Musings on Making Pasta, No. 5

I was back at making pasta this week, trying a slightly different recipe, and working on honing my skills with the pasta machine. As well, I  was hoping to get my recently-acquired mafaldine cutter attachment operating correctly (you might recall reading about the problems I had with it clogging in the previous post on pasta making). My usual mix for pasta dough is a … (more)

Musings on Making Pasta, No. 4

I made another batch of pasta this weekend to test my new mafaldine cutter, but it proved problematic . The dough jammed in it against the blades, so I had to switch to my lasagne ricce cutter, which worked perfectly. Because it got so deeply stuck, I had to remove the blade piece on the new cutter and spend some time fishing tiny bits … (more)

Musing on Making Pasta No. 2

In its most basic form, pasta can be made from only two ingredients: flour and water. But while true, it’s deceptively simple, and far from the tastiest or most expressive pasta you can make.  (see part 1 of this essay if you missed it) Flour is delightfully complicated; there is some interesting chemistry at work within flour and it’s fun to experiment. Wheat is … (more)

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