SC - Homemade period noodles/pasta
Hupman, Laurie
LHupman at kenyon.com
Wed Jan 17 10:04:31 PST 2001
I played with fresh pasta a lot when I was out of work for a couple of
years. Fresh pasta takes a lot less time to cook than the store-bought
dried stuff. Plunk it into your boiling water, and once it floats it's
done.
I've dried fresh pasta with good results. The dough can also be frozen, as
a lump or as noodles. I haven't kept fresh dried noodles for more than two
weeks, but frozen dough has lived in my freezer for up to six months at a
time.
I've never tried the KitchenAid pasta attachment, but I've been told that it
gets quite hot and cooks the pasta while extruding it.
Rose :)
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