Cooking Through Ratio: Doughs and Batters – More Pasta

Seasoned Fresh-made Pasta
Seasoned Fresh-made Pasta

Undaunted by my previous attempt, I set out to make pasta again. I had just read Dan Jablow’s recent post regarding pasta making, exchanged comments regarding and experiences and figured that part of my problem was not enough kneading in my previous attempt at making pasta. My second conclusion was that my previous pasta dough batch was not rolled out enough.

It’s amazing how much easier things are the second time around. I made enough dough for one instead of the much larger portion I made last time. The dough was rolled out thinner and allowed to rest for more time. I could tell right away when I cut the dough into strands that it would be more successful than the last time.

After the pasta was cooked, strained and plated I was immediately more satisfied. The taste was still there despite the smaller sized batch. It’s all about the ratio of ingredients right? It also was not as slimy as last time. This definitely boosted my confidence and I will be sure to try out future batches working with sauces and other seasonings for a different eating experience.

Look ma, yummy pasta!

Fresh-made Pasta
Fresh-made Pasta

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1 Comment

  1. Glad to hear your 2nd attempt was a success. I hadn’t considered that at all. In school we benefit from being able to use the KitchenAid pasta rolling attachment…just pass the pasta through its rollers until it reaches the desired thickness. It’s so easy, you almost take it for granted. I may try your idea of making a smaller batch too, just for practice. You never know when someone will demand that you whip them up a batch of fresh pasta (like my wife did a few weeks ago).

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