[Sca-cooks] handmade pasta

[drakey at webone.com.au]

>Making it by hand also sounds very long and labor intensive,
>so I don't know if I will ever try it but it would be 
>interesting to know about.

I thought so to.  Then I found a pasta maker in an italian deli (A$45) and
have never looked back.  I make ravioli, tortellini, numberous types of
fettucini.  It's a hell of a lot of fun and very easy to use.  You do the
primary kneading and then you rolls and knead the pasta though the machine
until you break the gluten, youn you narrow the rollers though easch pass
(about 4-5) until you have thin enough pasta.

You can then get fancy (Flavoured pastas and the like). I've even done
Kiriel's chocolate pasta recipe...

>What are the taste/texture differences between fresh and dried pasta, 
>either homemade or store-bought after both have been boiled?

It's smoother, silkier and cooks much quicker. Tastier too...

Drake - procrastinating from a very difficult MSAccess programming task.