(Closed) tips for homemade pasta?

posted 5 years ago in Cooking
Post # 3
1856 posts
Buzzing bee
  • Wedding: March 2013

You want to use really fine flour for a start. Lots of kneading, until it’s soft and smooth (but time varies), and you’ll want to wrap it in plastic wrap and put it in the fridge for a little while.

Also be prepared for the rolling, cutting, and shaping to take forever. I make a lot of home-made ravioli and Chinese-style dumplings and they are super fiddly and can take ages. I watch TV while I do it to keep from being bored out of my mind! And making the pasta dough on really humid days makes it more difficult.

Post # 4
5547 posts
Bee Keeper
  • Wedding: December 2011

Having a pasta roller to help knead and roll is great. Also,  it takes way less time to cook than the hard store bought kind but forever to get to the right kneaded texture! 

Post # 5
1776 posts
Buzzing bee

When making the tortellini you’ll want to assemble them so that you kind of mound the filling and then press from the center out as you seal it – so you squish air out ahead of your fingers (if that makes any sense).  If you trap air in when you seal them they’re more likely to ‘explode’ when you boil them.  HOt water heats air in the filling – causing it to expand and if they rupture open it’s a lost cause.

good luck – making pasta at home is kinda fun.   

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