>>21563160 (OP)
When I take a year to study Italian cuisine I will become proficient at pasta-making, but right now I'm doing Mexican. The nonnas must wait their turn until the abuelas have finished.
>>21563174
Pasta making is super easy dude. 1 egg per 100g of flour. Salt, maybe a touch of water if your eggs are smaller. Then beat this shit out of them til dough.
Of course I am not. I get it free from mobile food distribution. I make major bank a year but they literally go to different places in our town every week and give us frozen seafood, steaks, ribs and plenty of cans and rice/pasta.
>>21563185
for you maybe
it's a very easy process and most of the time spent is resting, time you can do other things
basically anything in cooking is as you described, until you get good at it
if you're printing money trading stock options, just order delivery and never learn to cook. not sure why you chose the cooking board to lurk though
>>21563275
Yeah I've made it a few times. Bread is super easy too generally but I had to practice it to do some things that are more annoying but come out with specialized products. That's more what I mean, I want to learn to do things that are more technical and specific that I couldn't do before practicing.
>>21563160 (OP)
I've made pasta from scratch a few times and it definitely was not worth the effort. Tasted just like the "fresh" pasta you can get from the supermarket.
>>21563160 (OP)
I fell for the "OMG fresh homemade pasta!" meme back when it first hit. That shit is the biggest waste of time for the most disappointing outcome ever. It takes an hour just to do basic stuff, much more if you're doing something fancy like ravioli, and it tastes absolutely no different from buying a box of dried stuff and boiling that.
>>21564921
That's chili oil I intentionally dabbed on the rim you fucking philistine. It's packed to the hit with calabrian chiles packed in olive oil.
>>21563160 (OP)
I've made pasta before but only flat noodle pasta. i don't have a machine to make anything else. fresh pasta is a thousand times better than dried. chewier and overall better taste and texture.
>>21564946
This guy knows
I have three pasta heads that plug into my kitchen aid's accessory drive. The roller for pressing out pasta sheets, then a spaghetti and a fettucine cutter. I need to get an extruder so I can do other shapes like penne, rigatoni, and calamarata.
>>21564958 >penne, rigatoni, and calamarata.
aren't you worried it'll just fall into itself since it's raw dough and will defeat the whole purpose of having a hole in the pasta?
