The other day I decided to attempt learning how to use the pasta machine. I had no clue on how it worked. I wanted to know what ingredients I needed for the pasta and step-by-step instructions on using the simple pasta machine. So I searched and found the following video and it answered my basic questions.
2 1/2 cups unbleached flour
4 large eggs
That was it! Also rice flour to use to keep the dough from sticking. However, using this measurement and kneading the dough long enough has made the dough so well that I have not required any additional flour to keep it from sticking.
You knead and knead for approximately 10 minutes like the guy in the video instructs us to. It also helped to whack the counter or bowl with the dough ball. Somehow that helped the gluten become elastic-y.
My first attempt was not exactly a success because I did not roll the dough to as thin as I could have. It took approximately 10 minutes for this pasta to cook when it should have only taken a few minutes. See photos below:
Compare the thickness of the pasta above with my second attempt:
Then I made dough for homemade wonton soup. This dough could have been a little thicker. If the dough is too thin, then it sticks together or it tears, making filling with meat and folding into wontons, very difficult to do.
|The dough leaves on the left were just flour and water. |
The yellowish dough on the right was made with eggs.
|Dough needs to be very thin for wonton skins|
|waiting to be cut into wonton skins for filling|
I believe I pass the dough one time at #2. Fold the dough over left and right side. Pass it through a couple more times. Then I pass the dough through a couple of times on #3, then couple of times on #5 and then once on #7. This worked for me. It may be different for someone else.
And, that is it.