Making the dough with flour and egg, then rolling, cutting and shaping.
I'm not worried about the work involved but does it actually taste
better? Better than dried? better than the fresh pata I can buy? I have
a feeling this might be something which is just better done in a factory.

Tim W

On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:

>Making the dough with flour and egg, then rolling, cutting and shaping.
>I'm not worried about the work involved but does it actually taste
>better? Better than dried? better than the fresh pata I can buy? I have
>a feeling this might be something which is just better done in a factory.

I don't know about 'better', but some of the nicest fresh pasta I've
ever had was home made.

On 7/19/2015 2:26 PM, Tim w wrote:
> Making the dough with flour and egg, then rolling, cutting and shaping.
> I'm not worried about the work involved but does it actually taste
> better? Better than dried? better than the fresh pata I can buy? I have
> a feeling this might be something which is just better done in a factory.
>
> Tim W


If you like ravioli or lasgna it is superior, period.

Maybe a bit less obviously so for other extruded pastas.

On 7/19/2015 2:31 PM, Je�us wrote:
> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
>
>> Making the dough with flour and egg, then rolling, cutting and shaping.
>> I'm not worried about the work involved but does it actually taste
>> better? Better than dried? better than the fresh pata I can buy? I have
>> a feeling this might be something which is just better done in a factory.
>
> I don't know about 'better', but some of the nicest fresh pasta I've
> ever had was home made.
>

Rabbit ravioli?

"Tim w" > wrote in message
...
> Making the dough with flour and egg, then rolling, cutting and shaping.
> I'm not worried about the work involved but does it actually taste better?
> Better than dried? better than the fresh pata I can buy? I have a feeling
> this might be something which is just better done in a factory.

I make my own and whether it is because *I* have made it, it tastes better
to us

Try it and see)


--
http://www.helpforheroes.org.uk/shop/

On Sunday, July 19, 2015 at 3:26:28 PM UTC-5, Tim w wrote:
> Making the dough with flour and egg, then rolling, cutting and shaping.
> I'm not worried about the work involved but does it actually taste
> better? Better than dried? better than the fresh pata I can buy? I have
> a feeling this might be something which is just better done in a factory.
>
100% Semolina noodles aren't worth making, but egg noodles definitely are.
I roll out the dough, then cut them with a pizza cutter. They turn out
oddball shaped, but are a real treat.
>
> Tim W

--Bryan

On 7/19/2015 2:59 PM, Bryan-TGWWW wrote:
> On Sunday, July 19, 2015 at 3:26:28 PM UTC-5, Tim w wrote:
>> Making the dough with flour and egg, then rolling, cutting and shaping.
>> I'm not worried about the work involved but does it actually taste
>> better? Better than dried? better than the fresh pata I can buy? I have
>> a feeling this might be something which is just better done in a factory.
>>
> 100% Semolina noodles aren't worth making, but egg noodles definitely are.
> I roll out the dough, then cut them with a pizza cutter. They turn out
> oddball shaped, but are a real treat.

Was your pizza cutter made with slave labor in China?

On 7/19/2015 4:26 PM, Tim w wrote:
> Making the dough with flour and egg, then rolling, cutting and shaping.
> I'm not worried about the work involved but does it actually taste
> better? Better than dried? better than the fresh pasta I can buy? I have
> a feeling this might be something which is just better done in a factory.
>
> Tim W


We make pasta for ravioli. If we just want pasta with tomato sauce, the
dried is just as good and much easier. Any subtle nuances are lost under
the strong flavor of the sauce. With a simple butter sauce, home made
is a bit better.

On Sun, 19 Jul 2015 14:37:45 -0600, "Dr. Edward Morbius"
> wrote:

> On 7/19/2015 2:26 PM, Tim w wrote:
> > Making the dough with flour and egg, then rolling, cutting and shaping.
> > I'm not worried about the work involved but does it actually taste
> > better? Better than dried? better than the fresh pata I can buy? I have
> > a feeling this might be something which is just better done in a factory.
> >
> > Tim W
>
>
> If you like ravioli or lasgna it is superior, period.
>
I made mine too thin. Where do you stop the machine?

--

sf

On Sun, 19 Jul 2015 21:51:15 +0100, "Ophelia" >
wrote:
>
>
> "Tim w" > wrote in message
> ...
> > Making the dough with flour and egg, then rolling, cutting and shaping.
> > I'm not worried about the work involved but does it actually taste better?
> > Better than dried? better than the fresh pata I can buy? I have a feeling
> > this might be something which is just better done in a factory.
>
> I make my own and whether it is because *I* have made it, it tastes better
> to us
>
> Try it and see)

Frankly, I didn't think there was enough of a difference to matter.
The cooking time was different, but not much/any as far as taste. It
wasn't a huge epiphany that inspired me to make it more often.

--

sf

On Sun, 19 Jul 2015 15:03:35 -0600, "Dr. Edward Morbius"
> wrote:

> On 7/19/2015 2:59 PM, Bryan-TGWWW wrote:
> > On Sunday, July 19, 2015 at 3:26:28 PM UTC-5, Tim w wrote:
> >> Making the dough with flour and egg, then rolling, cutting and shaping.
> >> I'm not worried about the work involved but does it actually taste
> >> better? Better than dried? better than the fresh pata I can buy? I have
> >> a feeling this might be something which is just better done in a factory.
> >>
> > 100% Semolina noodles aren't worth making, but egg noodles definitely are.
> > I roll out the dough, then cut them with a pizza cutter. They turn out
> > oddball shaped, but are a real treat.
>
> Was your pizza cutter made with slave labor in China?

I don't think he cares.

--

sf

On 7/19/2015 3:23 PM, sf wrote:
> On Sun, 19 Jul 2015 14:37:45 -0600, "Dr. Edward Morbius"
> > wrote:
>
>> On 7/19/2015 2:26 PM, Tim w wrote:
>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>> I'm not worried about the work involved but does it actually taste
>>> better? Better than dried? better than the fresh pata I can buy? I have
>>> a feeling this might be something which is just better done in a factory.
>>>
>>> Tim W
>>
>>
>> If you like ravioli or lasgna it is superior, period.
>>
> I made mine too thin. Where do you stop the machine?
>
If it's a hand crank you set the thickness dial and generally adjust for
how many passes through the press.

https://www.youtube.com/watch?v=704OOV7kwDE

On 7/20/2015 7:26 AM, sf wrote:
> On Sun, 19 Jul 2015 15:03:35 -0600, "Dr. Edward Morbius"
> > wrote:
The true story never has been told that children from orphanages all
across America during the 1980s came to Washington DC, paid for by the
US Taxpayers, to unknowingly participate in the Congressional Blackmail
Child Sex Ring. Daddy Bush, Dick Cheney, John Sununu, according to
sources, would be standing in line to greet the children and their
caretakers as they came to the Vice President’s home and or the White
House for their specially invited tour at US Government expense. Bush,
Cheney and Sununu would ask “What’s your name” and later, just before
dinner time, a call from the White House came into the hotel where the
children were staying to the Caretakers inviting Little Billy, Mary,
Johnny, Timmy and Pam to the White House State dinner that evening.

The caretakers thought it would be good for the children, since the
White House could not accommodate the entire orphanage. Gunderson and
Pender, who ran the operation, dispatched the limo at Bush’s request,
and the female would take the children to the limo and immediately give
them a Coke or Pepsi with the VOODOO DRUG in it, and they were off to
U.S. Senator Barney Frank’s pad, known as a “Brownstone”.

On 7/19/2015 3:26 PM, sf wrote:
> On Sun, 19 Jul 2015 15:03:35 -0600, "Dr. Edward Morbius"
> > wrote:
>
>> On 7/19/2015 2:59 PM, Bryan-TGWWW wrote:
>>> On Sunday, July 19, 2015 at 3:26:28 PM UTC-5, Tim w wrote:
>>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>>> I'm not worried about the work involved but does it actually taste
>>>> better? Better than dried? better than the fresh pata I can buy? I have
>>>> a feeling this might be something which is just better done in a factory.
>>>>
>>> 100% Semolina noodles aren't worth making, but egg noodles definitely are.
>>> I roll out the dough, then cut them with a pizza cutter. They turn out
>>> oddball shaped, but are a real treat.
>>
>> Was your pizza cutter made with slave labor in China?
>
> I don't think he cares.
>
I believe you're right.

Hypocrisy like that is its own reward.

On 7/19/2015 3:31 PM, Troll Disposal Service wrote:
> The true story never has been told that children from orphanages all
> across America


http://www.trance-formation.com/

On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:

>Making the dough with flour and egg, then rolling, cutting and shaping.
>I'm not worried about the work involved but does it actually taste
>better? Better than dried? better than the fresh pata I can buy? I have
>a feeling this might be something which is just better done in a factory.
>
>Tim W

On 19/07/2015 21:59, Bryan-TGWWW wrote:
> On Sunday, July 19, 2015 at 3:26:28 PM UTC-5, Tim w wrote:
>> Making the dough with flour and egg, then rolling, cutting and shaping.
>> I'm not worried about the work involved but does it actually taste
>> better? Better than dried? better than the fresh pata I can buy? I have
>> a feeling this might be something which is just better done in a factory.
>>
> 100% Semolina noodles aren't worth making, but egg noodles definitely are.
> I roll out the dough, then cut them with a pizza cutter. They turn out
> oddball shaped, but are a real treat.
>>
>> Tim W
>
> --Bryan
>
I think as ophelia says I should just try it and see. The recipes for
making the actual pasta I have seen are all 100g of 00 flour to one egg
plus salt, and that is all. What's a semolina noodle?
tw

On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:

>Making the dough with flour and egg, then rolling, cutting and shaping.
>I'm not worried about the work involved but does it actually taste
>better? Better than dried? better than the fresh pata I can buy? I have
>a feeling this might be something which is just better done in a factory.
>
>Tim W

Store brand dried works for me... if I want raviolis frozen is fine,
if I want special fillings wonton wrappers are perfect. I don't see
any benefit in making pasta from scratch.

On 2015-07-19 4:26 PM, Tim w wrote:
> Making the dough with flour and egg, then rolling, cutting and shaping.
> I'm not worried about the work involved but does it actually taste
> better? Better than dried? better than the fresh pata I can buy? I have
> a feeling this might be something which is just better done in a factory.
>

Check out garage sales before you buy a new machine. They are close to
the top of the list of gadgets that get used once or twice before people
think they are more trouble than they are worth. I bought one a few
years ago. I have used it a few times. The pasta is good, but I am not
sure it is worth the expense and the work. At a buck or two per pound,
dried pasta is a bargain.

On 2015-07-19 5:43 PM, Brooklyn1 wrote:
> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
>
>> Making the dough with flour and egg, then rolling, cutting and shaping.
>> I'm not worried about the work involved but does it actually taste
>> better? Better than dried? better than the fresh pata I can buy? I have
>> a feeling this might be something which is just better done in a factory.
>>
>> Tim W
>
> Store brand dried works for me... if I want raviolis frozen is fine,
> if I want special fillings wonton wrappers are perfect. I don't see
> any benefit in making pasta from scratch.
>


When you consider the cost of the eggs and flour and then at least 45
minutes of work for mixing, kneading and rolling for something that is
slightly better than commercially made dried pasta........ the
commercial stuff is a bargain. Around here is it easy to find fresh
pasta. It costs more than dried,but most people don't appreciate the
difference enough to bother. My neighbour is Italian. She and her
recently deceased parents stereotypically always serve pasta. They use
commercially made pasta.

"Tim w" > wrote in message
...
> Making the dough with flour and egg, then rolling, cutting and shaping.
> I'm not worried about the work involved but does it actually taste better?
> Better than dried? better than the fresh pata I can buy? I have a feeling
> this might be something which is just better done in a factory.
>
> Tim W

I like it better than dried. Less of a taste thing and more of a texture
thing for me. I finally found some fresh at WF with no egg. It was great!
Yours may or may not be better than what you can buy.

In article >, says...
>
> Making the dough with flour and egg, then rolling, cutting and shaping.
> I'm not worried about the work involved but does it actually taste
> better? Better than dried? better than the fresh pata I can buy? I have
> a feeling this might be something which is just better done in a factory.
>
> Tim W

IME bought fresh pasta is very little better than dried.
Home made is much nicer than either.

Janet UK

On Sun, 19 Jul 2015 15:32:32 -0600, "Dr. Edward Morbius"
> wrote:

> On 7/19/2015 3:26 PM, sf wrote:
> > On Sun, 19 Jul 2015 15:03:35 -0600, "Dr. Edward Morbius"
> > > wrote:
> >
> >> On 7/19/2015 2:59 PM, Bryan-TGWWW wrote:
> >>> On Sunday, July 19, 2015 at 3:26:28 PM UTC-5, Tim w wrote:
> >>>> Making the dough with flour and egg, then rolling, cutting and shaping.
> >>>> I'm not worried about the work involved but does it actually taste
> >>>> better? Better than dried? better than the fresh pata I can buy? I have
> >>>> a feeling this might be something which is just better done in a factory.
> >>>>
> >>> 100% Semolina noodles aren't worth making, but egg noodles definitely are.
> >>> I roll out the dough, then cut them with a pizza cutter. They turn out
> >>> oddball shaped, but are a real treat.
> >>
> >> Was your pizza cutter made with slave labor in China?
> >
> > I don't think he cares.
> >
> I believe you're right.
>
> Hypocrisy like that is its own reward.

Did I miss something recently? He marches to his own drummer. Sure
he rides a pink scooter, but I don't envision him as a power to the
people liberal type either.

--

sf

On Mon, 20 Jul 2015 06:31:07 +1000, Jeßus >
wrote:

>On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
>
>>Making the dough with flour and egg, then rolling, cutting and shaping.
>>I'm not worried about the work involved but does it actually taste
>>better? Better than dried? better than the fresh pata I can buy? I have
>>a feeling this might be something which is just better done in a factory.
>
>I don't know about 'better', but some of the nicest fresh pasta I've
>ever had was home made.

I say you're full of SHIT, otherwise SHOW us! To date you've showed
us nothing you've cooked, you've never cooked anything, you are a
filthy DOWN UNDER LIAR! You live in a dirty rat/roach infested one
tiny room basement apartment in the worst part of Miami... you phoney
jebus POS LYING phuck. But not to worry, you're not alone, the
majority of rfc'ers don't cook either, all they do is flap their gums.

On 19/07/2015 3:54 PM, Dave Smith wrote:
> On 2015-07-19 5:43 PM, Brooklyn1 wrote:
>> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
>>
>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>> I'm not worried about the work involved but does it actually taste
>>> better? Better than dried? better than the fresh pata I can buy? I have
>>> a feeling this might be something which is just better done in a
>>> factory.
>>>
>>> Tim W
>>
>> Store brand dried works for me... if I want raviolis frozen is fine,
>> if I want special fillings wonton wrappers are perfect. I don't see
>> any benefit in making pasta from scratch.
>>
>
>
> When you consider the cost of the eggs and flour and then at least 45
> minutes of work for mixing, kneading and rolling for something that is
> slightly better than commercially made dried pasta........ the
> commercial stuff is a bargain. Around here is it easy to find fresh
> pasta. It costs more than dried,but most people don't appreciate the
> difference enough to bother. My neighbour is Italian. She and her
> recently deceased parents stereotypically always serve pasta. They use
> commercially made pasta.

An Italian friend, who is a brilliant cook, always buys dried pasta. She
reckons the dried stuff she buys is so good that it isn't worth the
bother of making it herself.
I've a machine and have tried several times and I think I need to
practise it much more to make an acceptable pasta.
Graham
--

On 7/19/2015 4:30 PM, sf wrote:
> On Sun, 19 Jul 2015 15:32:32 -0600, "Dr. Edward Morbius"
> > wrote:
>
>> On 7/19/2015 3:26 PM, sf wrote:
>>> On Sun, 19 Jul 2015 15:03:35 -0600, "Dr. Edward Morbius"
>>> > wrote:
>>>
>>>> On 7/19/2015 2:59 PM, Bryan-TGWWW wrote:
>>>>> On Sunday, July 19, 2015 at 3:26:28 PM UTC-5, Tim w wrote:
>>>>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>>>>> I'm not worried about the work involved but does it actually taste
>>>>>> better? Better than dried? better than the fresh pata I can buy? I have
>>>>>> a feeling this might be something which is just better done in a factory.
>>>>>>
>>>>> 100% Semolina noodles aren't worth making, but egg noodles definitely are.
>>>>> I roll out the dough, then cut them with a pizza cutter. They turn out
>>>>> oddball shaped, but are a real treat.
>>>>
>>>> Was your pizza cutter made with slave labor in China?
>>>
>>> I don't think he cares.
>>>
>> I believe you're right.
>>
>> Hypocrisy like that is its own reward.
>
> Did I miss something recently? He marches to his own drummer. Sure
> he rides a pink scooter, but I don't envision him as a power to the
> people liberal type either.
>
I wouldn't be so sure of that, albeit I'd agree he's uniquely wired
compared to most.

Frankly you get the same tired old hippy-dippy rhetoric from hi as you
would any aging boomer burnout.

He's got an archaic political view, one decoupled from reality today.

On 7/19/2015 4:45 PM, Brooklyn1 wrote:
> On Mon, 20 Jul 2015 06:31:07 +1000, Jeßus >
> wrote:
>
>> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
>>
>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>> I'm not worried about the work involved but does it actually taste
>>> better? Better than dried? better than the fresh pata I can buy? I have
>>> a feeling this might be something which is just better done in a factory.
>>
>> I don't know about 'better', but some of the nicest fresh pasta I've
>> ever had was home made.
>
> I say you're full of SHIT, otherwise SHOW us! To date you've showed
> us nothing you've cooked, you've never cooked anything, you are a
> filthy DOWN UNDER LIAR! You live in a dirty rat/roach infested one
> tiny room basement apartment in the worst part of Miami... you phoney
> jebus POS LYING phuck. But not to worry, you're not alone, the
> majority of rfc'ers don't cook either, all they do is flap their gums.
>

ROTFLMAO!!!!

On Sun, 19 Jul 2015 14:23:27 -0700, sf > wrote:

>On Sun, 19 Jul 2015 14:37:45 -0600, "Dr. Edward Morbius"
> wrote:
>
>> On 7/19/2015 2:26 PM, Tim w wrote:
>> > Making the dough with flour and egg, then rolling, cutting and shaping.
>> > I'm not worried about the work involved but does it actually taste
>> > better? Better than dried? better than the fresh pata I can buy? I have
>> > a feeling this might be something which is just better done in a factory.
>> >
>> > Tim W
>>
>>
>> If you like ravioli or lasgna it is superior, period.
>>
>I made mine too thin. Where do you stop the machine?

I love making homemade pasta, ravioli etc...
Here's what I do
http://www.kokoscornerblog.com/mycor...spaghetti.html
or
http://tinyurl.com/kvczmlk

koko

--

Food is our common ground, a universal experience
James Beard

On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:

>Making the dough with flour and egg, then rolling, cutting and shaping.
>I'm not worried about the work involved but does it actually taste
>better? Better than dried? better than the fresh pata I can buy? I have
>a feeling this might be something which is just better done in a factory.
>
>Tim W

Dunno, I've never made pasta. Just the store bought dried kind.
Barilla whole grain linguini is my pasta.

John Kuthe...

"graham" > wrote in message
...
> On 19/07/2015 3:54 PM, Dave Smith wrote:
>> On 2015-07-19 5:43 PM, Brooklyn1 wrote:
>>> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
>>>
>>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>>> I'm not worried about the work involved but does it actually taste
>>>> better? Better than dried? better than the fresh pata I can buy? I have
>>>> a feeling this might be something which is just better done in a
>>>> factory.
>>>>
>>>> Tim W
>>>
>>> Store brand dried works for me... if I want raviolis frozen is fine,
>>> if I want special fillings wonton wrappers are perfect. I don't see
>>> any benefit in making pasta from scratch.
>>>
>>
>>
>> When you consider the cost of the eggs and flour and then at least 45
>> minutes of work for mixing, kneading and rolling for something that is
>> slightly better than commercially made dried pasta........ the
>> commercial stuff is a bargain. Around here is it easy to find fresh
>> pasta. It costs more than dried,but most people don't appreciate the
>> difference enough to bother. My neighbour is Italian. She and her
>> recently deceased parents stereotypically always serve pasta. They use
>> commercially made pasta.
>
> An Italian friend, who is a brilliant cook, always buys dried pasta. She
> reckons the dried stuff she buys is so good that it isn't worth the bother
> of making it herself.
> I've a machine and have tried several times and I think I need to practise
> it much more to make an acceptable pasta.
> Graham

I've never had a machine and kind of regard it as something I'd never need.
I just roll and cut by hand. Not hard to do at all. Italian MIL did the
same. That being said, she normally bought dried. She only made fresh for
stuff like chicken and noodles.

On Sun, 19 Jul 2015 15:30:59 -0600, "Dr. Edward Morbius"
> wrote:

> On 7/19/2015 3:23 PM, sf wrote:
> > On Sun, 19 Jul 2015 14:37:45 -0600, "Dr. Edward Morbius"
> > > wrote:
> >
> >> On 7/19/2015 2:26 PM, Tim w wrote:
> >>> Making the dough with flour and egg, then rolling, cutting and shaping.
> >>> I'm not worried about the work involved but does it actually taste
> >>> better? Better than dried? better than the fresh pata I can buy? I have
> >>> a feeling this might be something which is just better done in a factory.
> >>>
> >>> Tim W
> >>
> >>
> >> If you like ravioli or lasgna it is superior, period.
> >>
> > I made mine too thin. Where do you stop the machine?
> >
> If it's a hand crank you set the thickness dial and generally adjust for
> how many passes through the press.
>
> https://www.youtube.com/watch?v=704OOV7kwDE
>

I went all the way to 9 and it was too thin, even for ravioli.

--

sf

On Sun, 19 Jul 2015 19:07:06 -0600, "Dr. Edward Morbius"
> wrote:

> He's got an archaic political view, one decoupled from reality today.

He has been pretty much decoupled from mainstream society for the last
20 years.

--

sf

On 7/19/2015 8:26 PM, sf wrote:
> On Sun, 19 Jul 2015 15:30:59 -0600, "Dr. Edward Morbius"
> > wrote:
>
>> On 7/19/2015 3:23 PM, sf wrote:
>>> On Sun, 19 Jul 2015 14:37:45 -0600, "Dr. Edward Morbius"
>>> > wrote:
>>>
>>>> On 7/19/2015 2:26 PM, Tim w wrote:
>>>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>>>> I'm not worried about the work involved but does it actually taste
>>>>> better? Better than dried? better than the fresh pata I can buy? I have
>>>>> a feeling this might be something which is just better done in a factory.
>>>>>
>>>>> Tim W
>>>>
>>>>
>>>> If you like ravioli or lasgna it is superior, period.
>>>>
>>> I made mine too thin. Where do you stop the machine?
>>>
>> If it's a hand crank you set the thickness dial and generally adjust for
>> how many passes through the press.
>>
>> https://www.youtube.com/watch?v=704OOV7kwDE
>>
>
> I went all the way to 9 and it was too thin, even for ravioli.
>


That I can easily believe - you'd have been in angle hair territory.

Easily fixed next time.

I go 3 at most for ravoli/lasagna.

And not too many passes, just two if possible.

Better texture that way.

On 7/19/2015 8:43 PM, sf wrote:
> On Sun, 19 Jul 2015 19:07:06 -0600, "Dr. Edward Morbius"
> > wrote:
>
>> He's got an archaic political view, one decoupled from reality today.
>
> He has been pretty much decoupled from mainstream society for the last
> 20 years.

That's a fair correlative.

Like it or not, it is best to stay current.

As a libertarian leaning independent I already know I'm out of the bell
shaped curve, which is fine.

But I'm not going to grade anyone or thing based on Watergate, LBJ, or
other non-local philosophies.

Work from what is - that's the only sound road map to use.

Think of it like you car's navi - you don't want the disc to be years
old and full of drops.

On Sun, 19 Jul 2015 20:55:49 -0600, "Dr. Edward Morbius"
> wrote:

> On 7/19/2015 8:26 PM, sf wrote:
> > On Sun, 19 Jul 2015 15:30:59 -0600, "Dr. Edward Morbius"
> > > wrote:
> >
> >> On 7/19/2015 3:23 PM, sf wrote:
> >>> On Sun, 19 Jul 2015 14:37:45 -0600, "Dr. Edward Morbius"
> >>> > wrote:
> >>>
> >>>> On 7/19/2015 2:26 PM, Tim w wrote:
> >>>>> Making the dough with flour and egg, then rolling, cutting and shaping.
> >>>>> I'm not worried about the work involved but does it actually taste
> >>>>> better? Better than dried? better than the fresh pata I can buy? I have
> >>>>> a feeling this might be something which is just better done in a factory.
> >>>>>
> >>>>> Tim W
> >>>>
> >>>>
> >>>> If you like ravioli or lasgna it is superior, period.
> >>>>
> >>> I made mine too thin. Where do you stop the machine?
> >>>
> >> If it's a hand crank you set the thickness dial and generally adjust for
> >> how many passes through the press.
> >>
> >> https://www.youtube.com/watch?v=704OOV7kwDE
> >>
> >
> > I went all the way to 9 and it was too thin, even for ravioli.
> >
>
>
> That I can easily believe - you'd have been in angle hair territory.
>
> Easily fixed next time.
>
> I go 3 at most for ravoli/lasagna.
>
> And not too many passes, just two if possible.
>
> Better texture that way.

Seems like I did everything wrong. Oh, well. One of these days I'll
give it another go.

--

sf

On 7/19/2015 10:37 PM, sf wrote:
> On Sun, 19 Jul 2015 20:55:49 -0600, "Dr. Edward Morbius"
> > wrote:
>
>> On 7/19/2015 8:26 PM, sf wrote:
>>> On Sun, 19 Jul 2015 15:30:59 -0600, "Dr. Edward Morbius"
>>> > wrote:
>>>
>>>> On 7/19/2015 3:23 PM, sf wrote:
>>>>> On Sun, 19 Jul 2015 14:37:45 -0600, "Dr. Edward Morbius"
>>>>> > wrote:
>>>>>
>>>>>> On 7/19/2015 2:26 PM, Tim w wrote:
>>>>>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>>>>>> I'm not worried about the work involved but does it actually taste
>>>>>>> better? Better than dried? better than the fresh pata I can buy? I have
>>>>>>> a feeling this might be something which is just better done in a factory.
>>>>>>>
>>>>>>> Tim W
>>>>>>
>>>>>>
>>>>>> If you like ravioli or lasgna it is superior, period.
>>>>>>
>>>>> I made mine too thin. Where do you stop the machine?
>>>>>
>>>> If it's a hand crank you set the thickness dial and generally adjust for
>>>> how many passes through the press.
>>>>
>>>> https://www.youtube.com/watch?v=704OOV7kwDE
>>>>
>>>
>>> I went all the way to 9 and it was too thin, even for ravioli.
>>>
>>
>>
>> That I can easily believe - you'd have been in angle hair territory.
>>
>> Easily fixed next time.
>>
>> I go 3 at most for ravoli/lasagna.
>>
>> And not too many passes, just two if possible.
>>
>> Better texture that way.
>
> Seems like I did everything wrong. Oh, well. One of these days I'll
> give it another go.
>

No worries.

You play catch-up as well as anyone I've ever met.

One thing I like with the Atlas is you control your flour choice.

If you really dig semolina, wham-bam, you're there!

For a time we experimented with more wheat flour, and yes you can use
rice flour.

There's a pretty robust world of pasta heads who have a variety of
recipes to share.

One thing I've not done is to craft decent blue corn flour tortillas.

Dunno why, just haven't...

I go back to my old cast aluminum press most times.


:-)

In article >, Tim w >
wrote:

> Making the dough with flour and egg, then rolling, cutting and shaping.
> I'm not worried about the work involved but does it actually taste
> better? Better than dried? better than the fresh pata I can buy? I have
> a feeling this might be something which is just better done in a factory.

Depends. For some dishes I prefer dried (but not Barilla). For some I'd
rather use fresh-from-the-store. And for a couple, I don't want to make
them if I don't have time to make the pasta.

Isaac

"Brooklyn1" > wrote in message
...
> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
>
>>Making the dough with flour and egg, then rolling, cutting and shaping.
>>I'm not worried about the work involved but does it actually taste
>>better? Better than dried? better than the fresh pata I can buy? I have
>>a feeling this might be something which is just better done in a factory.
>>
>>Tim W
>
> Store brand dried works for me... if I want raviolis frozen is fine,
> if I want special fillings wonton wrappers are perfect. I don't see
> any benefit in making pasta from scratch.

Some of us enjoy cooking and the prep that goes with it.



--
http://www.helpforheroes.org.uk/shop/

"graham" > wrote in message
...
> On 19/07/2015 3:54 PM, Dave Smith wrote:
>> On 2015-07-19 5:43 PM, Brooklyn1 wrote:
>>> On Sun, 19 Jul 2015 21:26:25 +0100, Tim w > wrote:
>>>
>>>> Making the dough with flour and egg, then rolling, cutting and shaping.
>>>> I'm not worried about the work involved but does it actually taste
>>>> better? Better than dried? better than the fresh pata I can buy? I have
>>>> a feeling this might be something which is just better done in a
>>>> factory.
>>>>
>>>> Tim W
>>>
>>> Store brand dried works for me... if I want raviolis frozen is fine,
>>> if I want special fillings wonton wrappers are perfect. I don't see
>>> any benefit in making pasta from scratch.
>>>
>>
>>
>> When you consider the cost of the eggs and flour and then at least 45
>> minutes of work for mixing, kneading and rolling for something that is
>> slightly better than commercially made dried pasta........ the
>> commercial stuff is a bargain. Around here is it easy to find fresh
>> pasta. It costs more than dried,but most people don't appreciate the
>> difference enough to bother. My neighbour is Italian. She and her
>> recently deceased parents stereotypically always serve pasta. They use
>> commercially made pasta.
>
> An Italian friend, who is a brilliant cook, always buys dried pasta. She
> reckons the dried stuff she buys is so good that it isn't worth the bother
> of making it herself.
> I've a machine and have tried several times and I think I need to practise
> it much more to make an acceptable pasta.

What machine do you mean? I have a roller/cutter. Is that what you mean?
I've posted pics before of that and the pasta.

--
http://www.helpforheroes.org.uk/shop/

Janet wrote:
>
> IME bought fresh pasta is very little better than dried.
> Home made is much nicer than either.

I agree with you, Janet. I do use dried pasta at least half the time
but this is only because I don't have time or am too lazy to make my
own. It suffices.

I've never bought "fresh pasta" but every time I make my own from
scratch, there is a noticeable difference. Once I retire and have more
time, it will be homemade always.

The original poster should try homemade once and then decide for
himself.

G.