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I absolutely love making pasta from scratch, and the eggs are really the most expensive part of making them nowadays lol, other than that itâs flour, salt, sometimes olive oil. But itâs so satisfying and the pasta is always so silky. Itâs also fun to make whatever shape you want for what youâre cooking. I made some carbonara, with pancetta because I donât have a place nearby to get guanciale, and the pasta itself really comes together in maybe 45 including the resting time? Such a rewarding skill to learn!
Jan 30, 2025
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saylor the pasta
I'm very kitchen capable, for whatever reason pasta seems daunting to me
Jan 30, 2025
Damn I woulda thought weâd be paving the streets with eggshells by this point đ€
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By happenstance, in the past couple of months I have made probably a mile of pasta from scratch And here is what I learned
1) 00 wheat flour is better than semolina if you are making noodles or ravioli, semolina is better if you are making little shapes
2) You cannot kneed it too much but 10 mins is fine
3) dough that is slightly too dry before it rests will be good - far better than too wet
4) Pasta machine is not too expensive and very essential!!!!
5) liberally flour noodles after rolling if you are going to let them sit before boiling, lest they stick to each other
6) if you make pasta from scratch everyone will love you forever and be impressed
Feb 1, 2025
Pasta is so much simpler to make than people online will have you believe. This is going to be ingredients, helpful notes, and clearing up a couple misconceptions real quick:
1. You donât have to only use egg yolks when making a pasta dough. It can make a silky dough thatâs rich in color, but for some people using minimum of 5 yolks to a recipe but not having a use for the whites isnât realistic. If you have a use for the whites like merengue or omelettes, etc. then go for it, but you can totally just use whole eggs, people have been doing it for a long time and making great pasta.
2. You donât have to only use a special flour like 00, you can use all purpose flour.
Donât let the internet pasta police tell you otherwise or deter you.
This is a basic pasta recipe that can really be used for any shape, uses whole eggs, and is pretty easy. All you need is flour, eggs, salt, and olive oil.
Ingredients:
2 cups flourÂ
3 eggs (or 2 eggs and 1 egg yolk)
1/2 tsp salt
1/2 tbsp of olive oil
Iâm going to put a picture on this rec of a well made in the middle of the flour with some egg yolks in the middle for an example not to show this recipe, completely different recipe lol. Then youâll add your olive oil and salt. Youâll want to start by using a fork to mix the eggs or yolks together and slowly bring in flour to mix together until the eggs are incorporated enough to not be too sticky and then you can go in with your hands. I like to make the well in the middle of the flour pretty wide because if itâs too small/bowl-like and you knock a side down the eggs will pour out the side away from the flour. You could follow along the steps in a pasta video online and just use the ingredients and measurements I have listed if you want something simple but want to visualize the steps better.
Youâll want to mix everything together until a dough is formed, and you want to be able to knead the dough on your flat surface for at least a few minutes so if itâs too sticky add a little flour and if itâs too dry get your hands a little wet before kneading. Kneading can take a few minutes up to ten minutes, youâll want to keep at it until the ball of dough is âspringyâ when you press a finger down on one spot. When you think itâs ready and in a good ball shape press your finger down a bit and watch to see if the area you pressed starts to move back to the shape it was initially.
When the dough is ready youâll want to wrap it in plastic or a ziplock or whatever you have so it doesnât dry out and let it rest for 30 minutes. Great time to figure out what shape you want or get other ingredients together for what youâre making.
When the dough is rested youâll want to flour your surface and unwrap the dough, cut it in halves or quarters whatever is most manageable for the size of your dough ball, and leave all the parts you arenât actively rolling wrapped up until you get to each one so it doesnât dry out. If you have a pasta machine rolling it out will be easier, if not you can totally use a rolling pin and look online to see how you can cut some basic shapes. Youâll want to roll until the dough is thin enough that you can pick it up, put your hand behind it, and see your hand pretty well through the rolled pasta dough.
Cooking fresh pasta is way quicker than dried pasta. For most pasta shapes if you roll them out pretty thin theyâll be cooked in anywhere from 2-5 minutes once you drop them in boiling water.
I think thatâs all of the most basic on this! If anyone gets through all this and successfully makes pasta youâll definitely have to update me.
Jan 30, 2025
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It can be easy, cheap, and makes good leftovers.
Sometimes I will just doctor up a jar-sauce and add fresh basil and parm and it is pretty good for the amount of effort.
If I feel like I need more protein or veggies it is easy to add.
I recently tried a recipe that has anchovies, green olives, garlic, capers, cherry tomatoes, and lots of olive oil. I liked it a lot, but realize it is not for everyone.
Feb 7, 2024
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I know Iâve ranted about AI before but! Just saw another writer who was doing peer reviews as she was writing chapters with another person; until she found out the other person was using AI for their NOVEL! Blows my mind. She removed this person from her document and sent her a kind but straightforward message about how she wonât be working with her going forward due to the AI usage. I feel like using it for novel writing is one of the most insane uses because #1 this person told me that the AI generated parts of the work werenât even as good as the other personâs normal writing was. #2 letâs say no one noticed and you published with the AI work, so you would be okay if the book did well but it wasnât even truly your writing that people would be praising?? Not to mention of course the morality and environmental impact.
Also, I was shopping around today for a custom leather stamp to start stamping the leather journal covers I make. Thought I found someone to make it until they said to send the logo file over and theyâll send back AI created renderings of a mockup to approve. Now I am starting the search all overđ
6d ago
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So we all think itâs sketchy that Tik Tok is already back right? And that they posted a statement kissing Trumpâs ass and making him out to be the one saving Tik Tok when he isnât even sworn in yet? And now Trump wants the US government to have a 50% ownership, aka turning Tik Tok into state owned media just like I thought was happening. And Iâm sure most people wonât be able to stay away from Tik Tok and Meta which is so disappointing. I want nothing to do with Tik Tok now because I know the app as we knew it is already gone at this point.
Jan 19, 2025
3d ago