How fun! love the idea of fresh pasta! don't make it but would like to try to.
It's pretty easy- just the kneading and the cutting that are the work. It is really helpful to have a kneader and cutter- you can find them as hand cranks. I have 3 metal attachments for my Kitchenaid mixer that roll and knead and cut pasta to spaghetti size or fettuccine size. I haven't been using them enough lately, but pasta salad is a summer staple with garden veggies. Yum. And it really is so much better than store bought. I used 1 1/2 cups ap flour, 1/2 cup semolina flour, a pinch of salt, two tablespoons olive oil, and 3 small fresh eggs. The dough was perfect.
First of all, thanks so much for your compliment to sew retro, and now the question, I never made fresh pasta before, so, question: If the pasta takes fresh egg, how long do hold it without being harmful?
Wow...I'm Italian and I've never made fresh pasta!!! Bravissima!!!
Thank you both Rosy and Patrizia! Patrizia, you have probably never had to make fresh pasta, because you have access to some really delicious homemade pasta already! Here in Western North Carolina, it is all pretty mediocre- you know, from the box :)Rosy, I didn't know the answer to your question (ours usually gets eaten right up!), but I would like to try to store some, and this is what I found:http://www.finecooking.com/item/11717/dried-egg-pasta-hidden-danger-or-perfectly-safeSo, it seems like as long as it is dried, it is safe to store for a while.
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