Homemade pasta

MKbutterly

Hey, I'm a newlywed as of July 27th! My H and I want to try our hand at pasta this weekend with all the new kitchen gadgets we got. Any suggestions from experienced pasta makers?

 

vjcjenn1

I make homemade pasta once a year with a big group of people. Generally we plop some flour onto a clean surface, break two eggs into it, sprinkle salt...and knead and knead and knead like h-e-l-l, adding water in little bits as you go.

We usually do ravioli's and the best I can tell you there, the better the cheese you buy, the better the outcome

alithebride

what type of pasta would you like to make? I make it frequently.

as for ravioli (eek not ravioli's) they take time to master as far as the pasta to filling ratio. i suggest starting with an easier one like fetuccini. when you get comfortable with that then move on to filled pasta.

i use my kitchen aid mixer to mix the dough initially and then hand knead. depending on how humid or dry your kitchen is you may need to increase the amount of flour or egg or olive oil or whatever you're making the pasta with.

ohioloveyou

My only tip is that the dough will seem very dry at first, but after you are done kneading and let it rest for 20 min or so. It will be much easier to work with. Also, I dry the extras in "nests" on a cooling rack...don't go buy a fancy pasta drying rack!

Good luck!

MKbutterly

Thanks everybody! I actually have helped make ravioli and gnocchi before for holiday dinners growing up, but I wasn't responsible for the dough (I filled and ground the veggie/meat filling for ravioli). Definitely looking to start with just a noodle for now . Everybody's suggestions are great especially the post about the cooling rack. We didn't get the drying rack off our registry so now I am glad we don't need one! We did get a cooling rack!!!