Spaghetti and Pasta - So many different kinds

[captaincapital]

What are everybody's tips and tricks for good fresh homemade pasta?

I've got my pasta ratio nearly perfected.

Beaten whole egg weight x 1.6 = needed flour weight (unbleached all purpose, kroger).

It worked decently for malloreddus/gnocchi (just had to lay them on a sheet while making them), but with longer pasta like fettuccine, I had trouble unraveling them, so a bit too moist. Maybe I'll try 1.8 next time.

I'm so goddamn close, guys.

 

[NOT Sword Fighter Super]

I’ve never made my own pasta.
Sounds like too much work.

 

[captaincapital]

I’ve never made my own pasta.
Sounds like too much work.

it' not for everybody, but it's cool to know you can work flour and eggs into something good.

once you get it figured out, I spend maybe 30 mins actually working the pasta. other half hour is just waiting for the dough to rest.

 

[Whatthefuck]

I like carbonara using penne or rotini. I think it helps the sauce cling better. Also, if you aren't going to make your own, try to get bronze die cut. It gives the pasta a rougher texture that helps the sauce cling to it.

 

[captaincapital]

I like carbonara using penne or rotini. I think it helps the sauce cling better. Also, if you aren't going to make your own, try to get bronze die cut. It gives the pasta a rougher texture that helps the sauce cling to it.

Good to know. I bought a pelmeni mold, so I can start making a bunch of ravioli at once. No way Im going to do it individually. Pic related, but not the one I bought.

 

[Bloitzhole]

I like carbonara using penne or rotini. I think it helps the sauce cling better. Also, if you aren't going to make your own, try to get bronze die cut. It gives the pasta a rougher texture that helps the sauce cling to it.

To get classic italian carbonara to stick, I suggest you boil the pasta, then, about 90 seconds before its done, take some of the water out and heat that separately in a small saucepan on low to medium, just to get some steam.

Add your carbonara ingredients (egg, extra yolks, whatever you are using to get lard/fat infused with garlic, pepper, parmeggiano if you are so inclined) to a bowl and set it on top of the saucepan. You now have a basic double boiler. Add the pasta that should be close to al dente (usually the step above takes 1 minute, so its just barely barely undercooked at this point) to the bowl, as well as pasta water - about half the weight of your pasta (so if you have 140 grams of pasta which is an average portion for a man, add 70 ML or just over 1/4 cup).
Use this double boiler to heat the egg and pasta mixture while stirring continuously. The pasta will soak up some of the liquid and release more starch into the mixture. After approximately 2-3 minutes, it will all come together and the starch from the pasta and the pasta water will cause a stickier carbonara sauce. Don't be surprised if nothing happens for 90 seconds, the mixture needs time to heat through in the bowl - as the egg reaches ~60 degrees Celsius, it starts to solidify rapidly, so it is quite easy to overcook it.
Note that when you think "man, that is almost perfect, maybe 20 more seconds", you should already remove it from the double boiler - the residual heat will continue the cooking process when its close to ideal.

 

[Trombonista]

I love to cover my pasta with a combination of extra virgin olive oil, parmesan cheese, and crushed red pepper. Sometimes I'll add sundried tomatoes.

 

[WonderWino]

Prefer homemade with spinach added in, but failing that i'll take stelline pasta mixed with olive oil and melted cheese

 

[Orion Balls]

Pork Lo Mein, please.

 

[Rafal Gan Ganowicz]

Orechietti or farfale every time. Holds the sauce.

 

[captaincapital]

Orechietti or farfale every time. Holds the sauce.

Orechietti are awesome. I can peel those things out quick and make a big batch.

 

[REGENDarySumanai]

I love pasta as a whole. I've eaten it a lot due to having Italian in my blood.

 

[captaincapital]

I love pasta as a whole. I've eaten it a lot due to having Italian in my blood.

You spend alot of time making it from scratch? Any tips for the non-sphagets?

What are everybody's tips and tricks for good fresh homemade pasta?

I've got my pasta ratio nearly perfected.

Beaten whole egg weight x 1.6 = needed flour weight (unbleached all purpose, kroger).

It worked decently for malloreddus/gnocchi (just had to lay them on a sheet while making them), but with longer pasta like fettuccine, I had trouble unraveling them, so a bit too moist. Maybe I'll try 1.8 next time.

I'm so goddamn close, guys.

Also, ratio has been changed - it's now 2x whole egg weight instead of 1.6. Now i need much less bench flour.

so now its:
(weight of beaten whole eggs x 2 ) = weight of unbleached APF needed.

my APF's about 10% protein, fyi

 

[Buster O'Keefe]

75g 00 flour, 25g semolina, 1 egg. Blitz in a food processor until it looks like bread crumbs, then knead into a ball. You now have perfect pasta dough.

 

[Stasi]

I like spaghetti aglio e olio. It's just spaghetti tossed in garlic and chili (if you like it spicy) fried in olive oil. Super simple and quick to make but very tasty.

For something so simple though it seems very controversial. Literally every video on youtube has a bunch of angry Italians in the comments screaming "thats not how youre supposed to make it you disgusting American pig" or words to that effect.

 

[Trombonista]

The most disappointing pasta I ever had was listed on the menu in a cafeteria as cavatappi carbonara but had no bacon or cream sauce. It should have been called cavatappi all'olio or cavatappi al burro (I can't remember if it had olive oil or butter).

 

[captaincapital]

75g 00 flour, 25g semolina, 1 egg. Blitz in a food processor until it looks like bread crumbs, then knead into a ball. You now have perfect pasta dough.

I'll have to give that a try if they ever have semolina at my supermarket. I like the idea of making due with whatever is readily accessible in my neighborhood, but it would be nice to just try some 00 and semolina once in a while. Might have to go uptown.

The most disappointing pasta I ever had was listed on the menu in a cafeteria as cavatappi carbonara but had no bacon or cream sauce. It should have been called cavatappi all'olio or cavatappi al burro (I can't remember if it had olive oil or butter).

I saw "cafeteria" and automatically knew to lower the bar.

I like spaghetti aglio e olio. It's just spaghetti tossed in garlic and chili (if you like it spicy) fried in olive oil. Super simple and quick to make but very tasty.

For something so simple though it seems very controversial. Literally every video on youtube has a bunch of angry Italians in the comments screaming "thats not how youre supposed to make it you disgusting American pig" or words to that effect.

I don't focus too much on tradition, and just make what I want. Like the other day, I made ravioli with chinese dumpling filler. It was amazing.

 

[Haramburger]

You're all fucking stupid for liking such dreck.

 

[The Last Stand]

Great with chicken Alfredo. Add spinach and cheese.

 

[Elysian]

Nigella Lawson’s marmite spaghetti sounds like an abomination but is actually surprisingly really good, and I say that as a person who normally hates marmite. I’m not gonna pretend it’s high brow food though; it’s basically sketti but with a small spoonful of marmite instead of copious amounts of ketchup.

https://www.nigella.com/recipes/spaghetti-with-marmite