Pasta: Difference between revisions
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I’ve been making pasta from scratch for about eight years now, often with a child standing at each hip, and all without using a pasta maker. | I’ve been making pasta from scratch for about eight years now, often with a child standing at each hip, and all without using a pasta maker. | ||
Sometimes gadgets can be barriers to experimentation in the kitchen. But a small kitchen or a lack of funding shouldn’t prevent anyone from making delicious homemade food. I find that most meals can be made with just a few simple tools that serve multiple purposes. | Sometimes gadgets can be barriers to experimentation in the kitchen. But a small kitchen or a lack of funding shouldn’t prevent anyone from making delicious homemade food. I find that most meals can be made with just a few simple tools that serve multiple purposes. | ||
=====What is the best way to make pasta from scratch?===== | |||
[https://www.quora.com/What-is-the-best-way-to-make-pasta-from-scratch by Quora] | |||
On average you will need about 1 1/2 cups of flour per two eggs. As Julia mentioned you can put the flour on your counter or table,but I like to do mine in a bowl until the eggs form into a mass. | |||
I do those by pouring flour into said bowl and making an indentation in said flour then adding eggs into said indentation I beat the eggs with a fork( yes in the flour). Slowly using the fork to add in more and more flour( did I mention slowly?) until the mixture starts to form into a ball. I then dump the contents onto a pre floured surface. | |||
After all that you should have a gelatinous mass of flour and egg and this just will not do!! So at this point you start kneeding the ball gently, only adding as much force as is necessary to press the mass together, turning the dough a quarter of a turn after each press. | |||
