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So a friend and I attempted to make some macaroni. I found several recipes that said:
4 eggs plus a pound of flour (bread if you can b/c of the higher gluten), and a dash of salt.
Uhhhhhh....yeah, not so great....so we started with the flour in a mound, made the hole in the middle....added the eggs and salt and started mixing with our hands. Got it sorta dough-ish....had to add some water....then tried to put it in my KitchenAid Artisan with a dough hook.....the mixer could barely move it....so we worked up a sweat kneading it by hand....I can barely feel my fingers to type this. OK...we finally get it smooth, without it breaking when we knead it. Let it rest for 15 minutes.
Then I cut it into 'walnut-sized pieces'. We attached the food mill/grinder/pasta extruder thing to the front of my mixer, turned it to speed 10 and started feeding the pieces into the hopper. Waiting for each piece to move along before adding the next. After maybe a 1/3 pound my motor was SMOKING!!! So we stopped, let it rest a while and tried again....same thing.
HELP! I don't think my mixer is permanently messed up, but I'm going to let it rest for a few days. I did get the bowl stuck after trying to knead the dough in it....it took both of us to un-twist it from the base.
I'm guessing our dough was too thick/hard but this recipe was on multiple websites and in my cookbook from the Culinary Institute of America. The one in the attachment's instruction book called for 2.5 cups of flour for 4 eggs.....which is about the same (a cup is about 8 ounces right?)
So do you think my mixer just can't handle pasta making? What recipe do you use? Should I just get a pasta machine? Or should I just kick it old skool and knead by hand, roll it out and cut the pasta by hand? (Outlook not so good for the last one!
)
Anyone make pasta?? Anyone?
4 eggs plus a pound of flour (bread if you can b/c of the higher gluten), and a dash of salt.
Uhhhhhh....yeah, not so great....so we started with the flour in a mound, made the hole in the middle....added the eggs and salt and started mixing with our hands. Got it sorta dough-ish....had to add some water....then tried to put it in my KitchenAid Artisan with a dough hook.....the mixer could barely move it....so we worked up a sweat kneading it by hand....I can barely feel my fingers to type this. OK...we finally get it smooth, without it breaking when we knead it. Let it rest for 15 minutes.
Then I cut it into 'walnut-sized pieces'. We attached the food mill/grinder/pasta extruder thing to the front of my mixer, turned it to speed 10 and started feeding the pieces into the hopper. Waiting for each piece to move along before adding the next. After maybe a 1/3 pound my motor was SMOKING!!! So we stopped, let it rest a while and tried again....same thing.
HELP! I don't think my mixer is permanently messed up, but I'm going to let it rest for a few days. I did get the bowl stuck after trying to knead the dough in it....it took both of us to un-twist it from the base.
I'm guessing our dough was too thick/hard but this recipe was on multiple websites and in my cookbook from the Culinary Institute of America. The one in the attachment's instruction book called for 2.5 cups of flour for 4 eggs.....which is about the same (a cup is about 8 ounces right?)
So do you think my mixer just can't handle pasta making? What recipe do you use? Should I just get a pasta machine? Or should I just kick it old skool and knead by hand, roll it out and cut the pasta by hand? (Outlook not so good for the last one!
)Anyone make pasta?? Anyone?
I always just used 1/2-1 cup less than the recipe called for....it's because I over-cupped!
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