Making Pasta

Hey guys, this is Cynthia

Preparing the best pasta can be really difficult at first. It was almost impossible for us to master how to do it without proper step-by-step tutorial from the professional chefs.

I’ve watched hundreds of tutorials online, but nothing beats this simple, clear-to-the-cut video here: dausel.co/swIWJs

Click the link above, and you’ll land on an intermediate page, just click “I’m not a robot” to continue, and you’ll land on the best Youtube Tutorial video on pasta cooking where it shows step-by-step in how to prepare al-dente pasta even if you’re a beginner.

I hope that someone show me this when I first learning how to prepare my first pasta dish. That could save me hours of banging my head on the wall, trying different methods out.

Again, you can watch the tutorial here: dausel.co/swIWJs

I’m almost 100% sure this tutorial is going to blow your mind away.

I am a big fan of this chef and he makes it ridiculously easy! No joke.

Hope it helps
Cynthia

Hey guys,
Preparing the best pasta can be really difficult at first, it is almost impossible to master how to do it without proper step by step tutorials from professional chefs. I've watched hundreds of tutorials online, but nothing beats this simple clear-cut video: dausel.co/GzRE0t
Click the link above and you'll land on an intermediate page, just click I am not a robot to continue and you'll land on the best YouTube tutorial video on pasta cooking where it will show step by step on how to prepare pasta even if you are a beginner. I hope that someone would have shown me this when I first started to learn how to prepare my first pasta dish, it could have saved me hours and hours of banging my head on the wall trying different methods out.
Again, you can watch the tutorial here: dausel.co/GzRE0t
This tutorial is going to blow your mind away.
I am a big fan of this chef and he makes it ridiculously easy!
hope it helps.

here - oneperfectdayblog.net/pasta-sauce/

I know a good pasta recipe - Psata Sauce
INGREDIENTS
1 medium brown onion
1 – 2 cloves of garlic
2 – 3 sticks celery
1 large carrot
1 large or 2 small zucchini
half a small capsicum. Green or red is fine.
1 bottle store-bought passata sauce.
olive oil for cooking
Try)

YouTube will give you all the help you need from hundreds (if not thousands) of different people. Take your pick.

Preparing the best pasta can be really difficult at first. It was almost impossible for us to master how to do it without proper step-by-step tutorial from the professional chef.

Here's a simple clear-to-the-cut video dausel.co/OQe00p

Just click 'am not robot' and continue to
watch the youtube tutorial video on pasta cooking.

Here's a simple video on cooking pasta dausel.co/OQe00p

Hope this tutorial will be usefull for you. Its really easy cooking pasta now!!

Hey guys, this is Viljami tai Niko

Preparing the best pasta can be really difficult at first. It was almost impossible for us to master how to do it without proper step-by-step tutorial from the professional chefs.

I have watched hundreds of tutorials online, but nothing beats this simple, clear-to-the-cut video here: dausel.co/uyqpKR
Click the link above, and you´ll land on an intermediate page, just click “I am not a robot” to continue, and you´ll land on the best Youtube Tutorial video on pasta cooking where it shows step-by-step on how to prepare al-dente pasta even if you´re a complete beginner.

I hope that someone show me this when I first learning how to prepare my first pasta dish. That could save me hours and hours of banging my head on the wall, trying different methods out.

Again, you can watch the tutorial here: dausel.co/uyqpKR

I´m almost 100% sure this tutorial is going to blow your mind away.

I am a big fan of this chef and he makes it ridiculously easy! No joke.

Hope it helps

Niko tai Viljami

As to Spätzle. I live in the Spätzle area of Germany and have to admit I don't make them myself but buy them at the Bio butchers, made fresh but packed up and ready. Its like in the Uk. Somehow you watched your mother making scones - or at least I did- and knew what to do.
Everyone here makes their own Spätzle like their mothers did. Slap it all together make the dough and traditionally you plonk the dough ónto a small wooden chopping board and with a sharp knife cut slivers off which fall into the boiling water. When they rise to the surface they are done.
Spätzle makers are for tourists.

I am Itaian and always make my own pasta, not as fancy as Hilda above. I used to just make tagliatelle, but have branched out to lasagne and ravioli too, not nearly as hard as i expected. j just knead 100 g flour and a bit of salt with one free range egg (we have our own hens) per person (I usually do about 6 eggs and freeze it in batches for two people in layers on greaseptoof paper.). For the tomato sauce I always use fresh tomatoes. Put them in boiling water to make them easy to peel. Heat some olive oil, add some chopped garlic and chilli, and the choppes peeled tomatoes and a glass of red wine and a bit of salt, and simmer for half an hour, then puree it all. Yum. I don't think life's too short...after all, life's anout having fun!

Pasta machines are ideal for conditioning polymer clay! Then you can make all sorts of exciting things. Much better than using them to make pasta.

Craftycat did you freeze your ravioli spaced out separately on a tray until it was hard? It shouldn't have stuck together. Silicone baking paper will ensure it doesn't stick to the tray. Sorry if this is 'suck eggs' territory ?

Italian ladies cook with love, and that includes making pasta and why it is so delicious.

Was lucky enough tp have a session with true artisans in Italy so have had great success with their years old recipe.

You will need 00 flour and some fine semolina flour and eggs. You also need a large wooden board and a long wooden rolling pin and one on those plastic dough scrapers.

One portion is 90gms 00 flour + 10gms fine semolina and one whole egg.
On the board heap the flours and make a well in the middle to crack the egg into (the larger the amount of flour the easier it is so I never do less than a two portion mix). With a finger or spoon slowly mix the egg into the flour from the centre. Once the mixture has become a bit thicker its not too messy. Work all flour in until you have a nice firm dough and knead for a minute or two. The dough will seem dense and unpromising at this stage. Then wrap in cling film and leave to rest on counter for 90 minutes or so.
The dough will have changed texture and be much more pliable and relaxed and this is where it gets a bit strenuous!
The real artisans frown on those metal pasta makers as it leaves the pasta with too smooth a surface - wooden boards give a subtle texture which makes the thinnest sauce cling much better.
Its now just a matter of rolling it out as thin as you like dusting the board with a mixture of flour and semolina as needed (I do it in small batches and as it gets thinner I use the weight of the dough to hang over the edge of the table to elongate it. Just keep rolling - get a GC to help!
Leave the rolled dough out to 'air' for 5-10 minutes then roll up like a swiss roll and either using a long knife (I use a pizza roller) to cut tagliatelli strips. You can also use this to make ravioli etc and you only need water to stick the edges.
To cook you need a large pan of boiling salted water and the tagliatelli takes 2 minutes to cook (filled ravioli float when cooked) - I always taste to check but its done in no time.
We've had huge fun with this recipe and it has always been very dependable making the simplest tomato sauce seem very special.

Someone said "life's too short to stuff a mushroom" and I would say that about home made pasta.

With us, its just another gadget DH wanted to buy after seeing Masterchef. I need to remind him its in the cupboard I think

I've made Spatzle. I bought a potato ricer & it had an attachment for it. It was very easy & worked well. Haven't made it for ages- you've reminded me- thank you.
Incapacitated at the moment but as soon as I can stand again I'll make some more.
Also some more pasta.

It's a bit like making fish fingers or baked beans in my view .Why would you ..
Having said that ,I once had the best meal I've ever had at a family- run sea food restaurant in Italy. Mamma was standing in the corner kneading and rolling pasta .It was divine but it looked incredibly hard work

Our lovely James Martin said don't put things in machines to be kneaded which should be kneaded by hand. Somehow the machine tears and stretches the flour and robs it of its elasticity.
I mix it by hand, then use a pasta machine from IKEA You keep putting the dough through it again and again until it comes our really thin. Grandchildren love using it!

It is strange how threads on gransnet seem to coincide with my life.
I have told DGS we will make pasta when he stays here on Saturday, a dear friend gave me a pasta maker 17 years ago and it is about to come out of it's box, for the first time.
I am going to use a clothes airer to dry it on.

We make pasta more often these days as we have plenty of fresh eggs. As Deedaa says it gets easier with practice and it does taste better than dried pasta. We have a pasta machine but just lay the rolled out dough on a well floured work surface or tray until we are ready to cook it. DH is Italian and uses his mothers method!!

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DH remembers his grandmother and great grandmother making it but hasn't had it in years. I'll maybe try the Lidl variety and see what he thinks.

Katek we saw spätzle in Lidl and OH bought it as he loved it as a child in Germany. He was most disappointed. Either he remembered wrong or the product has changed.

Has anyone tried making spätzle? We have a spätzle maker inherited from DH's grandmother but have never tried to use it.

I'm not giving up!! The book that came with rolling machine says to put the dry ingredients into food processor first which makes the kneading process quicker so I will try that. I open froze the ravioli I did not cook & it all stuck together but I expect it will be OK when dunked in boiling water.
Next time I may add spinach. This is now a 'project'.