Comments on: Fresh Homemade Pasta a la Kid

By: kayenne

kayenne — Fri, 16 Nov 2007 18:49:23 +0000

for steph,

in case she still hasn’t bought one, Cook’s Exchange(megamall, glorietta 4)

or gourdo’s/living well(podium, promenade – ghills, glorietta 4, gateway, trinoma, fort) should carry pasta machines and additional accessories.

By: Miles

Miles — Wed, 10 Oct 2007 10:00:15 +0000

fresh pasta is the best!! i use it for my lasagna. the usual ratio is 3/4 cups of flour to 1 medium sized egg. i bought a pasta maker in shoemart(makati branch, 4th flr) two years ago and it has more than proved its worth. it is less expensive than the ones in rustans, i think about 1/3 the rustans price (maybe because the one in SM is made in china and the rustans one is from italy). quick rule for cooking is, once the pasta rises to the top, it’s cooked.

By: Marketman

Marketman — Sat, 25 Aug 2007 13:51:32 +0000

Steph, sorry, we bought ours over 15 years ago and brought it back to Manila… I haven’t seen one for sale here that I can recall… perhaps Rustan’s or SM home department?

By: Steph

Steph — Sat, 25 Aug 2007 09:35:22 +0000

Yum. Where can I get a pasta making machine? Quiapo? I haven’t seen one in any local department store. I’m actually thinking of getting one from Amazon.com! :)

By: Maria Clara

Maria Clara — Mon, 06 Aug 2007 17:57:18 +0000

You really have a magic touch – you did not even use semolina flour and you came up with a good bite and textured pasta! All the pasta dough recipe I have seen to date asked for at least a cup of semolina and all purpose flour.

By: Blaise Fortuna

Blaise Fortuna — Mon, 06 Aug 2007 05:29:47 +0000

Used to do this for a project in Food Technology back in highschool.. Yes, it really is good.. First I tried to make supposedly a spinach liguine, but it was too thick for a linguine, but still good though.. Oh, the fresh lasagana you should try, there’s such a big difference with the store bought one.. ;)

By: Candygirl

Candygirl — Mon, 06 Aug 2007 01:50:50 +0000

Oops, we also have a pasta machine somewhere. How does one clean and store it?

By: acidboy

acidboy — Mon, 06 Aug 2007 01:27:54 +0000

My wife tried, successfully, doing pasta from scratch sans machine pa! I must say the texture, the bite and the taste of fresh pasta (at least with what my wife made, and of course there is a little bias there) is far superior to the dried grocery kind, even the imported ones.

By: bernadette

bernadette — Mon, 06 Aug 2007 00:23:00 +0000

Thanks for the reminder of making home-made pasta. I’m a pasta eater and not a rice eater…sorry, for being a traitor :-). But with this entry, I think I’ll push for getting a pasta machine. Where can I get one? I do not see pasta machines displayed in Abenson.

By: Mila

Mila — Sun, 05 Aug 2007 23:51:41 +0000

I remember the disastrous spinach pasta I made once. It turned into lumpy green strands and when I tried to cook it, deconstructed in the pot, looking like a gooey green dough ball at the bottom of the boiling water.
There’s a beautiful picture of beet infused gnocchi that I’m tempted to try. No pasta machine required!