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Well little did we know that these pasta plates sucks big time ! Turned out that we’re not the only one who had trouble and very frustrating in pasta making . I’ve finally tried again few days ago , with big hope , i thought i knew what i am doing , and i am going to try it . Well it turned out pretty much the same like it did before , the dough was too sticky , and no matter how much i added flour , it seemed like it gets sticky and the pasta came out stuck to each other . It’s basically just impossible using this machine .<\/p>\n
It didn’t stop me from making home made pasta yesterday , after i found myself semolina flour , i decided it’s time to make pasta again . The first time i made it was for beef and noodles , years ago , one of my husband’s favourite dish . And then from there i tried making other kind of pasta . And it was quite successful . Last night we tried making the home made sausage and along with it , i made the pappardelle pasta . They’re easy to make , and not as frustrating as the machine would give you . But i have to admit , it could have been thinner , a good pasta machine probably will help you to have a really nice thin dough . In the mean time , while i don’t have the machine , i think a rolling pin and lots of flour would do just fine .<\/p>\n
Direction :<\/p>\n
1 3\/4 cup of flour<\/p>\n
1 cup of semolina flour<\/p>\n
4 large eggs<\/p>\n
1\/2 tsp. of salt<\/p>\n
4 tbsp. of olive oil<\/p>\n
1. Sift the flour and semolina flour together . Make a well in the center of the flour .<\/p>\n
2. Add the salt , oil and eggs , and start breaking up the eggs with fork , and working the flour into the eggs together . Until it’s all combined . This is messy business , but i think you try using mixer or food processor as well .<\/p>\n
3. Once the dough comes together , keep kneading about 5 minutes , until it’s not too sticky , but pliable . Add little flour as you knead if you need it .<\/p>\n
4. Cut the dough in half , and flatten into a disk , sprinkle with little flour and wrap with plastic wrap. Let it rest in the fridge for half an hour .<\/p>\n
5. Working 1 at a time , roll the dough until it gets really thin , make sure you sprinkle the working surface with plenty of flour , you don’t want the dough to stick to the surface .. The dough should be thin enough when you can see your finger through it .<\/p>\n
<\/p>\n 6. Let it sit for about 10 minutes to dry .<\/p>\n 7 .Sprinkle flour on the pasta sheet , and then start rolling them into cylinder , loosely , not too tight . And cut them in about 3\/4 inch wide. And then unroll each one of them and sprinkle with semolina flour so they won’t stick .<\/p>\n<\/a><\/p>\n