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Started By
Message
re: Pasta lovers
Posted on 9/4/24 at 9:40 pm to Jim Rockford
Posted on 9/4/24 at 9:40 pm to Jim Rockford
quote:
This is America. Restate that in freedom units or prepare to face the consequences
I use a kitchen scale when it comes to cooking but a little less than 1 cup of flour per egg if I had to guess
1
Posted on 9/4/24 at 10:21 pm to Bayou
Barilla Penne whole wheat
If i want something lighter i’ll do the Banza chickpea penne
If i want something lighter i’ll do the Banza chickpea penne
Posted on 9/4/24 at 10:21 pm to Ingeniero
quote:
I use a kitchen scale when it comes to cooking but a little less than 1 cup of flour per egg if I had to guess
A little heavy, 3/4 cup is closer.
Posted on 9/6/24 at 11:05 am to Ingeniero
quote:
Homemade. One egg per 100g of flour. Mix into a dough, roll out, cut.
this is a good basic recipe for fresh pasta if doing a small amount - that makes two servings basically, and is simple to mix, knead roll out and cut (I use a Chitarra if it is this small of an amount). If I'm making a bigger batch, I use the recipe that came with the kitchenaid pasta roller attachment which uses pretty close to the same egg to flour ratio, but a little salt and some water, the amount is adjusted for the right dough hydration based on how it wet/dry it is. Kneading it with the stand mixer dough hook is so easy, as is rolling and cutting with the mixer attachment.
I'll add that I use Tipo "00" flour if I have it in my pantry, if not I use APF - my go to brand is White Lily which is a soft flour.
Again I prefer high-quality dried pasta which to me has a richer stand-alone flavor, but when cooking for folks making fresh pasta adds some style points and is ridiculously easy.
Posted on 9/6/24 at 2:55 pm to TigerFanatic99
quote:
Acini de pepi
What do you use this for besides soup?
Posted on 9/6/24 at 10:46 pm to Bayou
We have gravitated to Rao’s pasta.
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