Brendan  on February 1, 2007

The photo I’d like to see is the condition of that pasta machine in about 6 month’s time. I think I recognize it as being the same or similar to one we bought a little over a year ago.

We bought it specifically for making cappelletti when my inlaws were here for Christmas in 2005. When we repeated the experiment on their return in 2006 the gears of the pasta machine digested themselves into a nasty goo of oil and metal filings (not part of the recipe).

For the standard pasta lunga like spaghetti and tagiatelle you are much better off with good old Barilla (which you can get a little cheaper from Pasquale - The Boot Italian Specialities at the back of the industrial park opposite Dan Seaman’s Motors on Forge Hill).

conor  on February 1, 2007

It’s a Typhoon and genius-boy washed it before noticing the lable on the base which said “do not wash this”!

I’ve been meaning to go to that Italian place forever. Love Barilla too. What’s the easiest way of getting to it? Is it on the same road as O’Dwyer’s Electrical or near?

Bloody blow-ins and their sense of direction.

JD  on February 1, 2007

I had one of those machines up to a few years ago but was too much work. God Bless those who perservere! The secret of good dough is in the working of it prior to rolling, and that includes ‘resting’ it for a while. The machine doesn’t knead the dough substantially, in my estimation. Also there’s a bloke-esque thing to kneading dough, whistling, waiting for Ray Liotto to come through the door with a gun and a bottle of red…
Best o’luck with the pasta.

conor  on February 1, 2007

Carmel down in Good Things Cafe in Durrus thinks men over-exert when kneading and I admit I’m guilty of that.

My knife sharpening fetish means I always take great pleasure in cutting garlic as finely as the boys did with the razor blades in prison.

So it’s mix, knead for a while, rest (both dough and self), then through the machine? Any post-machine resting?

Brendan  on February 1, 2007

I dunno where O’Dwyer’s is (having moved to Cork when I was 10, I’m a blow-in too, as will be my decendents for the next 2 generations).

How to get there: heading towards the city on the airport road, take a left down onto Forge Hill (at lights opposite pub - can’t remember which one!). About 300 meters later you have Dan Seaman’s Motors on your left - take a right into the industrial estate - City Link Park. Drive to the back until you see the Irish flag (it’s actually a rain-beaten Italian flag - what a beautifully apt statement on Ireland and the Irish). He’s open practically all day Saturday.

Actually - let me know when you are going. We’ll meet you there and Letizia will give you some recipe ideas to go along with the ingredients. Pasquale is very cool for that too.

conor  on February 1, 2007

Sounds like ballpark the same area I was thinking.

We were blow-ins in Kilkenny for an eternity but with the huge influx of people over the last few years we might just quietly slip into the “local” category.

If I say “we must go sometime” then it’ll be years before I get there. You around Saturday week? I could bring a couple of the nutters. Is there much breakable stuff in the shop?

We have the baby head-wetting this weekend so I’ll be up to my arms in chicken curry and meatballs for the relations.

Brendan  on February 1, 2007

Saturday week you are (what an absurd sentence).

The shop will look after itself.

elly parker  on February 1, 2007

Try following this recipe: http://www.videojug.com/film/how-to-make-fresh-pasta

I always find it easier to follow a recipe when I can see what’s going on and the consistencies required, rather than just reading in a book…

conor  on February 1, 2007

Nice one Elly, thanks. Such a bad bad name for a non-porn web-site.

julian  on February 1, 2007

I get our Imperia pasta machine (also a gift) out about once a year, and because it still lives in its box, I just follow the instruction sheet that came with it. The making is usually a bit nerve-racking, but it has always worked out so far… Flour varies from country to country, and with the weather, so instinct is probably a better guide to quantities than the scales.
The Imperia instructions are here. It is all quite a lot of fuss though, especially if you’re just refuelling.

JD  on February 1, 2007

Yeah, the garlic thing. It must be a desire to be Italian or summat.
On the subject of garlic here’s one for you to try:
Obtain large mushrooms, saute in a pan with some butter and oil for a few mins. Flip over on their backs and leave to rest/cool. Now crush 3-4 cloves of garlic and spoon some into each mushroom. Chop some anchovies (if you donna like, use a frankfurter, boil off and slice very thinly) and also spoon these into the mushroom. Take some mozzarella and cover each mushroom. Place on a baking tray and put in a medium oven until cheese has melted and browned. Take out tray, drizzle a little balsamic vinegar (or fino sherry, as my spanish mates do) and serve with a dill or plain salad.
Enjoy.

conor  on February 1, 2007

Julian, I used Doves Farm Organic Pasta Type ‘0′ flour that my mother gave me since she figured she’d never use it. You’re dead right about going by feel rather than amounts. Unfortunately I make dough so rarely I’m clueless.

That sounds bloody gorgeous JD!

Podchef  on February 1, 2007

The video jug show is great, but like my own handmade pasta video, very complicated.

To be simple use a food processor. 3 cups of plain flour and 4 large eggs. Whizz it up with a metal blade until it looks like fine crumbs. Don’t whizz until it comes together or you could have a mess. The combination should stick together when you press it, but it should be loose otherwise. (This is a variation of Marcella Hazan’s method.)

Dump the whole lot out onto some cling flim and gather it into a ball quickly. It should be moist and not too dry. It should also all be the color of those fantastic organic eggs you bought at the farmer’s market–deep yellow.

Once it is in a ball, wrap it up tightly in the cling film and leave it on the counter for 15-30 minutes. This will help the egg hydrate the flour. When you unwrap it you will notice it should be supple and no longer dry. Cut the ball in 4 equal parts and re-wrap three of them. Flatten out the one quarter and work it through the machine.

Occasionally the flour will be too dry or the eggs too small and this recipe will leave the pasta a bit dry. (If it’s too wet and gooey just dust with flour as you pass it through the roller.) If that is the cast, wet yer paws and shake some water over the dough–just a bit. Fold it and run it through.

I use my machine to kneed the dough. On the widest setting do one pass to flatten the dough. Fold it in thirds letter style, turn it 90 degrees and run through again. Repeat until the dough is full width. Then run it through the rest of the sizes.

If your making spaghetti or fettuchini with the cutter attachment you may want to hang the finished sheets to dry in the air, and do all of the pasta up at once, before cutting into shapes–it helps to go through the second process with the cutter. If your cutting my hand making wide noodles, ravioli, etc it’s best to work with one piece at a time until the process is complete so the rest of the dough doesn’t dry out.

Please post us your improved success results. . . .
Happy Brid’s Day in advance. Could spring be around the corner?

conor  on February 1, 2007

Thanks Neal. I was about to say “perfect” when I remembered that we burnt out the motor on our food processor ages ago and threw it out (it was over 10 years old). So it’s either the mini Braun multi-quick which is probably too small or would the Kenwood do or will I just get my hands dirty?

Looks like I missed 9 of the 10 steps to getting this right. Next time I’ll start with a smaller amount.

My wife had to remind me what day it was. Losing track of time! But I’m starting to look towards the garden and thinking about what I want to grow this year. KISS I think.

Arabalar  on February 16, 2007

I was searching pasta machines for my weekend parties and here I enjoyed with this subject. It looks really interesting. I think I will buy one. Thank you.