Guest guest Posted February 13, 2003 Report Share Posted February 13, 2003 Hi everyone, My family loves all types of pasta and I have been wanting to try making my own for a very long time. Well, about a week ago my dear husband bought me the pasta making attachment for my kitchenaide. The problem is... that I have been searching for pasta dough recipes and am only coming up with recipes with lots of eggs in them, (this is not good as we are vegan). I do know a couple of substitutes for eggs but I am just not sure what would work best for this application, and I just don't have the time or more importantly the patience to try them all out. So I am looking for suggestions for pasta recipes from all of you. Can anyone help me with this quest? Please note I do not need ways to prepare premade pasta as I have zillions of recipes and ideas for that, I just need a good dough recipe which will work in my machine to be extruded through it's dies. We love pasta and noodles of all ethnicities and styles so anything that you have would be greatly appreciated. Thanks a lot! Debbie Send Flowers for Valentine's Day Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 14, 2003 Report Share Posted February 14, 2003 Tofu Noodles Pasta(p123 of Tofu Cookery by Louis Hagler) 1/2 pound of tofu 2tb of oil 1/2 tsp salt 1 3/4 cup flour or Tofu Noodles (by the Farm cookbook pg 129) 4c crumbled tofu 6c flour 1 tb salt about 1 cup water (depends on how wet tofu is or In a message dated 2/14/2003 6:29:56 AM Pacific Standard Time, a_bit_of_mystique writes: << Subj: Pasta Recipes (dough) 2/14/2003 6:29:56 AM Pacific Standard Time a_bit_of_mystique (Abitof Mystique) Reply-to: (veg) Hi everyone, My family loves all types of pasta and I have been wanting to try making my own for a very long time. Well, about a week ago my dear husband bought me the pasta making attachment for my kitchenaide. The problem is... that I have been searching for pasta dough recipes and am only coming up with recipes with lots of eggs in them, (this is not good as we are vegan). I do know a couple of substitutes for eggs but I am just not sure what would work best for this application, and I just don't have the time or more importantly the patience to try them all out. So I am looking for suggestions for pasta recipes from all of you. Can anyone help me with this quest? Please note I do not need ways to prepare premade pasta as I have zillions of recipes and ideas for that, I just need a good dough recipe which will work in my machine to be extruded through it's dies. We love pasta and noodles of all ethnicities and styles so anything that you have would be greatly appreciated. Thanks a lot! Debbie >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 25, 2003 Report Share Posted February 25, 2003 A ricer is a kitchen gadget for mashing things through a steel strainer with holes in it. It extrudes pasta dough like play-dough. Mine is from walmart and it says it is a Fruit/Potato Press Spaetzle maker. It has three disks with different size holes. I used the smallest hole size; spaetzel expands as it cooks. The device looks like a giant pair of pliers; you squeeze the handles together to make a piston push the dough through the circle with holes. The recipe for spaetzel is vague: Spaetzel Recipe 4 cups of flour 6 eggs pinch of salt warm water Mix ingredients together until dough is moist and spongy. Put dough into masher's container and place masher over a pan of boiling water so it rests on the rim. Squeeze the dough into the water. Spaetzle will rize to the surface when cooked. Drain and serve with melted butter. -- My experimenting says that is much too much flour; 2 cups makes more than my son and I can eat in several meals. Whole wheat pasta flour works very well. I plan to experiment further to see what can be used as a binder instead of eggs. I've used applesauce in other baked goods as a substitute for egg and oil. For the spaetzel I made a yogurt or cream cheese sauce with garlic, not unlike the mac and cheeze recipe from Good Eats. I also made a version where I put the spaetzel in minestrone soup. BTW, the word 'spaetzel' is not in my 1400 page Langenscheidts German dictionary in any spelling variation. The word is a local Bavarian word, variously spelled on different menus. --- Be kind. Be of good cheer. Dick Ford www.dick-ford.com Quote Link to comment Share on other sites More sharing options...
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