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TheFuzzy
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Post subject: Re: Fresh Pasta!  Posted: Sat Jan 19, 2013 11:27 pm |
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
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Phoenix,
About 2.5lbs of raw pasta dough. That's enough for 5-8 people, depending on what you're making. I generally split it in half and freeze half.
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The Fuzzy Chef
Serious Chef iz Serious!
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phoenix
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Post subject: Re: Fresh Pasta! Posted: Sun Jan 20, 2013 12:28 am |
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Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
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Kathy Henry
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Post subject: Re: Fresh Pasta! Posted: Mon Jan 21, 2013 1:24 pm |
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Joined: Thu Dec 18, 2008 5:29 am
Posts: 454
Location: York PA
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yum you have all made me hungry for fresh pasta. i don't know if i can talk pete into making it. as many of you know it is not much fun trying to work with one arm.
K
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Amy
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Post subject: Re: Fresh Pasta! Posted: Mon Jan 21, 2013 1:37 pm |
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Joined: Thu Dec 18, 2008 7:37 pm
Posts: 3404
Location: Telluride, CO
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Kath, You should have seen me trying to make bagels with a broken wrist...made Andy kneed the dough. Come on Pete...help Kathy out here.  Amy
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wino
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Post subject: Re: Fresh Pasta! Posted: Mon Jan 21, 2013 2:22 pm |
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
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However, it is funny - - - to others.
You bring back memories of my right shoulder/elbow surgery 3 years ago - the first week was eminently forgetable, definitely not fun.
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Da Bull Man
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Post subject: Re: Fresh Pasta! Posted: Mon Jan 21, 2013 3:48 pm |
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
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wino wrote: However, it is funny - - - to others.
You bring back memories of my right shoulder/elbow surgery 3 years ago - the first week was eminently forgetable, definitely not fun. As tempting as it is to be bad...I refuse to be sucked into this one... 
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To do is to be [Descartes] To be is to do [Voltaire] Do be do be do [Sinatra].
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wino
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Post subject: Re: Fresh Pasta! Posted: Mon Jan 21, 2013 7:44 pm |
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
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Sometimes, the best laid traps....
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Cubangirl
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Post subject: Re: Fresh Pasta! Posted: Tue Jan 22, 2013 2:03 am |
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1191
Location: Chico, CA
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I've never made fresh pasta though I've had the KA attachment for a long time. It is in my bucket list for this year. Since I am making Carbonnade tomorrow (to eat on Wednesday), I thought maybe I could start with egg noodles. Are those made in the same way as other pasta, just difference amount in the ingredients and the thickness? I found this site that makes it look easy but would appreciate suggestions. Thanks.
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Alina
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cmd2012
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Post subject: Re: Fresh Pasta! Posted: Thu Jan 24, 2013 10:07 pm |
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Joined: Thu Oct 06, 2011 7:53 pm
Posts: 946
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It's never occurred to me to make egg noodles. If you try them let me know how they turn out!
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Carey
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