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Fresh Pasta Problems

Wow! Thanks for all the advice. I agree Lisbet...experimenting is fun and it's great to come up with a recipe that you love that's just your own. I'll have to reference the recipe I now use and share it with you all, but it's all egg yolks with water, olive oil, and 00 flower. No semolina. I have a semolina recipe for extruded pastas but I havent tried that one at home yet.

Sep 29, 2011
jmbella in Home Cooking

Fresh Pasta Problems

I wasn't kneading with enough force according to my instructor, so he suggested I do it longer (or more forcefully for the same period of time). He's got a James Beard award so I take his word for it. Yes, I do use pasta straight from the machine without drying for stuffed pastas. So, 2 minutes is exactly right. Thanks for your input.

Sep 27, 2011
jmbella in Home Cooking

Fresh Pasta Problems

Thanks so much for all your help! I've actually taken a few pasta classes since my last post. I think my initial problem was not kneading enough, and not rolling thin enough. I was taught to stretch the dough gently as it's coming out of the roller...it creates a little more elasticity and enabled me to roll down to a thinner setting on my machine. Practice makes perfect though...it's gotten progressively better each time!

Sep 26, 2011
jmbella in Home Cooking

NYer in Philly - Looking for the real, soul of the city

If you're looking for Italian try Amis. It's a nice place to dine with your girlfriend or friends. The food is Roman. Delicious.

Sep 26, 2011
jmbella in Philadelphia

NYer in Philly - Looking for the real, soul of the city

I second Santucci's. I'm originally from Jersey and agree that Philly is 2nd to NYC in the pizza department but Santucci's is pretty original and it's GOOD.

Sep 26, 2011
jmbella in Philadelphia

Cooking Classes in Nice, France

thanks very much for the info. both are great tips. i'll be sure to check out both options.

Jul 05, 2010
jmbella in France

Cooking Classes in Nice, France

I will be traveling to Nice for a short time this coming November and would like to do a one-day cooking class. I can only seem to find one, Les Petits Farcis with Rosa Jackson. This looks interesting, but it's in her apartment, and she is a cook book author and food writer, not a chef. I was hoping for a more professional or educational kitchen setting and chef instructor. Any tips would be greatly appreciated. Thanks!

Jun 30, 2010
jmbella in France

Fresh Pasta Problems

Perfect. Thanks again!!

Apr 22, 2010
jmbella in Home Cooking

Fresh Pasta Problems

so when you freeze it, do you drop it into the boiling water frozen? and does that make it necessary to adjust the cooking time? I've never heard of freezing it but i LOVE Mario Batali so I'm sure a chef of his would only have good advice.

thanks again....i know i have tons of questions!

Apr 21, 2010
jmbella in Home Cooking

Fresh Pasta Problems

I did try making some fettucini with the scraps I had left over and it came out pretty well. I think you're right about the AP working well for that. I'll have to try the 00 next time I do a stuffed pasta. I also was told by my mom to not dry the stuffed pasta at all, but dry the non-stuffed versions some before cooking. Do you find that to be the case?

I did give up on hand rolling after trying it on the pasta machine. I have the kind with the manual crank.

Thanks so much for all your insight. You had some great suggestions. I will definitely keep trying!

Apr 19, 2010
jmbella in Home Cooking

Fresh Pasta Problems

Thanks! I'll try using this ratio and see how it goes.

Apr 19, 2010
jmbella in Home Cooking

Fresh Pasta Problems

thanks for the help :)

Apr 17, 2010
jmbella in Home Cooking

Fresh Pasta Problems

The first time I rolled by hand, the second time I rolled it in the machine. It got better with the machine but still too tough.

Could I possibly be not cooking it long enough?

Apr 17, 2010
jmbella in Home Cooking

Fresh Pasta Problems

I'll try that. Thanks!

I also think I may not be rolling it thin enough. Could that be cause for tough dough as well?

Apr 17, 2010
jmbella in Home Cooking

Fresh Pasta Problems

AP, and semolina just to dust

Apr 17, 2010
jmbella in Home Cooking

Fresh Pasta Problems

Yes, the pasta was too tough after cooking. That's my problem.

I did leave a lot of the flour on the board the first time (when I thought I had too much flour) because I could tell from watching others in the past that it was starting to get too dry and may be a problem to roll. Starting with less and adding as I need to is a good point. Thanks!!

Apr 17, 2010
jmbella in Home Cooking

Fresh Pasta Problems

I've attempted to make fresh pasta twice now. Both times, I did a ravioli, and started with the well method. On the first try, I used 3 1/2 c. flour and 4 eggs (Mario Batali's recipe). I rolled the pasta out on wooden board with a rolling pin. On the second attempt, I used about half the flour, 4 eggs, olive oil, and my great grandmother's pasta machine to roll out the dough. The dough was way too sticky this time so I had to continue to add flour as I was kneading. On both attempts I kneaded for 10 minutes and let the dough rest, covered, for 20 minutes. Both times, the pasta was too firm/tough. I cooked the ravioli for about 2 minutes each time.

Any pointers or adjustments I can make to get a softer pasta? I'd really love to get it right and carry on our family tradition of making the pasta by hand, but my mom and I just can't seem to figure it out.

Thanks in advance for any tips!

Apr 17, 2010
jmbella in Home Cooking