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Reddit » Pasta by /u/pkflashomega - 3h ago

Fettucine is just boneless rustiche

submitted by /u/PKflashomega
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I’m looking for a low carb, spicy, oil-based sauce to put over zoodles (yes, I realize this is a pasta sub but I wasn’t sure where else to ask). Anyone got any recommendations?

submitted by /u/Kramereng
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During my childhood, I vividly recall eating dish called “homemade fettuccini with fresh tomato and basil” at a favorite Italian restaurant that’s now gone for good. The noodles were dark red in color and had a strong tomato flavor. To this day, no matter how much tomato paste I use in my fresh pasta, I can never get that dark red color and strong tomato flavor. What could it have been? Artificial flavoring? It’s on my bucket list to find out.

submitted by /u/fergi6777
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So I’ve been making pasta for awhile but recently when I make it, my pasta seems to be breaking down very easily. I’m using just standard ingredients (eggs, flour, olive oil, salt) and I typically mix/knead in a mixer and then roll out/cut in a press. I typically add flour to the mixing dough until it doesn’t accept much more but it is still soft, let rest for 30 minutes, then cut and boil. I feel like my dough is good but it sometimes gets caught up in my cutter and when boiled seems to break down very easily, does anybody have any tips to remedy this?

submitted by /u/jetpackboi
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My brother is obsessed with Italian food and Italian-American culture. Every restaurant he goes to is called something like "Angelina's" or "Vinny's" or "Floramo's", you get the idea. To be clear, our family is 0% Italian. But his girlfriend and, via her, their son is Italian and I think he uses this association as license to act like he's Tony Soprano. Anyway, I thought it might be nice to make him some homemade pasta for his upcoming birthday. I've only ever made gnocchi before. What would be my best options for making pasta at home without any real pasta-making equipment? Any tips for the best pasta results?

submitted by /u/lesbianzebra
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I have a Marcato Atlas 150. Is fine semolina suitable for making pasta? That's what's in my cupboard.

Also, what ratio should the semolina be to the plain flour (preferably by weight), and what's the best thickness on a Marcato for this type of pasta dough (will probably make linguini or pappardelle)?

submitted by /u/treefells
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