Loki wrote:

> 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.
>
> > 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.

My new Excalibur dehydrator recommends itself for drying pasta.
Edrena, who likes the rotini shapes especially!