MacKenzie Posted April 19, 2015 Report Share Posted April 19, 2015 I'm getting ready for a batch of ckreef's baked spaghetti. First thing is to try out my new tagliatelle pasta roller. The dough for a small test batch: 1 egg which weighed 60g. Mult. the weight by 1.5 to determine the amount of flour 90g flour which was a 50/50 mix of semolina and all purpose flour pinch of salt 0.5t olive oil Combine in blender adding just enough flour so that the dough is not sticky but not dry either. Cover and let rest for 30 mins. or longer. Roll into sheets and cut. This is the very first sheet of pasta to pass through my new roller/cutter:) Today was just a practice run for the baked spaghetti:) 2 Quote Link to comment Share on other sites More sharing options...
ckreef Posted April 19, 2015 Report Share Posted April 19, 2015 A mighty fine test run. I can't wait to see your baked Spaghetti. Very excited about this. Only two thoughts I can't emphasis enough. Only pre cook the Spaghetti 1/2 way at the most. (with homemade maybe even raw) Add a full cup of water to the bottom of the dish. A full cup will seem like a lot but at 1/2 cup you still end up with a dry dish. Looking forward to seeing your take on this. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 19, 2015 Author Report Share Posted April 19, 2015 Thanks for the tips, ckreef. I think that I will not have to precook the spaghetti if I use it fresh and do not dry it 1 Quote Link to comment Share on other sites More sharing options...
tinyfish Posted April 19, 2015 Report Share Posted April 19, 2015 Very nice. Quote Link to comment Share on other sites More sharing options...
tony b Posted April 19, 2015 Report Share Posted April 19, 2015 Agree on the no need to precook the fresh pasta for this dish. It would likely turn to mush. Nice looking pasta there, MacKenzie! I generally make my own for fettuccine, tagliatelle and bowtie. Never had success with my angel hair cutter. I will still buy pasta for other shapes (generally tubular ones). I've never used my food processor or KitchenAid to make my pasta dough; by hand only. It's fun mushing the eggs and flour together. Brings out the lost kid in me! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted April 19, 2015 Author Report Share Posted April 19, 2015 It's fun mushing the eggs and flour together. Brings out the lost kid in me! , I bet it does. I use the same machine for doing the dough, the rolling and the cutting. The machine has only 3 rollers, the lasagna, the fettuccine and the tagliatelle. I did try the extruder accessory for macaroni but that really does tax the motor and I don't want to risk that just for macaroni Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted April 21, 2015 Report Share Posted April 21, 2015 WOW! MacKenzie, that is some kind of sumptuous repast! Fresh pasta! Can't be beat. Kudos! Quote Link to comment Share on other sites More sharing options...
