Spaghetti Machine
how do i make homemade pasta?
tonight i made homemade pasta from scratch and the paper said to use 21/2 cups of flour and 3 eggs but the pasta(spaghetti) was not as thick as the store bought pasta also when i cooked the pasta it did not have the fullness that the store bought pasta has when you cook it. it seems that the store bought pasta absorbs the water better and more filling then homemade pasta what else can i add to the pasta to make it more filling also when i went to cut the spaghetti in my machine it did not seperate very well please help me any good tips would be great thanks eddie
Depends if you are making a long pasta, or a filled one. For pasta like spaghetti, tagliatelle etc, try this recipe. 8 eggs for 1 kilo of regular flour. When the pasta is all mixed together, pass it through the pasta machine, folding and refolding. The more you do this, the better consistincy of the pasta is when cooked. The opposite is for filled pasta such as ravioli. When making a filled pasta you want a pasta very light, that almost melts in your mouth..to taste the filling so you want to work it as little as possibile. You can add a few tablespoons of water to give it a bit more elasticity also.
Before cutting the pasta let it dry a few minutes, it generally cuts better too. Good luck
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