elfsprin wrote: ↑Mon Dec 27, 2021 12:21 am
Madrigal wrote: ↑Sun Dec 26, 2021 5:38 pm
Made spaghetti and meatballs from scratch and I think I'm almost done tweaking all the ingredients.
Did you make the pasta from scratch? I haven’t tried doing that yet but it’s on my bucket list.
If so share your recipe?
Yeah, the pasta was from scratch too!
These are the established proportions:
2 cups of all purpose flower
3 whole eggs (room temperature)
2 tablespoons olive oil
1 tsp salt
3 tbsp water (or more)
I tweak it because this ratio of flour/egg is too eggy for my taste. And I like egg, I'm not weird about it or anything, so it really is too eggy. What I do to that recipe is cut down an egg (just using 2) and add more than 3 tbsp of water to make up for it. Another option for reducing the egginess is using two yolks and three whites, but I haven't tried that. That might be nice.
You can do it the manual way, putting the flour into a bowl, mixing it with the salt, and then making a volcano shape with the flour and adding the oil and eggs and water to the hole and mixing it into the flour that you add in gradually from the sides. And you add the any extra water in 1 tsp at a time. Once it's all in a ball, you knead with your hand for at least ten minutes until the color is smooth throughout and it's elastic and soft (if feels lumpy and hard, it needs more water, but it shouldn't get sticky because it has to pass through the pasta machine and not get stuck there).
You could make it the easy way and put everyting in a blender, adding 1 tsp of extra water at a time.
I do half and half, I blend it all and then work it into a ball on a surface while adding a tsp of water at a time as i knead. If you use only two eggs it'll be quite bit of extra water.
Once you have that smooth elastic ball you have to wrap it in plastic wrap because it dries up really fast, and keep it at room temp for at least 10 mins but 30 mins is better. I keep it there an hour while making the sauce and meatballs.
Once the sauce and meatballs are ready to eat, you can pass the dough through the pasta machine 1/8 at a time, sprinkling the spaghetti with flour as it comes out so it doesn't stick together. Then you dump it all at once into boiling water (the water should be "as salty as the sea") and once it breaks into a boil again (the boiling usually stops when you dump it all inside), it's only like a minute of cooking, depending on how thick the noodles are. I make it like fettucini and probably leave it in for a minute and a half after it breaks into a boil again, but I taste it before draining.