I think homemade pasta makes a great gift, especially the colorful and patterned examples - if you can preserve them well, which means to dry them! I've tried a lot in this regard, by browsing various Chefkoch.de forums, which was a lot of fun. Since I've finally become the proud owner of a KitchenAid, I had to benchmark it, specifically with green pasta dough, the dough that I least like kneading by hand, and the main reason why I need a food processor!
Unfortunately, Kitty didn't deal too well with this first dough, in fact, I had to send her in for repair after only one week's use because the head kept raised during kneading (yes, I bought it just because of the design and I'm still not quite convinced that a much cheaper and only a bit uglier Kenwood wouldn't have been the better choice ... But she's just so pretty and blue :-)).
When Kitty finally came back fixed (after about 3 weeks!), I obviously had benchmark her against the dough again, and this time she managed to do it unscathed. :-)
I mostly use this recipe with eggs - on the first try with spinach dough, I used another recipe, and the dough was far too soft, so I had to add tons of semolina. One really should use less eggs to compensate for the spinach. If you want to dry the pasta, it's best not to put salt in the pasta, because it attracts water. However, I have also dried leftover pasta dough including salt without problems!
Ingredients 700 g green dough:
250 g frozen spinach, steamed and mashed (after that 190 g)
550 g semolina
2 TBS olive oil
Ingredients for 800 g of white dough:
500 g semolina
2 TBS olive oil
Thaw the spinach, cook and then puree it, which makes quite a bit of water disappear already. Mix all the ingredients with the K-hook and then with the dough hook of Kitty into a smooth, elastic dough, it helps if you add the olive oil only at the end.
Cut the dough into 4 parts and individually push each part through the pasta machine. I tried two ways to produce striped pasta: the stacking and the sticking method.
For the stacking method, roll out equal amounts of white and green dough and stack the pieces of colored dough, then cut of a piece across the stack the strip off a piece and roll this out thinly.
From this striped piece you get a long, striped stripe thanks pasta machine.
That piece is then cut small in small rectangles, which are pressed together in the middle to form farfalle (butterflies) or bows.
For the sticking method, take some strips of one color, which are already rolled out to the final thickness (I used "7"), and use a bit of water stick them to a wider strip of the other color in the same thickness. The same wide strips you get just from the use of cutting-Tagliatelle pasta machine. For the stripes of the same width, use the tagliatelle cutter of the pasta machine!
Etwas antrocknen lassen und erneut ausrollen et voilà! Im Gegensatz zur Stapelmethode sind diese Nudeln natürlich nur auf einer Seite gestreift, dafür bleiben die Streifen gerader als bei der Stapelmethode.
Dry the sticked stack for a little bit, push through the pasta machine again et voilà! In contrast to the stack method, this pasta is only striped on one side, but the stripes are neater than with the stacking method!
You can dry the farfalle rather quickly and easily on a floured kitchen towel.
If you want dry tagliatelle, you can make pasta nests or dry them straight on a clothes line quite well. Take care with pasta nests, they like to get moldy - wrap the nest very loosely, let the tagliatelle dry before forming the nests already, and place the nests on a floured cloth and not on a flat, smooth surface to dry!
Beim Wäscheständer eignen sich die dicken Streben am besten, damit die Nudeln nicht alle am Knick brechen und runterfallen. Ich polstere die Streben zusätzlich mit Küchenhandtüchern oder Topflappen aus.
When using a clothes line, the thicker ribs are the best, such that the noodles do not break at the fold and fall down. I cushion the strut additionally with kitchen towels or pot holders.
This is useful also to lift off the dried pasta directly on the towel or pot holder! :-)
I always pack the dried noodles in cellophane bags.
For the tagliatelle, I might need some slightly longer bags next time, with these I have to break off the longer pieces of pasta.