A Pasta Thread

[SuperLougat]

Figured we could consolidate some info on pasta making/pictures of pasta you've made!

I'm getting more into pasta making (extruded and also hand made shapes, and i'm even diving into stuffed pastas) and have been obsessing lately

I'll start. Here's some buttercup squash agnolotti del plin I made a couple days back w/ some sage butter sauce. Ignore the fact that the dish is half eaten, I forgot to take a photo lol

Also on the equipment side of things, does anyone know where I can get a nice large pastry board in Canada/the US at a reasonable price? worst case i'm literally just going to eat the shipping cost from italy bc it's cheaper than anything I can find on this side of the pond.

 

[rickbern]

Try these guys

https://www.catskillcraftsmen.com/store/p112/Perfect_Pastry_Boards_(13991,_13901,_3265).html

 

[SuperLougat]

Try these guys

https://www.catskillcraftsmen.com/store/p112/Perfect_Pastry_Boards_(13991,_13901,_3265).html

unfortunately those are a bit small for what i'm looking for, and the lip at the back is also a tad bit inconvenient. I did a ton more digging last night and managed to find a good one though

 

[Mikeadunne]

This was for a lamb ragu on v day!

 

[SuperLougat]

Made some mezze pipes last night, getting in the groove of it. My setup only ran me about 150 CAD (+ around 40 for each new shape i want to try) and i'm able to make some pretty awesome stuff

 

[More_Gyutos]

Made some mezze pipes last night, getting in the groove of it. My setup only ran me about 150 CAD (+ around 40 for each new shape i want to try) and i'm able to make some pretty awesome stuff

The texture and shape look nice. What kind of machine do you have?

 

[SuperLougat]

The texture and shape look nice. What kind of machine do you have?

I have a second hand philips 7000 series pasta machine i snagged off facebook marketplace for around 100 CAD, they run at 299 CAD (220 US) brand new

For the pasta dies, I bought the adapter and also some brass dies from a company called "Pastidea" in italy. They have something crazy like 200 shapes. the brass is essential to getting that really nice texture, as if you extrude through plastic it just comes out smooth. The machine itself comes with some plastic dies but i haven't used them

Here's some radiatori i made 2 days back - also with a brass die

 

[SuperLougat]

Here's a mix of shapes, I wanted to practice a bit with multi color doughs

Left
- Top, Mini Tortelloni
- Bottom, Agnolotti del Plin

Middle
- Top/middle - Tortelloni
- Bottom, Fagottini

Right
- Top, Capatelli
- Bottom, Garganelli

 

[dchang21]

turkish manti
total pain in the ass to make but tastes better than ones i had in restaurants

 

[Mikeadunne]

Here's a mix of shapes, I wanted to practice a bit with multi color doughs

Left
- Top, Mini Tortelloni
- Bottom, Agnolotti del Plin

Middle
- Top/middle - Tortelloni
- Bottom, Fagottini

Right
- Top, Capatelli
- Bottom, Garganelli
View attachment 323307

Those fagottini are quite a challenge, I guess I lack the patience or something

 

[SuperLougat]

Those fagottini are quite a challenge, I guess I lack the patience or something

it helps if you can get a multi wheel roller to cut even squares. The folding process for those should only take around 30 seconds, pinch two tips together, bring the other two tips up, and pinch again, then flatten the edges

 

[SuperLougat]

turkish manti
total pain in the ass to make but tastes better than ones i had in restaurants View attachment 323424View attachment 323425View attachment 323426

What's the filling/ dough recipe?

 

[dchang21]

it helps if you can get a multi wheel roller to cut even squares. The folding process for those should only take around 30 seconds, pinch two tips together, bring the other two tips up, and pinch again, then flatten the edges

i did that. i would say it's just a matter of practice. i can make chinese dumplings faster than monti dumplings.

What's the filling/ dough recipe?

i just used minced beef.

 

[user 52901]

Figured we could consolidate some info on pasta making/pictures of pasta you've made!

I'm getting more into pasta making (extruded and also hand made shapes, and i'm even diving into stuffed pastas) and have been obsessing lately

I'll start. Here's some buttercup squash agnolotti del plin I made a couple days back w/ some sage butter sauce. Ignore the fact that the dish is half eaten, I forgot to take a photo lol

View attachment 317134

Also on the equipment side of things, does anyone know where I can get a nice large pastry board in Canada/the US at a reasonable price? worst case i'm literally just going to eat the shipping cost from italy bc it's cheaper than anything I can find on this side of the pond.

 

[user 52901]

A pasta board is nothing more than a plank of wood. If you want a smooth surface, have your lumberyard cut you a square of 3/4" marine ply. For a rougher surface, use construction grade ply.