Tonight I tried out my new KitchenAid pasta roller. It worked wonderfully, *except* - I gently laid all of my lovely fresh fettucini out on a towel while I waited for the water to boil. 10 minutes later when the water was ready, the pasta had glued itself together into a massive lump of evil.
How do I avoid this? Would a light dusting of flour when the pasta is still in sheet form work? or should I immediately dust it after I've cut into ribbons? or is there some other secret (or not so secret) technique?
How do I avoid this? Would a light dusting of flour when the pasta is still in sheet form work? or should I immediately dust it after I've cut into ribbons? or is there some other secret (or not so secret) technique?
You can use flour, but corn meal is better. Dust it after you cut it. When you boil the pasta, the corn meal will sink to the bottom of the pot.
"angelarenae" <[email hidden]> wrote in message "]news:[email hidden]...
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Tonight I tried out my new KitchenAid pasta roller. It worked wonderfully, *except* - I gently laid all of my lovely fresh fettucini out on a towel while I waited for the water to boil. 10 minutes later when the water was ready, the pasta had glued itself together into a massive lump of evil.
How do I avoid this? Would a light dusting of flour when the pasta is still in sheet form work? or should I immediately dust it after I've cut into ribbons? or is there some other secret (or not so secret) technique?
Flour can help a great deal. A light dusting should do.
Alternately, you could lay the pasta out separately, but obviously this would be a pain for most people who make ALOT of pasta at once, or are space-challenged.
Also an option, transferring from the pasta maker to the pot immediately. No transition time might solve your problem.
Flour, salt, there are plenty of non-stick tricks you can use.
You need to hang the pasta from something like a dowel or even a broom handle. I use a 1 inch dowel about 5 feet long that I suspend between my counters. Keeps the pasta separated and lets it dry just enough before cooking.
Paul
"angelarenae" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Tonight I tried out my new KitchenAid pasta roller. It worked wonderfully, *except* - I gently laid all of my lovely fresh fettucini out on a towel while I waited for the water to boil. 10 minutes later when the water was ready, the pasta had glued itself together into a massive lump of evil.
How do I avoid this? Would a light dusting of flour when the pasta is still in sheet form work? or should I immediately dust it after I've cut into ribbons? or is there some other secret (or not so secret) technique?
Agree, Paul. To avoid them getting all starchy and stuck, place in a cookie sheet dusted with flour in a single layer and make sure they do not touch each other. Then slightly dust with flour. This works for stuffed and short pasta shapes. If you make long pasta(like the fettucine you describe), then hang it in either a pasta hanging implement or in a clothes hanger. You can hold the pasta in this form for a few hours.
You need to hang the pasta from something like a dowel or even a broom handle. I use a 1 inch dowel about 5 feet long that I suspend between my counters. Keeps the pasta separated and lets it dry just enough before cooking.
Paul
"angelarenae" <[email hidden]> wrote in message "]news:[email hidden]...
Quoted message said:
Tonight I tried out my new KitchenAid pasta roller. It worked wonderfully, *except* - I gently laid all of my lovely fresh fettucini out on a towel while I waited for the water to boil. 10 minutes later when the water was ready, the pasta had glued itself together into a massive lump of evil.
How do I avoid this? Would a light dusting of flour when the pasta is still in sheet form work? or should I immediately dust it after I've cut into ribbons? or is there some other secret (or not so secret) technique?
Tonight I tried out my new KitchenAid pasta roller. It worked wonderfully, *except* - I gently laid all of my lovely fresh fettucini out on a towel while I waited for the water to boil. 10 minutes later when the water was ready, the pasta had glued itself together into a massive lump of evil.
Quoted message said:
You need to hang the pasta from something like a dowel or even a broom handle. I use a 1 inch dowel about 5 feet long that I suspend between my counters. Keeps the pasta separated and lets it dry just enough before cooking.
I just checked dear Julia's recipe (which I posted in a recent pasta thread) which says to let the dough dry briefly just before cutting. Never noticed that before. I dry *after* cutting, by laying the strips over a broomstick separating a little, and letting air circulate around the strips for, oh, 5-10 minutes.
Tonight I tried out my new KitchenAid pasta roller. It worked wonderfully, *except* - I gently laid all of my lovely fresh fettucini out on a towel while I waited for the water to boil. 10 minutes later when the water was ready, the pasta had glued itself together into a massive lump of evil.
How do I avoid this? Would a light dusting of flour when the pasta is still in sheet form work? or should I immediately dust it after I've cut into ribbons? or is there some other secret (or not so secret) technique?
Thanks for any and all input ~a
Drier dough to start with. I mix my dough in the fp and it's almost granular to look at but will form into a ball when compressed. And, yes, a dusting of flour will help, but if the dough is too soft, even that may not stop the sticking you experienced. We used to hang the long noodles over a wood clothes dryer to dry. Or Have the water near the boil when you start cutting. :-) -- -Barb 12-28-03: Tourtiere picture added to my site: <www.jamlady.eboard.com> Also a picture of my Baba Authorized struhadlo for making halushky "If you're ever in a jam, here I am."
Tonight I tried out my new KitchenAid pasta roller. It worked wonderfully, *except* - I gently laid all of my lovely fresh fettucini out on a towel while I waited for the water to boil. 10 minutes later when the water was ready, the pasta had glued itself together into a massive lump of evil.
How do you like the new Pasta Roller? I'm contemplating the grinder and pasta plates for mine, not sure if i want the roller though. Deb
Tonight I tried out my new KitchenAid pasta roller. It worked wonderfully, *except* - I gently laid all of my lovely fresh fettucini out on a towel while I waited for the water to boil. 10 minutes later when the water was ready, the pasta had glued itself together into a massive lump of evil.
How do I avoid this?
I layer the sheets with plastic wrap until I'm ready to boil them, then pass each sheet in turn through the cutters and drop them immediately into the already boiling water. Using a stiffer dough and hanging them properly would be more traditional, but I'm willing to settle.
PAPER thin pasta, cooked a sheet at a time made with many more than the usual number of layers, makes awesome lasagne.
Sometimes I regret the success of low carb diets.
Martin -- Martin Golding | If you boil it, they will come.
