The Pizza Therapy Forum and Pasta Therapy Forum

dfandreatta · Posted: Sun Oct 15, 2006 9:31 pm Post subject: Pasta with additives

Do any of you make homemade pasta with spinach or other "additives"? Sun-dried tomatoes and the like?

What is the ratio, how much do you add to the mix by proportion, and how do you determine that?

And, what all do you add to the dough? I like dark chocolate, but I don't think it goes in pasta.
_________________
"Papa Don"
Apollo Beach, Florida

AAndreatta · Joined: 04 Jul 2006 Posts: 6 Location: Richmond, VA

I haven't tried it yet, but your question got me to thinking about adding a tablespoon of sun dried tomato paste (it comes in a "toothpaste" tube) to my pasta dough.
_________________
-Andy

archangel2003 · Joined: 07 Jul 2009 Posts: 6 Location: Shorewood IL

I just started my second batch of pasta.
I got an Marcato Atlas 150 pasta machine with the angel hair attachment, at a local antique shop for only $10 and it took 2 hours to tear it down and to clean it, and then to figure out how to get it to crank out the pasta somewhat smoothly and sort of straight.

The first was a golden pasta
2 cups flour
9 egg yolks
1 tpsp of E.V.O.O.

And it was FANTASTIC!
And after repeatedly failing at making bread, it's refreshing to make something more than edible!

This time I used
2 cups flour
3 whole eggs
2 tbsp of 365 double strength tomato paste out of the tube
1 tbsp of E.V.O.O.
1 tbsp water

and so far it feels a little less stiff but not too sticky.
In a few minutes I will be cranking it out and we will be having it for dinner tonight.
I will post a comment on the flavor.

dfandreatta · Posted: Tue Jul 07, 2009 11:14 pm Post subject:

You got a pretty good deal on the Atlas!

Let us know how it's working out for you. It's pretty much impossible to beat fresh, homemade pasta, in my opinion!
_________________
"Papa Don"
Apollo Beach, Florida

archangel2003 · Joined: 07 Jul 2009 Posts: 6 Location: Shorewood IL

dfandreatta · Posted: Wed Jul 08, 2009 11:31 pm Post subject:

Yes, a tomato based sauce would tend to cancel out the tomato in the pasta.

Sounds like it was good, anyway!
_________________
"Papa Don"
Apollo Beach, Florida

archangel2003 · Joined: 07 Jul 2009 Posts: 6 Location: Shorewood IL

Yeah, this pasta thing is EASY!!!!

I LOVE IT!!!!

archangel2003 · Joined: 07 Jul 2009 Posts: 6 Location: Shorewood IL

Today I made Semolina pasta.
1 cup standard flour
1 cup semolina flour
1/4 cup E.V.O.O.
2 tb sp water

And it felt oily and gritty while kneading, but when I cranked it out at #3 like the other pastas I made it came out so much thinner and more fragile!

I ended up with twice as much cut noodles as last time!

I first attempted to crank it through the spaghetti cutter and it came out wavy but would not separate without falling apart.

It might have been to wet at first but seems to dry rather fast.