Guest guest Posted July 13, 2004 Report Share Posted July 13, 2004 Hi there! I forgot to let you know, Sylvia, that I finally got to try my pasta machine last week!! I think that the texture of the mix we did was perfect, and we tried angel hair and rigatoni pastas. They both looked very good coming out of the machine - not too wet or too dry. When I cooked, them, however (and they only took about 30 seconds and 2 minutes respectively) they started breaking up a bit. By the time they hit the plate they were kind of broken apart and mushy. It's like I need some kind of binder in the recipe. I only used sprouted flour, egg, oil and water. The recipe on the sprouted flour web site has other ingredients in it, including tapioca flour, which might give it more stick. I'm going to have to do some experimenting. Anyway, ignoring the look of them, the flavor was OUTSTANDING! And it was great eating pasta knowing that it was completely organic and free of enzyme inhibitors! We all stuffed ourselves! Kelli Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2004 Report Share Posted July 13, 2004 Yeah, I think it has to do with the Sprouted flour. If i get a chance, maybe i will write to Shelley and ask her about what she did and if the recipe on her site will work with the machine. Did you do plain pasta or flavored? I want to try roasted red pepper pasta next. Sylvia herbal remedies , " Kelli Bever " <kelli@c...> wrote: > > Hi there! I forgot to let you know, Sylvia, that I finally got to try my pasta machine last week!! I think that the texture of the mix we did was perfect, and we tried angel hair and rigatoni pastas. They both looked very good coming out of the machine - not too wet or too dry. When I cooked, them, however (and they only took about 30 seconds and 2 minutes respectively) they started breaking up a bit. By the time they hit the plate they were kind of broken apart and mushy. It's like I need some kind of binder in the recipe. I only used sprouted flour, egg, oil and water. The recipe on the sprouted flour web site has other ingredients in it, including tapioca flour, which might give it more stick. I'm going to have to do some experimenting. > > Anyway, ignoring the look of them, the flavor was OUTSTANDING! And it was great eating pasta knowing that it was completely organic and free of enzyme inhibitors! We all stuffed ourselves! > > Kelli Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 13, 2004 Report Share Posted July 13, 2004 I think that using some tapioca flour would help immensely, and that's what Shelley's recipe has in it as well. Tapioca flour definitely has some binding properties that the plain pasta recipe needs desperately. I have only found one place on the web that has organic tapioca flour, but they also do lots of organic meats and dairy, so they only ship in their local area - the east coast. I've sent them an email to see if they'd be willing to sell me some. I'll let you know how this goes. I didn't try the flavored pasta, but roasted red pepper sounds great!! I think I'd like to get the basic recipe figured out before I start getting tricky! Kelli Sylvia [h10feet] Tuesday, July 13, 2004 11:31 AMherbal remedies Subject: Herbal Remedies - Re: pasta machine!Yeah, I think it has to do with the Sprouted flour. Quote Link to comment Share on other sites More sharing options...
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