Just got a pasta machine?

Question

Never used one before so am looking for a basic recipe to try it out tommorow. I would like to make great pasta and the sauce or filling can be simple until I get the hang of it.

It does sheets, spaghetti and tagillatelli.

Cheers

Answer 1

Try Tagliatelle Carbonara -

Ingredients for pasta
150g '00' flour
50g semolina
2 medium-sized eggs
Method
1. Combine the flour and semolina on a clean work surface or in a large bowl. Make a well in the middle and break in the eggs.
2. With a fork or with your hands, gradually mix the flour with the eggs until thoroughly mixed together. Knead with your hands to form a smooth, soft dough.
3. Form the pasta dough into a ball, wrap in cling film and leave for about 30 minutes or until you are ready to use.
4. Divide the pasta dough into 4 portions and put through your pasta machine starting at the highest setting. As the pasta gets thinner, turn down the settings until you get to number 1 and your pasta dough is almost wafer-thin. Feed the sheets through the noodle cutter, lightly flour if using straight away or cover with cling film and refrigerate if using later.

Ingredients for the carbonara
Salt, and freshly ground pepper
225g tagliatelle, fresh or dried
200g Parmesan cheese, freshly grated
100ml double cream
1 egg yolk
1 garlic clove, finely chopped
100g smoked bacon lardons
50ml White wine
Method
1. Bring a large pan of salt ed water to the boil. Add in the tagliatelle and cook for 3 minutes. Drain and keep warm.
2. Meanwhile, mix together 100g of the grated Parmesan, the cream, egg yolk and garlic, mixing well.
3. Fry the bacon lardons in a large, heavy-based frying pan until brown. Add in the wine and de-glaze the pan, scraping it with a spatula.
4. Mix in the tagliatelle and the Parmesan mixture. Season with freshly ground pepper.
5. Fry for 15 seconds, then serve at once with the remaining Parmesan cheese.

Answer 2

How To Make Pasta
WHAT YOU NEED:

2/3 cup flour

pinch salt

1 egg mixed up with a fork

rolling pin

permission to make a mess

WHAT TO DO: Make a little hill with the flour and dig a crater at the top, like a volcano. Put the salt and the egg in the crater and chop into the hill with the fork. Start kneading it with your fingers and keep doing it until you get a ball of dough that isn’t at all sticky. If the dough is too stiff to work, add a teaspoon of water.

MORE STUFF: Let the ball sit for ½ hour. Spread some flour on a cutting board. Roll out the ball on top of the flour until you get a thin layer of dough. Use a butter knife to cut the thin dough into long strips. If you want, trim them to any length you like. Cover with a towel until they dry.

SO WHAT: Boil your dried noodles. Serve in soup or with a bit of melted butter or margarine.

Your noodles are held together by long strings of a protein in wheat called gluten (GLOO-ten). Gluten absorbs a lot of water, but is not dissolved in water. When you knead gluten, it’s a lot like you’re tangling up fishing line into a big, knotted and very strong mess. These tangled strings are what gives wheat paste its strength, too.

The eggs in your noodles provided color, fat and water. Machine-made pasta doesn’t need eggs at all and can easily be made with water—or vegetable juices, which is where all that colored pasta comes from.

Answer 3

I have an Imperia. This is almost identical to the booklet that came with. Happy Pasta Making :-)

http://fantes.com/imperia.htm

An excellent site:

http://www.hormel.com/templates/knowledge/knowledge.asp?catitemid=44&id=792

Answer 4

Pasta machine?

Flower, egg and water is all you need. Should have saved your money and bought a decent rolling pin.

Answer 5

A pasta machine? Hahaha, you little puhhhhssy.

Answer 6

All that washing up, bin it mate you will only use it once.