11 votes

The reason there’s still a pasta shortage

8 comments

  1. [8]
    teaearlgraycold
    Link
    I’ve been making homemade pasta. A few weeks ago I picked up a 25 lb bag of flour that normally would have been sold to a restaurant. I’ve made ravioli, gnocchi, fettuccine, and tagliolini. Now...

    I’ve been making homemade pasta. A few weeks ago I picked up a 25 lb bag of flour that normally would have been sold to a restaurant. I’ve made ravioli, gnocchi, fettuccine, and tagliolini.

    Now that I’m fairly proficient at it, I don’t see much reason to go back to dry pasta. Pasta may have the best effort to quality ratio between homemade and store bought.

    7 votes
    1. [5]
      gpl
      Link Parent
      I have a pasta press I’ve used a few times. The only thing that stops me from doing it more is that I get so damn frustrated because it seems like all of the pasta recipes I’ve found lead to an...

      I have a pasta press I’ve used a few times. The only thing that stops me from doing it more is that I get so damn frustrated because it seems like all of the pasta recipes I’ve found lead to an extremely dry dough that just crumbles as you try to press it. I end up adding 1-2 more eggs on average than the recipes call for, which is fine, but it tends to be difficult to incorporate after the fact and you already have a shaggy mess. Not sure if I’m doing something wrong or if pasta dough is inherently dry and you just have to work through it.

      3 votes
      1. [3]
        teaearlgraycold
        Link Parent
        The recipe I've been using is super simple. 100 g flour 1 egg That will yield one large serving of pasta. I'm sure every Italian grandmother out there will cry to hear me say this, but I've found...

        The recipe I've been using is super simple.

        • 100 g flour
        • 1 egg

        That will yield one large serving of pasta.

        I'm sure every Italian grandmother out there will cry to hear me say this, but I've found the easiest way is to dump the ingredients in a food processor and pulse it until the dough forms roughly pea-sized clumps. Then you can dump onto a board and press into a single mass. As needed you can add a little water.

        Next time I make pasta I'll try to remember to add some pictures here and let you know so you should be able to see what level of hydration to expect.

        5 votes
        1. [2]
          gpl
          Link Parent
          That would be amazing if you remember to take pictures! Perhaps part of the issue is that I’m usually making ~5 servings at a time, so maybe it’s hard to get all of the flour hydrated or something.

          That would be amazing if you remember to take pictures! Perhaps part of the issue is that I’m usually making ~5 servings at a time, so maybe it’s hard to get all of the flour hydrated or something.

          6 votes
          1. teaearlgraycold
            (edited )
            Link Parent
            https://imgur.com/a/XS2ZRxo Here’s my pasta instruction manual! Edit: if you’re making more than one serving, make sure to cut your dough into individual serving sizes before running it through...
            • Exemplary

            https://imgur.com/a/XS2ZRxo

            Here’s my pasta instruction manual!

            Edit: if you’re making more than one serving, make sure to cut your dough into individual serving sizes before running it through the machine.

            6 votes
      2. tomf
        Link Parent
        You can also do 321 three cups flour, two eggs, 1 cup water Would you like some videos on this stuff?

        You can also do 321

        • three cups flour,
        • two eggs,
        • 1 cup water

        Would you like some videos on this stuff?

        1 vote
    2. [2]
      N45H
      Link Parent
      Do you have some links for on one hand economics of that (what machines / ingredients you need to buy, etc.) - and on the other hand health benefits self-made pasta vs dry pasta? Maybe you have...

      Do you have some links for on one hand economics of that (what machines / ingredients you need to buy, etc.) - and on the other hand health benefits self-made pasta vs dry pasta?
      Maybe you have some experiences to share or videos and articles handy.

      2 votes
      1. teaearlgraycold
        Link Parent
        This is the pasta machine I bought ($47). You'll need flour and eggs to make the dough (and other basic cooking supplies to boil water). I'm just following the recipe provided with the machine....

        This is the pasta machine I bought ($47).

        You'll need flour and eggs to make the dough (and other basic cooking supplies to boil water). I'm just following the recipe provided with the machine. Don't forget to add plenty of salt to the boiling water.

        As far as health benefits I don't think there's much difference other than homemade pasta will have egg in it, but dry pasta from the store is just wheat. So there's extra protein and probably a bit more calories/gram.

        3 votes