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Alan Alan is offline
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Default Help! Kitchen Aid pasta roller & cutters attachments for mixer

On Thu, 5 Mar 2009 06:04:52 -0700, "boulanger" > wrote:

>
>"Giusi" > wrote in message
...
>> "Alan Calan" ha scritto nel messaggio
>>>I bought one of those on Sunday in anticipation of the snow storm. I
>>> also wanted to use up a William Sonoma credit that I had. So, what> went
>>> wrong:

>>
>> Using a motorized pasta roller/cutter with no experience, that's all.
>>>
>>> I followed the recipe for egg pasta provided in the manual of the
>>> roller/cutters. It said 3.5 cups of flour (I used 125 grams x 3.5 or
>>> 437 grams), 3 eggs, 1/2 easpoon of salt and one tablespoon of water.
>>> It made very dry dough that would not come together.

>>
>> Yes, it certainly would. Unless making a regional specialty, I use 100 g
>> of flour and one egg, pinch of salt. Period. You make up the difference
>> among eggs during the rolling when you flour the pasta to keep it moving.
>>

>
>What sort of flour? I have some Italian "00" flour in the freezer that I
>use but some authors suggest semolina flour. I have some of that too.
>


One guy recommended eggs form italian chickens. Do you think that is
really necessary? What if I find American chickens that got the
roseeta stone software and learned italian?