Pasta!

[Kookie]

I was recently given attachments for my Kitchen-aid mixer, which included a pasta attachment. I have done, ravioli,

fettuccine, I also have a separate cavatelli

machine, (that's another thread,LOL). I have used 00 flour, all-purpose, and semolina, at one time or another, and sometimes have tried mixing some of them. I have also used the pasta attachment to roll out dough for pirogi's. I prefer the taste of eggs with semolina for pasta, I just cannot get the consistency right. The last time I made pasta, it was somewhat sticky,and I had a heck of a cleaning the machine. Does anyone have any basic pasta dough recipe that has been successful? TY

[BasilRock]

I haven't made it for awhile, but I aways use 1 egg for every cup of all purpose flour & a pinch of salt. I do it by hand on the table. I keep water & x-tra virgin olive oil on hand to sprinkle into it. I make a well, then pull the flour into it gradually, first with a fork, beating the eggs a little and then pull the flour in gradually. I don't know if this helps, but that is how we have been doing it for years. My machine is an old one from Italy (Hand cranked) and I just love it. I have not used an electric one except in the restaurants and that was quite a few years ago.

[Kookie]

TY. I do it by hand also. Making pasta for dinner tonight, wish me luck,LOL.

[BasilRock]

Good luck and let us know how it turns out.

[K. Slink]

That's basically the ratio I use also, though I always use 1t. water and 1t. olive oil per cup of flour, just to stay on the safe side. I haven't had any problems with dough since then, though when I first got my pasta roller I tried (oh so many times!) to use semolina and it NEVER came out right.

Finally someone clued me in to the fact that AP was the way to go. Trusting her judgement as an excellent cook I followed her advice and have been happy with my pasta ever since.....

[Kookie]

I messed up big time. I was over ruled by the underage majority in the house so pasta was out perogi was in. I made the dough and rolled it out by hand feeling daring. Cut the circles out to fill and fried. They looked perfect, but the dough was too thick. The kids still ate them, but I will stick to having the pasta machine roll my dough from now on,lol

[BasilRock]

I'm sorry your pasta did not turn out so well. I am curious though, do you boil your perogi at all? I always boiled mine first, then saute them in a little bit in olive oil and some ghee. Even though I mix the dough by hand, I put it through the machine to roll it out. I find that it works better than the rolling pin.

[Kookie]

Yes I do boil them first, the recipe I have is from a former polish co-worker, I think the trick is using the machine to roll them out. Though she did it by hand and they were perfect everytime she shared them. Oh well practice makes perfect I guess.

[brigid]

I messed up big time. I was over ruled by the underage majority in the house so pasta was out perogi was in. I made the dough and rolled it out by hand feeling daring. Cut the circles out to fill and fried. They looked perfect, but the dough was too thick. The kids still ate them, but I will stick to having the pasta machine roll my dough from now on,lol

Too thick! That has been my experience as well......