Noodles & Pasta

[morticaixavier]

Making the dough was a cinch, I used Denny's 50/50 - 100 grams and 1 egg per person methodology.

I'm having trouble parsing this.  You used yeast in your pasta?  50-100 grams of what?

I believe it's 50% semolina 50% regular flour with 100grams and 1 egg per person.

[euge]

I can't see how the KA could extrude pasta properly. You need high pressure/force and a really stiff dough based on what I've seen.

If you let semolina dough rest for a couple hours or overnight the grittiness smooths away and it really turns out well.

[tschmidlin]

Making the dough was a cinch, I used Denny's 50/50 - 100 grams and 1 egg per person methodology.

I'm having trouble parsing this.  You used yeast in your pasta?  50-100 grams of what?

I believe it's 50% semolina 50% regular flour with 100grams and 1 egg per person.

  That makes a lot more sense.  I've never made pasta, is it obvious?

[morticaixavier]

I can't see how the KA could extrude pasta properly. You need high pressure/force and a really stiff dough based on what I've seen.

If you let semolina dough rest for a couple hours or overnight the grittiness smooths away and it really turns out well.

it extrudes okay but the KA does work at it. it uses a screw feeder. I suspect the problem I ran into was that the dough was not stiff enough. I used an egg based recipe and I think you really need to use a water only recipe for the extruder to work well. This will make for a very stiff dough indeed.

Making the dough was a cinch, I used Denny's 50/50 - 100 grams and 1 egg per person methodology.

I'm having trouble parsing this.  You used yeast in your pasta?  50-100 grams of what?

I believe it's 50% semolina 50% regular flour with 100grams and 1 egg per person.

  That makes a lot more sense.  I've never made pasta, is it obvious?

What better time than now?

[denny]

Making the dough was a cinch, I used Denny's 50/50 - 100 grams and 1 egg per person methodology.

I'm having trouble parsing this.  You used yeast in your pasta?  50-100 grams of what?

100 gr. of flour and one egg per person, split 50/50 between AP and semolina flour.

[MDixon]

I rested the dough for about 20 min, next time I may do the day before dough and place in the fridge.

The KA instructions are to turn it up to 10 (the highest setting) and to put in walnut sized pieces and push if it is required. It WAS required, perhaps a function of the semolina. It took some force and quite a bit of time to get it to flow the way I think it should and I really needed another pair of hands at times. Next time I extrude I will probably be ready with a drying rack and let my wife separate strands as needed.

And yes, it is 100 grams of flour mixture to 1 egg in a 50 / 50 mix of semolina and white flour. Dunno how 100 grams corresponds in volumetric measure, but it worked out so well I probably will never find out

[Slowbrew]

I rested the dough for about 20 min, next time I may do the day before dough and place in the fridge.

The KA instructions are to turn it up to 10 (the highest setting) and to put in walnut sized pieces and push if it is required. It WAS required, perhaps a function of the semolina. It took some force and quite a bit of time to get it to flow the way I think it should and I really needed another pair of hands at times. Next time I extrude I will probably be ready with a drying rack and let my wife separate strands as needed.

And yes, it is 100 grams of flour mixture to 1 egg in a 50 / 50 mix of semolina and white flour. Dunno how 100 grams corresponds in volumetric measure, but it worked out so well I probably will never find out

According to an online conversion calculator that would be ~1/2 cup All Purpose flour and ~1/3 cup Semolina.  I can't vouch for the results but that's what the interwebs says.  8^)

Paul

[denny]

And yes, it is 100 grams of flour mixture to 1 egg in a 50 / 50 mix of semolina and white flour. Dunno how 100 grams corresponds in volumetric measure, but it worked out so well I probably will never find out

It's around a cup, but I stopped using volumetric measurements once I discovered that formula.  Courtesy of Jamie Oliver.

[euge]

Well I'm up to my old tricks again.

This is what I had for breakfast today:



Nong Shim Shin Ramyun doctored up a little with some extra sesame oil and soy sauce. Garnished with baby zucchini, cilantro and sliced smoked chuck roast. Nom nom. What a great way to start the day.

[tschmidlin]

Well I'm up to my old tricks again.

This is what I had for breakfast today:



Nong Shim Shin Ramyun doctored up a little with some extra sesame oil and soy sauce. Garnished with baby zucchini, cilantro and sliced smoked chuck roast. Nom nom. What a great way to start the day.

That just looks awesome.

[bluesman]

Well I'm up to my old tricks again.

This is what I had for breakfast today:



Nong Shim Shin Ramyun doctored up a little with some extra sesame oil and soy sauce. Garnished with baby zucchini, cilantro and sliced smoked chuck roast. Nom nom. What a great way to start the day.

Simply impressive euge! 

[mtnrockhopper]

Well I'm up to my old tricks again.

This is what I had for breakfast today:



Nong Shim Shin Ramyun doctored up a little with some extra sesame oil and soy sauce. Garnished with baby zucchini, cilantro and sliced smoked chuck roast. Nom nom. What a great way to start the day.

Simply impressive euge! 

I'm really hungry now.

[redbeerman]

Well I'm up to my old tricks again.

This is what I had for breakfast today:



Nong Shim Shin Ramyun doctored up a little with some extra sesame oil and soy sauce. Garnished with baby zucchini, cilantro and sliced smoked chuck roast. Nom nom. What a great way to start the day.

Simply impressive euge! 

I'm really hungry now.

Lookin' good Euge.