Comments on: How to Make Perfect Homemade Pasta http://www.realepicurean.com/2009/02/how-to-make-perfect-homemade-pasta/ Recipes, Cooking and Food Thu, 18 Mar 2010 18:45:57 +0000 http://wordpress.org/?v=2.9.2 hourly 1 By: Day 13 to 22 « Happy Peach http://www.realepicurean.com/2009/02/how-to-make-perfect-homemade-pasta/comment-page-1/#comment-26642 Day 13 to 22 « Happy Peach Sat, 06 Mar 2010 06:32:58 +0000 http://www.realepicurean.com/?p=851#comment-26642 [...] We went to dinner at my cousin’s and they cooked up a full Italian dinner. A huge bowl of homemade fettuccine with meat sauce which is one of my favorite comfort dishes. “Pasta fatta in casa”, [...] [...] We went to dinner at my cousin’s and they cooked up a full Italian dinner. A huge bowl of homemade fettuccine with meat sauce which is one of my favorite comfort dishes. “Pasta fatta in casa”, [...]

]]> By: scott http://www.realepicurean.com/2009/02/how-to-make-perfect-homemade-pasta/comment-page-1/#comment-26207 scott Tue, 17 Nov 2009 00:28:36 +0000 http://www.realepicurean.com/?p=851#comment-26207 Perhaps 15 minutes, or so. Time flies when you're having fun, though. Perhaps 15 minutes, or so. Time flies when you’re having fun, though.

]]> By: scott http://www.realepicurean.com/2009/02/how-to-make-perfect-homemade-pasta/comment-page-1/#comment-26206 scott Tue, 17 Nov 2009 00:27:54 +0000 http://www.realepicurean.com/?p=851#comment-26206 Haven't tried drying the pasta made with this recipe; will do soon. Getting sick of buying pasta when what I make at home is so much better. Haven’t tried drying the pasta made with this recipe; will do soon. Getting sick of buying pasta when what I make at home is so much better.

]]> By: GS http://www.realepicurean.com/2009/02/how-to-make-perfect-homemade-pasta/comment-page-1/#comment-26190 GS Mon, 16 Nov 2009 18:38:26 +0000 http://www.realepicurean.com/?p=851#comment-26190 How long does it usually take to roll and cut? How long does it usually take to roll and cut?

]]> By: Faye http://www.realepicurean.com/2009/02/how-to-make-perfect-homemade-pasta/comment-page-1/#comment-26158 Faye Sat, 07 Nov 2009 19:55:32 +0000 http://www.realepicurean.com/?p=851#comment-26158 Love this page, you've the same feelings about making pasta and using the cutter as I do. Great fun, satisfying and rewarding. I found this recipe when looking for the perfect pasta recipe as last night's batch was brittle and broke after drying. It's fine when it's cooked, but too dry after drying. Will try again tonight! Love this page, you’ve the same feelings about making pasta and using the cutter as I do. Great fun, satisfying and rewarding. I found this recipe when looking for the perfect pasta recipe as last night’s batch was brittle and broke after drying. It’s fine when it’s cooked, but too dry after drying. Will try again tonight!

]]> By: scott http://www.realepicurean.com/2009/02/how-to-make-perfect-homemade-pasta/comment-page-1/#comment-26006 scott Sat, 17 Oct 2009 19:59:33 +0000 http://www.realepicurean.com/?p=851#comment-26006 Wow; great answer. Far better than I could, so thanks for the tips! Wow; great answer. Far better than I could, so thanks for the tips!

]]> By: scott http://www.realepicurean.com/2009/02/how-to-make-perfect-homemade-pasta/comment-page-1/#comment-26005 scott Sat, 17 Oct 2009 19:57:47 +0000 http://www.realepicurean.com/?p=851#comment-26005 You probably saw already, but David answers this one better than I ever could, below. You probably saw already, but David answers this one better than I ever could, below.

]]> By: David http://www.realepicurean.com/2009/02/how-to-make-perfect-homemade-pasta/comment-page-1/#comment-25925 David Tue, 22 Sep 2009 09:11:36 +0000 http://www.realepicurean.com/?p=851#comment-25925 00 flour is often labeled as Italian Pizza Flour. It is basically the finest grind of flour you can get. You start at type 2 which is the coursest, then type 1 is a bit finer, then 0 and then 00 is the finest. You should find it in almost any supermarket these days. Otherwise any deli should stock it. I'm not sure how much you get from the recipe above. I do my batches with 1 egg per 100gram of flour so it's pretty much the same recipe (without the salt). Mostly I do just a single batch which is more than enough to feed 3 adults with a bit left over for the dog. Recently I did a 4 egg batch and it fed a hungry family of 5 (2 adults and 3 children) and another family of 3 (2 adults 1 child) and still enough to give to a household with 3 large adult males. Actually I have just enough left from that batch for a single meal tonight. Guess what I'm having for dinner? 00 flour is often labeled as Italian Pizza Flour. It is basically the finest grind of flour you can get. You start at type 2 which is the coursest, then type 1 is a bit finer, then 0 and then 00 is the finest. You should find it in almost any supermarket these days. Otherwise any deli should stock it.

I’m not sure how much you get from the recipe above. I do my batches with 1 egg per 100gram of flour so it’s pretty much the same recipe (without the salt).
Mostly I do just a single batch which is more than enough to feed 3 adults with a bit left over for the dog.
Recently I did a 4 egg batch and it fed a hungry family of 5 (2 adults and 3 children) and another family of 3 (2 adults 1 child) and still enough to give to a household with 3 large adult males. Actually I have just enough left from that batch for a single meal tonight. Guess what I’m having for dinner?

]]> By: Sameera http://www.realepicurean.com/2009/02/how-to-make-perfect-homemade-pasta/comment-page-1/#comment-25923 Sameera Mon, 21 Sep 2009 20:33:56 +0000 http://www.realepicurean.com/?p=851#comment-25923 so how much cooked pasta does this yield? and what kind of flour is 00 flour exactly? thanks a bunch! so how much cooked pasta does this yield?
and what kind of flour is 00 flour exactly?
thanks a bunch!

]]> By: scott http://www.realepicurean.com/2009/02/how-to-make-perfect-homemade-pasta/comment-page-1/#comment-25740 scott Tue, 25 Aug 2009 22:26:21 +0000 http://www.realepicurean.com/?p=851#comment-25740 I'd love to help you on that but didn't share the same problem. If the edges are crinkly because the dough is getting squashed out a little bit too far than I'd just trim the edges of as you have done. I’d love to help you on that but didn’t share the same problem. If the edges are crinkly because the dough is getting squashed out a little bit too far than I’d just trim the edges of as you have done.

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