does any one make their own pasta? eta recipe/storage instructions
How do u make it?
Do u have a pasta maker?/what kind?
How do u store it?
some fun things i found....
http://thepioneerwoman.com/cooking/2009/05/homemade-pasta/ (def gonna have to ad this site to favorites)
Make Ryan’s homemade pasta this weekend! It’s the right thing to do.
First, I must say this: there is NOTHING like homemade noodles with a hearty, meaty sauce. Nothing. Now, I’d never pass up pasta of any kind. I have a pantry full of dried pasta and it’s my favorite food on earth. But once I sunk my teeth into this homemade pasta Ryan made—covered with his rich Bolognese Sauce—I knew I’d finally come home.
Let’s start this tutorial with Ryan’s words. The pasta dough was simple as can be, as his brief synopsis will illustrate.
“Two eggs per one cup of flour. Make well in flour, crack in eggs, and slowly mix with hand. Knead by hand until dough becomes smooth and pliable, adding flour to the board as necessary. Let rest for a little while before rolling it out. I usually figure one egg per person to determine how much to make. Example: Two eggs and one cup of flour would make enough pasta dough for a dinner for two. Got it?”
Now let’s see it in action!
This is how Marlboro Man’s great-great grandmother started any baked good, and she’d do it right in the flour bin.
Just be sure to take it out to dinner first.
Stick it in a plastic bag if you’re going to use it later, or just let it rest for a little while on the counter if you’re getting ready to make it now.
I just love Lindy.
Short-Term or Freezer Storage
Place your cut pasta on a non-stick surface. Small, rolled pastas can easily fit on a plate while longer pastas such as linguine or lasagna noodles should be hung on a drying rack, or placed on a tea towel or piece of wax paper. You can also bundle long pastas in nests. Just toss them with a bit of flour and gather a bundle into the nest shape to keep the noodles from sticking together.
Allow your pasta to dry for one hour. Test the dryness of your pasta to ensure that it's about as dry as the pasta you'd purchase in the refrigerated case at your local grocery store.
Place the dried pasta in a sealable bag and store in your refrigerator or freezer. Be sure to write the date on the bag so that you'll know how fresh your pasta is when you pull it out Refrigerated fresh pasta will last up to three days, while frozen fresh pasta should be consumed within three months.
Follow the directions in Step 1 above.
Allow your pasta to dry for at least 24 hours. Make sure it is completely dry.
Place the dried pasta in a sealable bag, write the date on the bag and store it in your pantry.