What are
/r/pasta's
favorite Products & Services?
From 3.5 billion Reddit comments
The most popular Products mentioned in /r/pasta:
![Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto [A Cookbook]](https://m.media-amazon.com/images/I/61jX+EAguDL._SL500_.jpg)
The most popular Services mentioned in /r/pasta:
Notion
Allrecipes.com
MasterClass
TikTok
Amazon
Alibaba.com
The most popular reviews in /r/pasta:
https://www.masterclass.com/articles/how-to-make-spaghetti-pasta-dough-with-thomas-keller#chef-thomas-kellers-pasta-dough-recipe. Make sure to set some flour aside like he says. I barely used any of the set aside flour for mine.
What a cutie! We use this for both of our kids and it’s helped a lot:
Guidecraft Classic Kitchen Helper Stool - Natural: Adjustable Height, Folding Step Stool for Little Kids, Toddler Safety Cooking Tower with Write-on Wipe-Off Message Boards. Learning Furniture https://www.amazon.com/dp/B000SQNAQC/ref=cm_sw_r_cp_api_i_cWYoFbMA23468
My kids are prone to falling off a regular stool when they get excited/distracted so this helped with that immensely!
That’s Calabrian chili paste, it’s a great add on to so many dishes!
Sanniti Crushed Italian Calabrian Chili Peppers, 10 ounce https://www.amazon.com/dp/B081D6GYJT/ref=cm_sw_r_cp_api_glc_fabc_9Fz.Fb4QA2XRS?_encoding=UTF8&psc=1
If you're in the US you can order it off of amazon. https://www.amazon.com/gp/product/B00LF62QZK/ref=oh_aui_search_asin_title?ie=UTF8&psc=1
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This is my favorite pasta recipe! I use sausage instead of shrimp, I don't always use mushrooms bc I don't know many other recipes to use mushrooms in (I'm not the biggest fan) and they go bad before I can make this again, and I use sun dried tomatoes instead of regular tomatoes. I also use whole wheat linguine. SO GOOD NOM NOM NOM NOM NOM! http://allrecipes.com/Recipe/pesto-cream-sauce/detail.aspx
Let it fully dry out then you can store in zip locks or a container. I usually let the pasta dry out for at least 12 hours, dependent on the type. Your next investment should be a pasta rack/drying rack. There's different styles, some plastic or wood, etc.
I used Eatly’s pasta recipe: 3 eggs, 3 tablespoons squid ink, and 3 cups flour. I added the ink to the eggs and whisked together before adding it to a small well in the middle of the flour and mixing.
For the sauce my husband cooked down white wine, added in the heavy cream, butter, and lemon juice. Added herbs to taste. All of it was eyeballed. And then we added in the crab to cook in the sauce.
It's called a chitarra, which means guitar. Basically some wood with metal wire wrapped tightly around. You place the sheet of pasta on top and use a rolling pin to press it through the 'strings'. This one has two sides. One for tagilatelle (shown) and if you flip it over, the stings are closer together for spaghetti.
It's definitely not as fast as your regular tagliatelle or spaghetti attachment for the roller, but the texture is a little different.
Here is an amazon link if anyone is interested: https://www.amazon.ca/Eppicotispai-EP-2009-Chitarra-Pasta-Cutter/dp/B0047T6VAI/ref=sr_1_1?ie=UTF8&qid=1477156516&sr=8-1&keywords=chitarra+pasta+cutter
Yes, I think it tastes better and the texture is far superior. In addition, the surface is rougher, so it "picks up" the sauce better. The basic recipe is simple:1 egg per 100g flour, plus water to make a pliant, non sticky dough. Although a true Semolina "00" flour is prefered or a Durham... Truth be told I use good ol' GD unbleached all purpose flour (or maybe half and half with whole wheat)
I failed my first few attempts to hand-cut the dough (or did not have the patience) to make uniform thickness, which is vital. I gave up until I bought a pasta maker.... Now I will never go back to store bought pasta. My machine is a Marcato Atlas 150. It comes with a tagliolini (like a square spaghetti) and fettuccine cutter. For around $79 on Amazon And you can get a bunch of different cutters.
if you really want to be a pasta snob you have to roll the dough out by hand according to Evan Funke's book I am definitely not going to bother doing that. But his squash filling (3lb squash, eg. butternut, boiled till soft, blended till puree, then cooked in pan with 1 stick butter, 2 fresh sage leaves, salt) makes for some of the most incredible stuffed pasta.
I love my Imperia, it's been going strong for years.
I also have the gnocchi di sardi attachment: https://www.amazon.co.uk/GDS-3TYPEATT-Imperia-Italian-Attachment/dp/B0001IXA2Q
I also have the motor attachment, which is great, except that the blue plastic knob that applies tension to mount the motor is brittle and cracked.
The rest of it is fine.
But one day, I'd really like a pro version Imperia.
I can feel the work put into this😂
If you make these types of pastas on the reg, I got a great stackable baking wire on Amazon. It saves me SO much space and helps my pasta dry even faster: https://www.amazon.com/dp/B00030CGKY?ref=ppx_pop_mob_ap_share
I figure a machine like this might work for initial forming
Then can jump back on the Kitchen Aid for the proper forming
I buy mine in pallets of 300# at a time from a company that just sells wholesale flour. I've never asked my supplier about smaller packs and I doubt they would ship anything under 50#. The difference here is that it's very fine, not at all coarse like there semolina I use for my extruded pasta - the coarse stuff is great for making sure my dough doesn't stick together when I'm cutting it, but it's coarse, almost like a coarse cornmeal like you see some pizza places use so there pizza dough doesn't stick on the peel.
I believe this one would be good: https://www.amazon.com/Semolina-Flour-Ground-All-Natural-CANADA/dp/B08CPCMTFJ/ref=sr_1_11?crid=2GBREQ81VE674&keywords=durum+flour+for+pasta&qid=1656024656&sprefix=durum+flour+for+pasta%2Caps%2C118&sr=8-11
Not so much for machines but a mold like this speeds it up a lot. Ravioli Mold with Extra Large 1 3/4 Inch Squares- Authentic Ravioli Tray and Press Makes 10 Italian Raviolis at a Time https://www.amazon.com/dp/B002HWS79A/ref=cm_sw_r_apan_glt_i_YVNZK9DNXKWBHKRXVM3R?_encoding=UTF8&psc=1
Yes, I had been using the Atlas hand crank roller, but just got the KA roller attachment. We use the metal multi-cavity ravioli molds: you lay a sheet of pasta over, press in the "dimpler", fill the depressions, lay another pasta sheet on top, then seal, crimp and cut by rolling a pin over the top.
Like this one: Palmer Large Ravioli Mold https://www.amazon.com/dp/B00127R89G/ref=cm_sw_r_awd_IJyNub0N49GK4
As for the KA extruder, they have made two very different types. The earlier one used plastic dies and extruded horizontally. Every review I read on those matched my own poor experience. The newer extruders extrude vertically and have a wire cutter. Reviews on those were much better. I'm not a big fan of tubular pasta, so it seems like an expensive way to make only occasional pasta.
As for the KA ravioli maker, it seems pretty expensive for a hand crank gadget. Reviews were mixed. I think I'll stick with the molds. They're pretty fast and much cheaper, the kneading and rolling is the most tedious part of ravioli making.
If you're making large batches, you'd either have to roll out all your sheets, then switch to the cutter or ravioli attachment or keep switching back and forth. I'd rather keep the roller going and have the #2 person do ravioli filling/sealing or pasta cutting, of if I'm solo, switch back and forth between 2 machines, so I'll keep using my Atlas for cutting.
I'd say conservatively that I've made 3-400# of pasta since I got the Atlas, so I think that's been a pretty good investment.
https://www.notion.so/Bolognese-d7ec0075b69a49ec877834863016db15?v=6f1ca679442d40658c08646dff85359a
This is my favourite bolognese that I make at home! The “secret” ingredients is using passata instead of canned tomato. Buy the best you can afford. As for the pasta, it is 2 eggs to around 200g of 00 flour. Thinness is number 6 on my machine out of 8 possible setting.
So, I ended up getting the Atlas 150 being sold from Marcato through Amazon as a birthday gift.
https://www.amazon.com/dp/B001H818QY?ref=ppx_yo2_dt_b_product_details&th=1
I LOVE it. I've used twice now to make two different types of dough and it worked so well I almost cried. It gets the dough so beautifully thin with almost no elbow grease and saved me tons of time on my least favorite part of dough prep. I would highly recommend. I did get the green version because I do plan to keep mine mounted on my pasta cart and liked how it looked with my 1950 Kitchen.
I also double checked Marcato's Instagram page and noticed that in January of last year they switched from showing the old version of the machine which featured the logo emblem and the word 'wellness' to only showing the version being sold at the above link. So, I'm still thinking there is no difference, and if there is- I'm still very happy with the machine I have.
this is amazing
https://www.amazon.co.uk/Silver-Spoon-Cookery-Phaidon/dp/0714862452
Giorgio Locatelli's books are also fantastic
Go to Italy. It’s worth it. And cheap(for Americans). I have and use this book for dishes or techniques I’m not familiar with: Essentials of Classic Italian Cooking https://www.amazon.com/dp/039458404X/ref=cm_sw_r_awdo_navT_a_TG6FQMY0ARDS5PQRG4M0
If you want to try to make ravioli then all you need is a rolling pin, knife and pastry brush. If you need some help making sheeted pasta uniform then here…
GreenOlive Rolling Pin Guide Ring Spacer Bands (8 Piece Set) Multicolored Flexible Silicone Slip On Baking Accessories Fit 1 3/4” to 2” Wide Dough Rollers https://www.amazon.com/dp/B079MHLBPQ/ref=cm_sw_r_cp_api_glt_fabc_P1NX4Z1A1G24BXXS68S1
I use a regular clothes rack like this one: Amazon Basics Foldable Laundry Rack for Air Drying Clothing - 41.8 x 29.5 x 14.5, White https://www.amazon.com/dp/B00H7P1GPO/ref=cm_sw_r_awdo_navT_a_W5C2PRQD3Q0S79VPRVAD.
Works like a charm and you can also use it as intended for trying clothes. Saves me space from having just another special piece of equipment just for making pasta.
Thank you, it’s my third time making agnolotti and the best so far. I’ve had the board for a while and love it, I use it for bread as well. It also fits perfect on a stove top for more counter space. I made sure to oil and condition it so it doesn’t crack.
This is 20” long and a huge pain to cook lol. Otherwise specialty shops in Italy. Of course you can always make your own super long pasta :)
This is the one I have. I think most are comparable though. They're fun!
For the equipment: I use a pasta roller and stamps. Super simple, easy to use. I got these off Amazon: Ravioli Stamp Maker Cutter with... https://www.amazon.com/dp/B07PT6Z6MD?ref=ppx_pop_mob_ap_share
For the filling: just search some simple recipes that combine meat and cheese. Like this one: https://allourway.com/homemade-italian-ravioli-meat-cheese-filling/ Once you get your technique down you can get more adventurous!
If you have a kitchen aid I use this all of the time
https://smile.amazon.com/KitchenAid-KSMPEXTA-Gourmet-Attachment-Interchangeable/dp/B01ENK4UV2
It works great and it's super fun and easy. I wish I had a cool extruder that could make OP's pasta tho!
I started making pasta at the beginning of quarantine and it helped so much mentally! The key for me has been to make slow progressions in financial investment to ensure that the money I spend wouldn’t be on a whim. I first started making it completely by hand - kneading the dough, rolling it out, and cutting it with a knife or hand pressing ravioli. After a few times of this I bought an inexpensive ravioli mold on Amazon . After making the ravioli a few times by hand and really pushing myself through the strenuous act of rolling out thin sheets of pasta with a rolling pin, I gifted myself a marcato atlas 150 pasta maker (new, open box from eBay for $60). I fell in love with it and have made ravioli and fettuccini pasta non stop for the last three months. As with any new hobby I think it’s important to prove to yourself that you’re devoted to it before investing too much financially and honestly it has been so rewarding to have started from no tools but a rolling pin.
Here’s the one that I have.
Imperia Pasta Maker Machine - Heavy Duty Steel Construction w Easy Lock Dial and Wood Grip Handle- Model 150 Made in Italy https://www.amazon.com/dp/B0001IXA0I/ref=cm_sw_r_cp_api_fabc_A-1QFb5J88B41
Mostly the design. It’s not too different from the pan in the OP. It has a high walls similar to a wok with a really nice curve for tossing pasta. The material is 3mm or 5mm thick. Most of them are aluminum which is a great for heat conductivity and personally I prefer it over steel for pasta but that’s just preference. The handle seems to be longer than average and it gives you more control. Overall it’s great quality made in Italy pan at a reasonable that should get more spotlight here!
I have the Marcato Atlas 180 and love it! It came with the spaghetti and linguine attachment.
Amazon shows they do have it here:
There is only one true pasta book. I read it every night to my children before they sleep.
https://www.amazon.com/Mr-Food-Cooks-Pasta-Ginsburg/dp/0688116019
"Ooh, it's so good!"
Source: creator and sole subscriber to r/pastawithbutter
I get mine at Whole Foods, and the same stuff is on Amazon.
I actually prefer bread flour, though, which is definitely easier to find.
For eggs, I usually use the same number the instruction call for, then add water until the dough is right.
Not sure what your price range is, but this one is a good, inexpensive starter: Pasta Maker Machine by Imperia- Heavy Duty Steel Construction w Easy Lock Dial and Wood Grip Handle- Model 190 https://www.amazon.com/dp/B00062R6WC/ref=cm_sw_r_cp_api_iAgbCbRJQ4R5F
You can certainly try and do it with a roller, but it'll take 10x longer and because you're not an Italian nonna, it won't be as smooth or thin. Meanwhile, you can get a hand-cranked machine for like $20 and you'll have it forever.
I was in the same boat you're in a few months ago. The selection is overwhelming.
Ultimately I went with this. a few reviews for other machines had them dented right out of the box, this one seems well constructed. Comes with linguine and spaghetti cutters. It's red though, could be a dealbreaker for some people/kitchens.
If you don't need it to be extruded, you can get a roller for about the same price. I'd assume a roller would work a bit better.
I have this: https://www.amazon.com/Marcato-Atlas-Wellness-Pasta-Stainless/dp/B0009U5OSO
and it works pretty well. You do need a bit of room to sheet it really thin. Something about 1 foot long at the widest can turn into a 10 foot long loop of pasta at the thinnest setting. The default cutter it comes with does wider fettuccine and a pretty small square noodle which I use for spaghetti. I also make the sheets into ravioli too.
I really recommend the multi-cavity molds for making filled pasta. They're quite inexpensive, you just lay one sheet on them, spoon the filling, lay the top sheet, run a rolling pin over to crimp and cut.
Example:
Norpro Ravioli Maker With Press https://www.amazon.com/dp/B000BBGV0G/ref=cm_sw_r_awd_Tjj1vb32EWHTD
We used to make ravioli very infrequently because it was so tedious, but using a pasta maker to roll the sheets and a mold/roller to fill/crimp/cut made a world of difference.