448666]

>>17448549
Italians also have shitty food. Ever been to Italy? It's full of arrogant shithead wops who fuck everything up then claim its amazing. They'll shit out some garbage piece of art or music and pretend it's God's gift to culture. They're scammers and scum bags who have the worst taste in everything. Anytime you see some gaudy no-taste trash coming from America, the McMansions and all of Jersey, it's just Italians bringing their shit over here. It's insufferable.

[Anonymous No.17448683]

>>17448666
Agreed.
Worst Italian food I’ve ever had was in Italy.
Best Italian food I’ve ever had was in Tokyo.

[Anonymous No.17448692]

>>17448666
100%
but be careful one of the jannies must be italian, i got banned for shitting on italians too much here, despite the fact that they absolutely deserve all the hate

[Anonymous No.17449925]

>>17447826
It takes longer and is more expensive.
Also you end up with the worst shape of pasts unless you have a machine.

[Anonymous No.17450004]

I can't make these very well.
https://www.youtube.com/watch?v=BWrdi4I8g7M

[Anonymous No.17450964]

>>17447826
SO, as this is so easy and you are not dumb: how about you share your recipe?

[Anonymous No.17450969]

I pretty much only cook pasta when I just came from from a 12-hour shift and I just need to eat something before I pass out.

[Anonymous No.17451044]

>>17447826
Massive waste of time. Is your time worthless? I love to cook and do it for fun, but making pasta homemade will never cross my mind outside of a holidy

[Anonymous No.17451077]

>>17448472
why would pasta need yeast?

[Anonymous No.17451079]

>>17450969
>not just passing out then eating like a beast the next morning
going to sleep with a belly full of carbs is just silly

[Anonymous No.17451126]

>>17451077
"Nutritional Yeast"

[Anonymous No.17451130]

>>17447826
I make my own and I freeze it. Kinda wish I could make some more elaborate shapes though.

[Anonymous No.17451210]

>>17451126
whoops, my bad
the question still stands

[Anonymous No.17451443]

>>17451210
there's some obscure chemical element they add to get those noodles stretchy, but it's only available in glorious china, and apparently there's some related substance in yeast, but you don't want to add yeast, as it would leaven the dough, so you use dead yeast, aka nutritional yeast
here's the recipe https://www.seriouseats.com/hand-pulled-lamian-noodles

[Anonymous No.17451614]

>>17447826
I don't eat pasta because I'm not some fuckin peasant

[Anonymous No.17451645]

>>17447826
I prefer dried pasta most of the time. Fresh is great for light summery dishes like just tossing with some garlic basil and lemon, and goes with ragu too, but most other stuff I prefer dried. Fresh pasta has a different kind of spring which is pleasant in its own way but can never reach the same chewiness you get from a good quality dried pasta.

[Anonymous No.17451662]

>>17447913
yeah you completely missed that guy's point, sure you can make flat pasta or maybe orzo at home but that's about it, and besides you don't even need a pasta roller, i find it easier with a rolling pin. but try making a decent penne or fusilli without expensive equipment.

[Anonymous No.17451676]

>>17448440
This is tortellini, it's a filled pasta, what you replied to was penne rigate and you aren't going to make it without an extruder because it's compressed and condensed and it's literally impossible to achieve the same rigid texture by hand.

[Anonymous No.17451684]

>>17451676
forgot picture

[Anonymous No.17451758]

>spend 1000% more time and effort for something that tastes 10% better
Yeah nah I'm good

[Anonymous No.17451965]

>>17451676
why do you waste time on ameridumbs

[Anonymous No.17451992]

>why do you waste time on ameridumbs

[Anonymous No.17452060]

95% of the people obsessed with doing everything by hand are NEET with way too much free time.
btw I sure hope you didn't buy the flour at the store. Grow and harvest your own wheat, bitch.

[Anonymous No.17452065]

>>17452060
*does*
umad white boi?

[Anonymous No.17452133]

>>17451758
>>17452060
I agree. Idk why people on this board insist on doing everything the hard way and then continue to brag about it.

So you just spent over an hour prepping your ingredients, used multiple bowls and utensils, created a mess in the kitchen, and wasted even more time actually making your “homemade” food staple? Lmfao good job. I’ll just stop by the grocery store instead where it not only costs the same (if not cheaper), but also likely tastes the same (if not better). Better yet, I have so much more free time now.

[Anonymous No.17452789]

>>17447826
dried pasta is superior, sorry chud

[Anonymous No.17452806]

>>17451443
thank you

[Anonymous No.17452811]

>>17452133
>frogposter
>itoddler
>doesn't comprehend people like doing things differently
eat a bullet you fucking imbecile

[Anonymous No.17453950]

Bumping this gem

[Anonymous No.17455174]

i cooka da macaroni

[Anonymous No.17455206]

>>17447826

there's a lot of local italian restaurants that use grocery store pasta like normal families use.

[Anonymous No.17455767]

I made some yesterday actually. With spinach.

I essentially combined like 3 different videos I've seen into one recipe.

[Anonymous No.17455769]

>>17455767
This job is a bit messy.

[Anonymous No.17455772]

>>17455769
In hindsight I think I could have used less spinach.

[Anonymous No.17455775]

>>17455772
I wasn't sure how much I want to sqeeze through the mesh, but most pulp stayed on it anyway.

[Anonymous No.17455777]

>>17455775
Some of you I bet can probably point out the videos I used to do this.

[Anonymous No.17455778]

>>17447826
Why did you put it on the floor?

[Anonymous No.17455779]

>>17455777
I was worried I had too much of the wet stuff to flour, but it actually wasn't.

[Anonymous No.17455780]

>>17455779
I love working with dough, but I hate cleaning after doing it.

[Anonymous No.17455782]

>>17455780
I don't think i worked it for more than 10 minutes, maybe less.

[Anonymous No.17455786]

>>17455782
Into the fridge for an hour or so.

[Anonymous No.17455789]

>>17455786
I'm sure a pasta rolling machine is a great thing to have, and I will have one once I build my own house, but for now it has to be rolled out by hand with a rolling pin. Here you don't want the dough to be too sticky or it'll stay on the pin, or too dry, or it will be very hard to flatten properly and evenly.

[Anonymous No.17455793]

>>17455789
Nice.

[Anonymous No.17455796]

>>17455793
NICE.

[Anonymous No.17455797]

>>17455796

[Anonymous No.17455799]

>>17455797
Next for a simple sauce.

[Anonymous No.17455803]

>>17455799
I really dislike Reaguseasuuauausuau faggot, but his suggestion to deglaze the pan with mushrooms and garlic with some whisky is actually a very good one. Definitely adds to the taste.

[Anonymous No.17455808]

>>17455803
I didn't have enough cream, so I went with some milk. Needed more time on the pan to thicken it but it was fine.

[Anonymous No.17455811]

>>17455808
The pasta needs less than a minute in the boiling water, than into the pan it goes.

[Anonymous No.17455813]

>>17455811
Came out quite nice, maybe the sauce came out SLIGHTLY too thick, since it thickens up as it cools down due to the surface of the pasta taking in some of the moisture.

[Anonymous No.17455820]

>>17447826
It's just wheat and water (perhaps egg). Absolute waste of time because there isn't much of a difference in taste.

[Anonymous No.17455916]

>>17452811
Anon, if you don't take this opportunity it will be lost forever just like that one rare pepe you didn't save 3 years ago.

[Anonymous No.17455944]

>>17447826
It's time consuming, and it doesn't save enough money to always be worth it. Some light fettuccine dishes, where I want the noodles to shine - yeah, sure, if I've got the extra half hour to get my cheap ass pasta roller to play nice. Otherwise? It doesn't make enough of a difference to be worth the time.

[Anonymous No.17455946]

Can someone help me.

Why is my pasta dough not that yellow?
Even if I make it with just yolks.
Is it because I use shit eggs?

I watch all these videos of people making dough and it sometimes looks like a bright yellow.

[Anonymous No.17455980]

>>17455946
Shit eggs, yeah. Darker colour means the hen had a more natural diet while a lighter yolk means it lived on artificial vegetarian feed. Good eggs are not expensive, unless you're eating a dozen a day. There's no good reason to buy cheap battery eggs.

[Anonymous No.17455994]

>>17455813
Looks good. I'm really confused/concerned by the Glenlivet being in there. One one hand, I can see the smoked peat working well with the mushrooms, but on the other hand, that's at least twice the price of cheap whisk(e)y depending on where you live, and Adam's ancestors are making frantic hand gestures in their graves. My grandmother ("We're not in Italy, and you're more Geronimo than Caesar. Why call me Nonna?") is no traditionalist, and she would absolutely try your recipe, and probably say something like "It's really good, but why use the good hooch?" then pour everyone in the kitchen three shots - Glenlivet, cheap grappa, and Jack/Wizers/bar rail whiskey, so she could explain her point of view and justify her alcoholism.

If the scotch isn't bringing it's weight to the table, swap it for something cheaper. Just about anything will work in this.

[Anonymous No.17456017]

>>17455946
Durum semolina almost looks like fine cornmeal. It's going to be the biggest contributing factor to a yellow "pasta" colour.
The yolks will also contribute, but it's not quite as cut and dry as >>17455980 says.
It does depend on their diet, but it's not so much cheap diet vs good diet, it's more what was in the diet. Grasses, bugs, things with colour, esp. anthocyanins and xanthophylls, are what make yolks darker. Some markets prefer a yolk in a certain "sunny" colour range, so their hens are fed mostly corn and alfalfa with some barley (especially if the yolks are getting too dark), occasionally with some dandelion or other flowering weed to really boost the yellow if the yolks get too light.

When I was a kid, my parents would throw blackberries and red cabbage in with some greenery and corn for the chitlins to eat. We had red-orange yolks.

[Anonymous No.17456104]

>>17455994
>Looks good.
Thanks man, it was good.

>One one hand, I can see the smoked peat working well with the mushrooms, but on the other hand, that's at least twice the price of cheap whisk(e)y depending on where you live, and Adam's ancestors are making frantic hand gestures in their graves.
I had no cheap whiskey in the house my dude. Only good whisky. And that was probably the cheapest I had. Well, maybe except for the bullet rye, but they are about the same price.

>justify her alcoholism
I'm Polish, I don't have to justify it. It's just a reality.

[Anonymous No.17456414]

>>17456104
My grandma pours drinks for any occasion, but especially to prove a point. Her best friend is Polish, also Mary (Maria vs. Maryska), also a lush with a filthy mouth. If one of them disagrees with anything, everyone's getting shitfaced.
But yeah, what I was getting at with that, is that the old bag would have extolled the virtues of cheap grappa in sauce, had three shots of the stuff and said "Now there's the perfect amount left for the next time you cook."

[Anonymous No.17456430]

>>17447826
I don't like long strain pasta. I like stuff like rotini which you need special equipment for just to make 5 noodles at a time. Not worth it

[Anonymous No.17456438]

>>17456414
>But yeah, what I was getting at with that, is that the old bag would have extolled the virtues of cheap grappa in sauce, had three shots of the stuff and said "Now there's the perfect amount left for the next time you cook."
That's pretty funny. Based grandma.

[Anonymous No.17456481]

>>17447826
Pasta is rarely homemade because it’s so cheap. Barilla makes a killer 1$ box

[Anonymous No.17456555]

Practically the cheapest prepared food you can buy. Holds fresh nearly indefinitely. No difference vs home-made. Making it is 15 minutes of work and half an hour of clean-up.

The only reasons to make your own is if you're a hipster or so hopelessly poor the difference over price of flour matters to you.

[Anonymous No.17456978]

>>17456017
>It does depend on their diet, but it's not so much cheap diet vs good diet, it's more what was in the diet. Grasses, bugs, things with colour, esp. anthocyanins and xanthophylls, are what make yolks darker.
And what else would well-raised hens be eating? It's linked directly to quality for this reason.

[Anonymous No.17456989]

>>17456555
>No difference vs home-made.
You can't have actually eaten fresh egg pasta and still think this. But I agree, nothing wrong with dried, they are for different sauces. I wouldn't use fresh pasta for carbonara.