il Thu, 13 Jan 2005 17:30:19 GMT, Bier de Stone ha scritto:

> I had an experience buying bucatini some time ago at the supermarket.
> These are hollow noodles and when I put them in a pot to boil, I found
> all the little eggs and baby weevil like insects floated at the top.
> That was my motive to make my own noodles.

Oh y
>
> I purchased a noodle press and now I'm quite good at making fetuccini.
> My question is for noodle makers out there reading this. How does one go
> about drying a noodle so that they remain flat, and most importantly,
> don't stick to one another? My current method is lying them flat on a
> cookie pan and sprinkling flower on top of them so they next layer
> doesn`t stick. When I'm done, I put the pan in an old fashion gas pilot
> oven. The ongoing heat from the lit pilot is warm enough to dry the
> noodles from one day to the next.
>
> I've considered hanging them up to dry separately, allowing a single
> noodle its place on the line but haven't gotten to that point of
> experimentation yet. I'm using the 4 cup recipe and usually divide the
> dough in half for the noodles I dry per pan using the oven. I discovered
> if I try to do the whole mass of dough, sticking is unavoidable. Tell me
> I'm not doing this wrong because I need to dry a single layer at a time
> in the oven.

In Italy I saw pasta strips (probably fettucini) drying on a counter
top on a tea towel..
They would be eaten that evening I suspect as 'pasta frescha'

My book :-) says: sheets of pasta rest on a floured pastry board, in
a cool place but out of the draft for 25-30minutes. If left too long
it becomes too dry. Then it is reduced to the final shape you want.
either by machine or knife or wheel.. If by hand the whole process is
more involved but floury cloths figure in it and it rests covered
with one too. Then roll up the sheets and cut the tube into strips -
like a swiss roll. Then you pile the strips artistically loosley on
the board and rest another 30 minutes and then you cook them :-)

Ref: The complete book of pasta. / Enrica and Vernon Jarratt ©1965
translated into English 1975.
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]