Basic Pasta Making 101 | FamilyBaker.com

[@lynnepettman8566]

Really helpful!

[@familybaker6391]

Thank you!

[@inspemj]

Lovely video thanks. Any reason why you didn't knead with the kneading hook?

[@familybaker6391]

Great question. There are two reasons. First, one pound of dough is a manageable amount to work with. For families who need more than a pound for a meal, it works out easier to make another batch. Mixing the dough is fast and the sizes will be proportionate. Second, we are only mixing and a 'pre-knead' at this stage, then resting. Kneading really happens in conjunction with the pasta roller. We don't want the dough to get tough, so we use the fold-and-roll for the main kneading since it also creates the thin sheets of pasta.

[@inspemj]

@@familybaker6391 Thank you, very insightful!

[@FaizulHamid]

thank you for taking the time to record the video, appreciated

[@MzHarlem127]

Your videos are very informative!! Thanks ❤️

[@familybaker6391]

Thank you!

[@sheilaowen5757]

Thank you for the great video. I have just bought the Bosch mixer from Germany, but I’m having trouble finding where to get the attachments for it. Could you recommend somewhere please?

[@familybaker6391]

www.familybaker.com has all the attachments. You can email at [e-mail]

[@MelitaMartin-jr3oh]

In order to freeze it, do I need to have the pasta dry out first before flash freezing?

[@familybaker6391]

No, you will freeze the pasta while it is still damp. It will last for about 6 months or so in the freezer.

[@carolyncallahan8928]

Thank for all the information, I just have one question, if you want to store or freeze your pasta, how do you do that.

[@familybaker6391]

Great question Carolyn, yes you can. Do a flash freeze (place separated pasta on a baking sheet in freezer for about 15 minutes in order to partially freeze it so that the pasta does not to stick to itself later). Then put that partially frozen pasta in a freezer bag and freeze for up to three months.

[@diannem8599]

We often leave our noodles in long strings and hang them over a laundry dryer to dry for a day or two. Then break them into pieces and into icecream pail and put into a dark place to store. Or we have divided them into cookie sheets and let dry there, mixing them a couple times a day so they all can dry and store the same way. This obviously takes longer than hanging on a rack. I've only froze mine if I havent been able to dry them completely.

[@shanushanu9970]

Thank you so much for the video.. may I know what kind of wheat berries u used??

[@familybaker6391]

My favorite grain for making pasta is Kamut. You really can use any type of grain, but the one I think taste best as a pasta is Kamut by far!

[@ruthann8111]

Will the pasta attachment work with the manual handle to the Bosch machine?

[@familybaker6391]

It will not

[@kathrynpoorman1339]

Have you ever milled dry beans to make gluten free bean flour, and then made bean pasta?

[@familybaker6391]

I have milled beans but haven't used it in pasta. Garbanzo beans have a high protein yield and should do a good job.