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Egg Away to Pastaville

04 Feb

we were at an annual outdoor party last week and while standing around a bonfire in -10c weather I to talking to someone who raised 100’s of chickens when she was younger..and she hated everything about them ‘except the pasta.’ Eggs and flour..they always made pasta because it used up so many eggs.

So next day we went and bought a pasta roller, the ‘Remy Olivier’ pasta machine. So here is how to make pasta..it might be off for someone who knows how but these were the instructions I was given..at 1am..at a loud party..instructions were a little fuzzy if I remember correctly, but here goes:

– 3 eggs
– 2 cups flour
– pinch o salt
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Mix salt and flour. Form an egg nest and pour in eggs. Mix together eggs then gradually mix in with a fork. Keep mixing then mix with the side so it is sorta crumbly but mixed. Turn the fork on its side and break up the bigger chunks so it is all semi-uniform. Then form into a ball. Kneed for 5-10 minutes then divide into 3 balls. Let sit for 15 minutes.

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Flatten a roll in your palm until it is fairly flat..wide enough for the width of the pasta maker and thick enough that it can feed into the pasta machine on its thickest setting (7 on ours). While supporting the pasta turn the side auger but don’t pull it.. let it feed through. Repeat with setting lower until you reach the thickness of pasta you desire.

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Attach the noodle making cutter feed which just slips onto the who machine rig. The pasta machinealso has a clamp to let you support the ever-growing noodles and turn the auger at the same time without it flopping all around which is nice and not too hard to manage alone but it would be an easier job with 2 people.

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Grab the end as you feed it and cut to the desired length of pasta. Hang to dry..

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Then move it away from curious dogs…higher.

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That was actually pretty easy..the main thing I found was making sure the thickness is uniform the first time feeding it into the pasta machine. Too thick and it bunches too much and things can tear. Can’t wait to cook it!

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6 Comments

Posted by on February 4, 2012 in Construction

 

Tags: , , ,

6 responses to “Egg Away to Pastaville

  1. kymber

    February 4, 2012 at 1:21 pm

    make sure to take pics of the finished pasta! thanks for the recipe…now i gotta get me one of them fancy machines!

    your friend,
    kymber

     
    • eagergridlessbeaver

      February 6, 2012 at 5:18 pm

      The machines are actually fairly sturdy for 40 bones..gonna do up a post on it soon!

       
  2. Shim Farm (@ShimFarm)

    February 5, 2012 at 10:28 pm

    Hiya Beav and A*, that pasta looks awesome, and your buddy is right, there’s nothing like home-made. I make it from time to time, but I’m lazy – I bought the pasta roller for my KitchenAid stand mixer. If you flatten your balls of dough, and then cut them into thick slices, you can feed them into the roller much easier. My general rule of thumb is 7/8 cup flour per egg, adding maybe a tablespoon of water if your dough needs it.

    Now why am I hungry for some fettucini carbonara?

     
    • eagergridlessbeaver

      February 6, 2012 at 5:23 pm

      Thanks for the advice! I want to try once a week for it and see how it goes! I have seen many different pasta recipes but i just went with what i was told..might experiment more when fresh herbs become availible!

       
  3. jleejjLee

    February 8, 2012 at 12:20 am

    That looks delicious! I love pasta, but we don’t have a machine. Homemade pasta around here is always kind of lumpy. Glad to see you moved the pasta drying rack higher. No need to repeat the moose taco episode …

    I always laugh when people cite certain recipes as a “great way to use up eggs.” To be accurate, wouldn’t cooking ‘eggs’ by the fastest way to use up eggs? I think what they really mean is, the best way to use eggs after I’m sick of eggs. Robin gets sick of eggs pretty fast and then she makes chicken noodle soup with homemade noodles to use up the eggs. I don’t argue with her.

     
  4. eagergridlessbeaver

    February 8, 2012 at 7:52 am

    “great way to use up eggs”.fine…I agree but A* wants me to use them this way instead of my ‘egg basket full’ juggling routine ( cause cooking is so cliche! hehe)..which usually cuts the amount of eggs in half! Eggs are great and one of my favorite meals is fried eggs..but there are limits…you are right it should be ‘a new and great way to use up eggs that I have not killed to death yet’..

    truthfully I never complain about any food that is cooked by someone else!

     

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