Topic: The Fresh Pasta Topic

[Skhilled (OP)]

Ok, I've already posted that I've bought and have the following:

The pasta sheet attachment:

https://www.amazon.com/dp/B01ENK4W9M/ref=wl_it_dp_o_pC_nS_ttl?_encoding=UTF8&colid=2B8V8URX9CVCU&coliid=ITWINV7S3KABK&psc=1

A pasta drying rack:

https://www.amazon.com/Bellemain-Large-Wood-Pasta-Drying/dp/B00N9CNT3G/ref=cm_cr_arp_d_product_top?ie=UTF8

I already have a ravioli press like the one below along with a 30-40 year old manual pasta roller with a hand crank that still works very well:

https://www.amazon.com/dp/B002HWS79K/ref=psdc_289791_t3_B00004SPDW

This book, "Making Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta, Dumplings, and More":

https://www.amazon.com/gp/product/1592537324/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

No...I have not made anything yet. But I have been reading various websites and watching YouTube vids on making various types of pasta. There's many different views on the ingredients. Mostly which flour(s) to use and whether to use water, oil and/or eggs. But most agree on using Italian 00 flour as the best or a mixture of semolina and durum flours. This will give you a light texture that is easy to work with.

So, today I bought Hodgson Mill Premium Pasta Flour:

https://www.vitacost.com/hodgson-mill-premium-pasta-flour-golden-semolina-and-extra-fancy-durum

Then later in the day,  I remembered that another store sold King Arthur products (which I prize highly) and headed over there and found they had their Italian-Style Flour. This is their version of Italian 00 flour. I originally wanted this but didn't want to wait for it to be ordered so I bought it anyways. LOL It's supposed to be especially good for pizza crusts and delicate pasta like gnocchi and lasagna.

http://www.kingarthurflour.com/shop/items/italian-style-flour-3-lb

I'll probably use the Hodgson Mill Premium Pasta Flour fist then the KAF for a comparison.

EDIT: Oooops!!! Almost forgot that I also bought an OXO Good Grips Double Pastry Wheel to cut the pasta:

https://www.oxo.com/double-pastry-wheel-578

More to come...

[Ken]

Looks like you are ready to go. 

[Skhilled (OP)]

I was just looking at these two reversible wood boards which are VERY nice!:

https://www.amazon.com/Catskill-Craftsmen-Pastry-Baking-Graphics/dp/B00004RIXH

https://www.amazon.com/Catskill-Craftsmen-Over-the-Counter-Pastry-Board/dp/B002UPTCS4

EDIT: Oh yea, and posted a review about the pasta drying rack after finally checking it out:

https://www.amazon.com/gp/customer-reviews/R32DO9F5ORRQZB/ref=cm_cr_dp_d_rvw_ttl?ie=UTF8&ASIN=B00N9CNT3G

[Ken]

Good review, that should be useful to someone who is looking to buy one of these drying racks.

[Skhilled (OP)]

Thank you, sir! 

EDIT: Maybe Les and help me buy the board. 

[Ken]

EDIT: Maybe Les and help me buy the board. 

... you leave something out?

[Skhilled (OP)]

He's spending more money than me and I won't have to live in the shed.

[Ken]

He's spending more money than me and I won't have to live in the shed.

 

[Skhilled (OP)]

OK, so after much research and web searching, bought a few items to make some ravioli. I got some prosciutto, fresh ground country sausage, fresh mozzarella, fontina, and parmesan cheeses. Now, I only need a little queso fresco cheese to use instead of ricotta cause I don't like the graininess of it. But I've got to wait for Lealer to come back home with the car first. I also, have some fresh parsley, sage, and thyme.

I'll probably do a meat one with the sausage, finely diced onion and garlic, and one or more of the cheeses. The other I'll use prosciutto and some of the cheeses. I'll need to make the filling and sauces first and have them ready for when I finish making the pasta sheets.

I'll probably make two sauces as well, a tomato type of sauce and a cream sauce with white wine.

I'm not going the traditional route of making a flour well, adding the eggs and mixing, kneading, etc. I've found an easier way mixing and partially kneading with my Kitchenaid mixer or a food processor. Then I can test my pasta roller attachment! 

I ma even make a small batch of pasta using 100 grams (about 1/2 cup) of flour and one egg so if I it screws up I won't waste much.

[Ken]

ooooh... you making me crazy here. 


I gonna start hitch hiking... expect me in a bit. 

[Skhilled (OP)]

OK, got a night off last night so I did a little last minute reading cause I don't want to mess anything up. LOL

So, I made a filling of finely diced prosciutto, fontina, mozz and ricotta cheeses. I also added dried parsley and dried onion powder with a little salt and pepper and it tastes good! I just mixed the dough together and am getting ready to make the sheets and the ravioli. Wish me luck! LOL

[Ken]

Good luck! 


Waiting here... 

[Skhilled (OP)]

I let Lealer taste the filling and she liked it.

The pasta roller attachment exceeded my expectations! It make creating the pasta sheets a breeze and MUCH easier than with a hand crank! Using s hand crank machine is not hard but takes a bit to get used to.

Then I made a variation of this creamy vino sauce using shallots, fresh sage, and a bit of fresh rosemary. I also added shredded fontina and parmesan cheeses. Yes, I should have made the sauce first, then the filling, then the pasta. LOL Here's the recipe I made the sauce from:

http://www.bhg.com/recipe/sauces/creamy-vino-sauce/

All in all, the texture of the pasta was very light and silky! I had always wished that pasta in packaged, frozen raviolis were a bit thinner. Now, I can make a big batch easily, partially cook it, and then freeze it for later. Here's a pic of the raviolis after I made them. The ones on the top were the 2nd batch as you can probably tell...they look a LOT better! 

[Ken]

All of them look good. 

[Skhilled (OP)]

Not if you zoom in. LOL But they did taste good and it was a lot faster than I thought it would be. I'll probably make more this weekend or try a different shape.