Saille Posted February 22, 2010 Share Posted February 22, 2010 I have wanted the pasta-making attachment for my kitchenaid mixer for years... Bill, did you ever post pictures of your flock anywhere? Our egg production is starting to pick up for spring. We had 13 today! :001_smile: Quote Link to comment Share on other sites More sharing options...
LauraGB Posted February 22, 2010 Share Posted February 22, 2010 (edited) Bill - Rockin'! :thumbup1: Thank You Oh So Much! (guess what we are having for dinner tomorrow...) Edited February 22, 2010 by LauraGB added Coolio Guy because I felt it necessary Quote Link to comment Share on other sites More sharing options...
In The Great White North Posted February 22, 2010 Share Posted February 22, 2010 I make my own pierogies and Hungarian pinched noodles. Unbelievably easy to do. My pierogi's never stick together (even though I use water or milk to "glue" them.) What is the trick? Quote Link to comment Share on other sites More sharing options...
Susan Wise Bauer Posted February 22, 2010 Share Posted February 22, 2010 Bill, you are the man. SWB Quote Link to comment Share on other sites More sharing options...
Spy Car Posted February 22, 2010 Author Share Posted February 22, 2010 Bill, you are the man. SWB :blushing: Thank you Susan. So are you thinking of making some pasta? Bill Quote Link to comment Share on other sites More sharing options...
Susan Wise Bauer Posted February 22, 2010 Share Posted February 22, 2010 I've been playing around with it recently but I'm not happy with the way it's coming out--after reading your instructions I think it must be my flour composition. Not that the teenage bottomless pits who snarf up my mistakes have noticed any problem. :-) SWB Quote Link to comment Share on other sites More sharing options...
Spy Car Posted February 22, 2010 Author Share Posted February 22, 2010 I've been playing around with it recently but I'm not happy with the way it's coming out--after reading your instructions I think it must be my flour composition. Not that the teenage bottomless pits who snarf up my mistakes have noticed any problem. :-) SWB Semolina will give you more "tooth" and a prettier yellow color. Try 50/50, it will make rolling easier and then you can play with moving the ratio up if you prefer. To my mind !00% flour noodles are not "pasta". Not "bad", just not pasta. I hope the instructions bring you a small sliver of the enjoyment your work has afforded me. Bill Quote Link to comment Share on other sites More sharing options...
Blueridge Posted February 22, 2010 Share Posted February 22, 2010 Bill, thanks for your inspiration. I went down to the basement and found my trusty, dusty Atlas...and the girls and I will be making some tonight. I think I will use 75 semolina and 25 spelt. :drool: Quote Link to comment Share on other sites More sharing options...
Spy Car Posted February 22, 2010 Author Share Posted February 22, 2010 Bill, thanks for your inspiration. I went down to the basement and found my trusty, dusty Atlas...and the girls and I will be making some tonight. I think I will use 75 semolina and 25 spelt. :drool: Spelt huh? I never used Spelt flour. Is it soft like regular wheat flour? Or are you doing to have stiff dough to work out? Bill Quote Link to comment Share on other sites More sharing options...
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