"bugbear" > wrote in message
...
> Ophelia wrote:
> > "bugbear" > wrote in message
> > ...
> >
> >>Pandora wrote:
> >>
> >>>I have reproduced successfully. But I Am italian
> >>
> >>Yes. But what about making pasta ;-)
> >
> >
> > Bugbear, if you have had success making it in Italy
>
> I have had success only in EATING the pasta
> in Italy (and a great deal of pleasure, I might add)
>
> > but not in UK may I
> > suggest the flour is the difference. You can buy 00 flour in UK in
> > supermarkets
>
> I have used both '0' and '00' flour
> with no improvement; indeed, with no detectable
> change.
>
> Whatever I'm doing wrong, it's a strong enough
> factor to outweigh other factors :-(
>
> BugBear

Try buying semolina pasta flour and following the recipes on the packet.
From there you can experiment to get where you wish to be.
I made pasta at home for years before moving to Italy.
You don't really say what your malfunction is....

Judith go wrote:
> "bugbear" > wrote in message
>
> Try buying semolina pasta flour and following the recipes on the packet.
> From there you can experiment to get where you wish to be.
> I made pasta at home for years before moving to Italy.
> You don't really say what your malfunction is....

Because I don't know :-(

The only constant is the texture of my result;
the pasta is dense, and the surface very smooth.

In the mouth it has a texture I would describe
as "slimy leather".

Not good!

I have had this same result with 3 types of flour.
(bread, type '0' and type '00')

BugBear

"bugbear" > wrote in message
...
> Judith go wrote:
>> "bugbear" > wrote in message
>>
>> Try buying semolina pasta flour and following the recipes on the
>> packet.
>> From there you can experiment to get where you wish to be.
>> I made pasta at home for years before moving to Italy.
>> You don't really say what your malfunction is....
>
> Because I don't know :-(
>
> The only constant is the texture of my result;
> the pasta is dense, and the surface very smooth.
>
> In the mouth it has a texture I would describe
> as "slimy leather".
>
> Not good!
>
> I have had this same result with 3 types of flour.
> (bread, type '0' and type '00')

then the only other thing is, as Judith says, fine semolina flour

Good luck

"bugbear" > wrote in message
...
> Judith go wrote:
>> "bugbear" > wrote in message
>>
>> Try buying semolina pasta flour and following the recipes on the packet.
>> From there you can experiment to get where you wish to be.
>> I made pasta at home for years before moving to Italy.
>> You don't really say what your malfunction is....
>
> Because I don't know :-(
>
> The only constant is the texture of my result;
> the pasta is dense, and the surface very smooth.
>
> In the mouth it has a texture I would describe
> as "slimy leather".
>
Funny, this is the apt description of how most restaurant home-made raviolis
I've tasted in New Haven, CT: smooth surface, dense, slimy leather -- but
good.
Dee Dee

"Dee Randall" > wrote

>
> "bugbear" > wrote in
message
> ...
>> Judith go wrote:
>>> "bugbear" > wrote in
message
>>>
>>> Try buying semolina pasta flour and following the recipes
on the
>>> packet. From there you can experiment to get where you
wish to be.
>>> I made pasta at home for years before moving to Italy.
>>> You don't really say what your malfunction is....
>>
>> Because I don't know :-(
>>
>> The only constant is the texture of my result;
>> the pasta is dense, and the surface very smooth.
>>
>> In the mouth it has a texture I would describe
>> as "slimy leather".
>>
> Funny, this is the apt description of how most restaurant
home-made
> raviolis I've tasted in New Haven, CT: smooth surface,
dense, slimy
> leather -- but good.
> Dee Dee


I make my homemade pasta (and a FUN mess) with semolina flour.

I usually add tumeric to golden up on the color appeal.

Andy

"Andy" <q> wrote in message ...
> "Dee Randall" > wrote
>
>>
>> "bugbear" > wrote in
> message
>> ...
>>> Judith go wrote:
>>>> "bugbear" > wrote in
> message
>>>>
>>>> Try buying semolina pasta flour and following the recipes
> on the
>>>> packet. From there you can experiment to get where you
> wish to be.
>>>> I made pasta at home for years before moving to Italy.
>>>> You don't really say what your malfunction is....
>>>
>>> Because I don't know :-(
>>>
>>> The only constant is the texture of my result;
>>> the pasta is dense, and the surface very smooth.
>>>
>>> In the mouth it has a texture I would describe
>>> as "slimy leather".
>>>
>> Funny, this is the apt description of how most restaurant
> home-made
>> raviolis I've tasted in New Haven, CT: smooth surface,
> dense, slimy
>> leather -- but good.
>> Dee Dee
>
>
> I make my homemade pasta (and a FUN mess) with semolina flour.
>
> I usually add tumeric to golden up on the color appeal.
>
> Andy


I've noticed in markets now "pasta flour" which is probably 1/2-1/2
semolina. But I can't say for sure. I have some in my freezer, but haven't
tried it yet.

But THANK YOU for the tumeric suggestion. I'm always looking for another
way to use tumeric. It's so good for you. Not only that, I like the funky
taste.
Dee Dee

"Dee Randall" > wrote

>> I make my homemade pasta (and a FUN mess) with semolina flour.
>>
>> I usually add tumeric to golden up on the color appeal.
>>
>> Andy
>
>
> I've noticed in markets now "pasta flour" which is probably 1/2-1/2
> semolina. But I can't say for sure. I have some in my freezer, but
> haven't tried it yet.
>
> But THANK YOU for the tumeric suggestion. I'm always looking for
> another way to use tumeric. It's so good for you. Not only that, I
> like the funky taste.
> Dee Dee

It's GOOD for you??? I had nary a clue.

The amount I add, usually two teaspoons to a 3 cup semolina batch,
doesn't really figure into the flavor, well after adding marinara sauce
and parmesan cheese, anyways.

It's not worth it if you combine the s'ghetti with marinara and paremsan
prior to serving.

Andy

Quoting from message >
posted on 17 Oct 2005 by Andy
I would like to add:

> "Dee Randall" > wrote

>> But THANK YOU for the tumeric suggestion. I'm always looking for
>> another way to use tumeric. It's so good for you. Not only that, I
>> like the funky taste.
>> Dee Dee
>
> It's GOOD for you??? I had nary a clue.

Aids digestion, is anti-inflamatory, *probably* anti-cancer and liver
protective, *possibly* assists in lowering cholesterol levels and
warding off Altzheimers, according to various reports.

Has been used for centuries in Ayurvedic (?sp) Medicine.

--
..ElaineJ. Home Pages and FAQ of uk.food+drink.indian can be viewed at
..Virtual. http://www.users.zetnet.co.uk/ejones/ufdi/index.html
StrongArm Under construction, FAQ, recipes, tips, booklist, links
..RISC PC. Questions and suggestions please, email or to the newsgroup

"Dee Randall" ha scritto nel messaggio
> But THANK YOU for the tumeric suggestion. I'm always looking for another
> way to use tumeric. It's so good for you. Not only that, I like the
> funky
> taste.
> Dee Dee

What is tumeric?
Pan
>

"Pandora" > wrote in message
...
>
> "Dee Randall" ha scritto nel messaggio
>> But THANK YOU for the tumeric suggestion. I'm always looking for another
>> way to use tumeric. It's so good for you. Not only that, I like the
>> funky
>> taste.
>> Dee Dee
>
> What is tumeric?
> Pan
>>
Pandora, just do a google; actually there is just too much information on
the net about it for me to write it out here. It is a spice, mostly used in
Indian cooking, but also to color mustard, and MORE!!!
Dee Dee

Dee Dee,

I didn't realise you could freeze flour?

Bruce

"Bruce Hall" > wrote in message
oups.com...
> Dee Dee,
>
> I didn't realise you could freeze flour?
>
> Bruce

Bruce, you can freeze just about any food; doesn't mean that it will be
palatable after it is thawed. Flour is O.K. to freeze IMO.
But -- the flours that are more difficult for me to find and replace, and
that I feel are more susceptible to bugs, and are in small enough volume(s)
to get into my freezer, that's where they go: into the freezer, especially
organic whole wheat pastry flour; now who wants to go replacing that every
too often.
Dee Dee

"bugbear" > wrote in message
...
> Judith go wrote:
>> "bugbear" > wrote in message
>>
>> Try buying semolina pasta flour and following the recipes on the packet.
>> From there you can experiment to get where you wish to be.
>> I made pasta at home for years before moving to Italy.
>> You don't really say what your malfunction is....
>
> Because I don't know :-(
>
> The only constant is the texture of my result;
> the pasta is dense, and the surface very smooth.
>
> In the mouth it has a texture I would describe
> as "slimy leather".
>
> Not good!
>
> I have had this same result with 3 types of flour.
> (bread, type '0' and type '00')
>
> BugBear


I saw on a cable show called Avventura a lady making pasta at home in Italy.
She said she didn't like using a machine because the smooth rollers made the
pasta smooth and she used a wooden roller on a wooden board to overcome
this.

Said with the unevenness of the wood, it left the pasta rough so it would
pick up sauce better.

Actually, she said it in Italian and the guy translated it, otherwise I
wouldn't have known what she said.

FWIW.

Hoges in WA

"Hoges in WA" > ha scritto nel messaggio
news
>
> "bugbear" > wrote in message
> ...
>> Judith go wrote:
>>> "bugbear" > wrote in message
>>>
>>> Try buying semolina pasta flour and following the recipes on the packet.
>>> From there you can experiment to get where you wish to be.
>>> I made pasta at home for years before moving to Italy.
>>> You don't really say what your malfunction is....
>>
>> Because I don't know :-(
>>
>> The only constant is the texture of my result;
>> the pasta is dense, and the surface very smooth.
>>
>> In the mouth it has a texture I would describe
>> as "slimy leather".
>>
>> Not good!
>>
>> I have had this same result with 3 types of flour.
>> (bread, type '0' and type '00')
>>
>> BugBear
>
>
> I saw on a cable show called Avventura a lady making pasta at home in
> Italy. She said she didn't like using a machine because the smooth rollers
> made the pasta smooth and she used a wooden roller on a wooden board to
> overcome this.
>
> Said with the unevenness of the wood, it left the pasta rough so it would
> pick up sauce better.
>
> Actually, she said it in Italian and the guy translated it, otherwise I
> wouldn't have known what she said.
>
> FWIW.
>
> Hoges in WA
>
Yes. it's true! if you want a rough pasta you need a wood pasta board (used
and cut many times before) and a wooden roller.
BTW my pasta, maden with Pasta machine is rough enough! And you know whY? I
don't let my pasta dry before cut it.

--
cheers
Pandora
>

"bugbear" > ha scritto nel messaggio
...
> Judith go wrote:
>> "bugbear" > wrote in message
>>
>> Try buying semolina pasta flour and following the recipes on the packet.
>> From there you can experiment to get where you wish to be.
>> I made pasta at home for years before moving to Italy.
>> You don't really say what your malfunction is....
>
> Because I don't know :-(
>
> The only constant is the texture of my result;
> the pasta is dense, and the surface very smooth.
>
> In the mouth it has a texture I would describe
> as "slimy leather".

If it is slimy, make the dough more thick passing it at second-last position
of pasta machine.
Cheers
pandora
>
> Not good!
>
> I have had this same result with 3 types of flour.
> (bread, type '0' and type '00')
>
> BugBear

"Judith Umbria" > ha scritto nel messaggio
...
>
>
> "bugbear" > wrote in message
> ...
>> Ophelia wrote:
>> > "bugbear" > wrote in message
>> > ...
>> >
>> >>Pandora wrote:
>> >>
>> >>>I have reproduced successfully. But I Am italian
>> >>
>> >>Yes. But what about making pasta ;-)
>> >
>> >
>> > Bugbear, if you have had success making it in Italy
>>
>> I have had success only in EATING the pasta
>> in Italy (and a great deal of pleasure, I might add)
>>
>> > but not in UK may I
>> > suggest the flour is the difference. You can buy 00 flour in UK in
>> > supermarkets
>>
>> I have used both '0' and '00' flour
>> with no improvement; indeed, with no detectable
>> change.
>>
>> Whatever I'm doing wrong, it's a strong enough
>> factor to outweigh other factors :-(
>>
>> BugBear
>
> Try buying semolina pasta flour and following the recipes on the packet.
> From there you can experiment to get where you wish to be.
> I made pasta at home for years before moving to Italy.
> You don't really say what your malfunction is....

Semola flour is ok for making "pasta di semola" with water and not with
eggs.
BTW I didn't understand what is the problem of Bugbear.
Cheers
Pandora
>
>

"Pandora" > wrote in message
...
>
> "Judith Umbria" > ha scritto nel messaggio
> ...
> >
> >
> > "bugbear" > wrote in message
> > ...
> >> Ophelia wrote:
> >> > "bugbear" > wrote in message
> >> > ...
> >> >
> >> >>Pandora wrote:
> >> >>
> >> >>>I have reproduced successfully. But I Am italian
> >> >>
> >> >>Yes. But what about making pasta ;-)
> >> >
> >> >
> > Try buying semolina pasta flour and following the recipes on the packet.
> > From there you can experiment to get where you wish to be.
> > I made pasta at home for years before moving to Italy.
> > You don't really say what your malfunction is....
>
> Semola flour is ok for making "pasta di semola" with water and not with
> eggs.
> BTW I didn't understand what is the problem of Bugbear.
> Cheers
> Pandora

Pandora, when you can't find a flour you like you can at least get a good
Manitoba if you buy semolina. It isn't the same in the US. It's there,
somewhere, but you have to keep trying and trying.
I have made both no egg and egg pasta with semolina in the US. The egg
wrinkles up when cooked and holds slick sauces like creams and mushrooms
quite well.
I like a firmer pasta, a personal choice, so I use grano duro instead of
grano tenero usually.
I am wondering if Bugbear is using loads of rapidly, rolling boiling water
with a handful of salt and taking the pasta out when it floats up?
He hates the texture or consistenza of his homemade pasta.
Another difference is the pale eggs one gets in most of the US. There seems
to be less yolk, too, as well as paler yolks.
I cannot handroll pasta due to a slight handicap, but my roller works fine
for me.

"Judith Umbria" > ha scritto nel messaggio
...
>
>
> "Pandora" > wrote in message
> ...
>>
>> "Judith Umbria" > ha scritto nel messaggio
>> ...
>> >
>> >
>> > "bugbear" > wrote in message
>> > ...
>> >> Ophelia wrote:
>> >> > "bugbear" > wrote in message
>> >> > ...
>> >> >
>> >> >>Pandora wrote:
>> >> >>
>> >> >>>I have reproduced successfully. But I Am italian
>> >> >>
>> >> >>Yes. But what about making pasta ;-)
>> >> >
>> >> >
>> > Try buying semolina pasta flour and following the recipes on the
>> > packet.
>> > From there you can experiment to get where you wish to be.
>> > I made pasta at home for years before moving to Italy.
>> > You don't really say what your malfunction is....
>>
>> Semola flour is ok for making "pasta di semola" with water and not with
>> eggs.
>> BTW I didn't understand what is the problem of Bugbear.
>> Cheers
>> Pandora
>
> Pandora, when you can't find a flour you like you can at least get a good
> Manitoba if you buy semolina.

Once upon a time I used manitoba flour to make eggs pasta but this one, came
out very soft: I didn't like it!

It isn't the same in the US. It's there,
> somewhere, but you have to keep trying and trying.
> I have made both no egg and egg pasta with semolina in the US. The egg
> wrinkles up when cooked and holds slick sauces like creams and mushrooms
> quite well.

Yes! very good!

> I like a firmer pasta, a personal choice, so I use grano duro instead of
> grano tenero usually.
> I am wondering if Bugbear is using loads of rapidly, rolling boiling water
> with a handful of salt and taking the pasta out when it floats up?

I don't know!

> He hates the texture or consistenza of his homemade pasta.
> Another difference is the pale eggs one gets in most of the US. There
> seems
> to be less yolk, too, as well as paler yolks.

One should buy eggs of free-range chicken

> I cannot handroll pasta due to a slight handicap, but my roller works fine
> for me.

Yes, also for mine

--
cheers
Pandora