Final Part for Pasta making..

Making Noodles  

Making noodles with pre-made dough is a simple and quick process. Within 2 to 3 minutes, you can have magically changed a heap of dough into beautiful pasta. At home, it is difficult to make pasta into fancy shapes, but with a common pasta machine it is easy to make simple noodles. We will demonstrate how to make tagliolini (resembles angel hair pasta, but is not round) and the more common fettuccine.

1 To make homemade pasta dough follow the step-by-step instructions in the Cooks' Kitchen Archive: Making Pasta or use one of our many recipes. Fresh Pasta and Basil Fettuccine are only two of the many homemade pasta recipes that can be found on!

2 Once your pasta dough has been portioned and has relaxed, you are ready to begin making noodles. Dust a large, flat surface with all-purpose or semolina flour to cut down on sticking.

3 Flatten the dough slightly; make sure to flatten the end you plan on feeding to the pasta machine. If one side of the dough is too thick, it will not catch in the rollers of the pasta machine.

4 Dust the pasta machine with all-purpose or semolina flour. While dusting, spin the rollers to coat them with a very thin layer of flour. Dusting will keep the dough from sticking to the machine as it is being rolled out.

5 Set the dough machine on the highest setting and place the thin end of the dough in between the two main rollers. Slowly pass the dough through the rollers while spinning them. Some pasta machines have automated rollers, and others have hand held cranks.

6 Once the pasta has successfully gone through the rollers, the length of the pasta will have increased dramatically. The pasta will be thin and have transformed into a long sheet. At this point, the pasta can be somewhat difficult to work with. Dust the pasta evenly with flour and fold it on top of itself in a way that helps the length become more manageable.

7 Place the rollers closer together (generally one setting at a time), and run the pasta through the rollers again. The dough sheet will become much longer. If for any reason the pasta's length becomes unmanageable, cut off a manageable portion and set the remaining pasta aside. Finish working with the dough in hand, then return your attention to the partially rolled dough and run it completely through the rollers.

8 Repeat the dusting, folding and running the dough through the machine process until the dough has reached your desired thickness. Drop the setting on the machine each time you run the dough through it (this will continually thin the dough). The dough should be smooth, a little moist, and have no cracks or blemishes.

9 Once you have achieved the thickness you desire, you can allow the dough to rest for a few minutes. This thin strip of pasta is perfect for making lasagna sheets or to cut down to make ravioli. Do not let the dough sit for too long as it can dry out very quickly and become brittle and crack.

10 If you are planning on making noodles, select a length of the flat noodle and cut it off of the long strip. If you desire very short noodles, cut the sheets every inch or two; this will ultimately give small, flat, and rectangular pieces of dough. For fettuccine, cut the sheets about every 12 inches. Attach the fettuccini noodle cutter (it has approximately 1/4 inch slats) to the pasta machine and dust it with flour while spinning the rollers. Feed one end of the pasta sheet into the rollers and spin the rollers. The pasta will emerge as beautiful fettuccine.

11 Allow the entire sheet go through the cutters, then dust the noodles with a light coating of flour. The cut edges of the noodles may stick to each other as the newly exposed edges are slightly moister then the rest of the surface.

12 Fettuccini are long, thin, and flat noodles.

13 For making tagliolini: Run the noodles through the cutter with (approximately) 1/8 inch slats to yield extremely thin tagliolini noodles. Tagliolini noodles cook quicker than fettuccini noodles, and should be served with a thin and lightly flavored sauce.

14 Without a pasta machine, hand-made noodles can be achieved with much patience, time, and a rolling pin. Roll the dough out into very thin sheets, then cut it into the desired shapes with a knife. To make noodles, cut the sheets into the length of the desired noodle, then roll the sheets into logs. Cut the logs to the desired width of the noodles. For fettuccine, you would cut the logs every 1/4 of an inch, and then unravel the noodles onto some flour or semolina.


Pictorial on how to make pasta..

Making Pasta Dough Print

Making pasta dough is a simpler process than you may think. If you have an electric mixer , the process becomes even simpler than you may have even thought possible! The first and most important decision to make when beginning to make pasta dough is what type of grain you will use. Read through Flour to explore the wonderful world of flour!

1 To make this pasta dough, we used 3 cups semolina flour, 3 eggs, 1/8 teaspoon salt, and water as needed to moisten.

2 We used an electric mixer for this process, however, pasta dough can be made by hand quite easily. If you are using an electric mixer, pour the flour into the mixer's bowl.
To make dough by hand, place the amount of flour that the recipe dictates on a large, flat, non-porous surface. Make a well in the pile of flour with a spoon, your hand, or a large ladle and pour the eggs into the well. Use a fork to slowly mix the eggs into the flour. Once the eggs become incorporated into the flour, begin kneading . Continue kneading until the dough becomes very firm. If making dough by hand, skip to step 6 to continue with the process.

3 It is important to put the flour into the mixer's bowl before adding the eggs because if the wet ingredients are at the bottom of the bowl they will have a more difficult time incorporating into the flour than if they are on top of the flour. Begin to mix the flour and eggs together with the mixture set to a low to medium speed.

4 We recommend adding salt to the pasta dough because salt will help the existing flavors in the pasta become more accessible and obvious.

5 Once the dough has been mixed, notice that it is smooth textured, very firm, and somewhat dry. If the dough is even a little too wet, it will be sticky. If the dough is sticky, it will have problems when you attempt to run it through the pasta machine or hand roll it out. The dough should be just wet enough that the dough sticks to itself, but to nothing else.

6 If the dough does not feel dry enough, knead it by hand, adding semolina to the dough as you knead. Start by dusting a non-porous surface with semolina and place the dough on the dusted surface. Sprinkle some more of the semolina over the top of the dough, then knead the dough until it is smooth and very firm.

7 When you can set the dough on a clean countertop (without a dusting of flour underneath it) and trust that it wont stick, the dough is ready. Because of the size of the semolina grain, the dough may not be as smooth as it would be with a flour-based dough.

8 Portion the dough into the amounts you will need to make sheets of pasta. When beginning to learn to make noodles, the balls of dough should be relatively small in order to keep them manageable. We recommend forming the dough into tennis ball-sized balls of dough for the first time you make noodles. As you become more skilled at noodle-making, form larger balls of dough.

9 Wrap the pasta dough into an airtight plastic-wrapped ball. Set the dough in a clean, dry area. Let it sit at room temperature for about an hour to give the gluten inside the flour a chance to unwind. If the dough isn't given a chance to relax, it will be too tight to work with and will yield tough noodles.
Once your dough has had a chance to rest, unwrap it and make noodles . We have illustrated how to make a very basic pasta dough, if you would like to get more creative you can make any flavorful additions you'd like. Some people add spinach, basil, or sun-dried tomatoes to their pasta dough. Try this recipe for basil fettuccini if you are in the mood for experimenting with creative pasta!

Some more recipes

here's a B n B pudding I found

English Bread and Butter Pudding

Submitted by: Polly Welby

Photo by: Swanseaboy17

"Serve it hot with custard, or eat it cut into slices when cold as most English people do! "

Original recipe yield: 4 servings.

Prep Time:
40 Minutes
Cook Time:
1 Hour 15 Minutes
Ready In:
1 Hour 55 Minutes
4 (change)


  • 10 slices bread
  • 1 1/4 cups milk
  • 1/4 cup butter, melted
  • 1/3 cup brown sugar
  • 2 teaspoons mixed spice
  • 1 egg, beaten
  • 1 cup chopped dried mixed fruit
  • 1 1/2 teaspoons grated orange zest
  • 1/2 teaspoon freshly grated nutmeg


  1. Cut the crusts from the bread, tear bread into pieces, place in a bowl and cover with milk. Let rest 30 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2 quart baking dish.
  3. Beat melted butter, sugar, mixed spice and egg together until smooth. Beat together with soaked bread and milk. Stir in dried fruit and orange zest. Pour into prepared dish and sprinkle with nutmeg.
  4. Bake in preheated oven 75 minutes, until set.


Im going to dig up my sister's recipe and see if can kau tim from hers, she makes it REAL good.. Although my grandma's was always the definite B n B Pudding for us, the bar was set too high. Nothing seems the same… but we try on! I've never made it before, I scared! lol Next bit is on how to make da pasta…

Fresh Pasta: It's Easier Than You Think! Print

fresh pasta tomato cheese Twirling fresh, homemade pasta around your fork and savoring each light, tender strand between your teeth is truly one of life's simple pleasures. Making pasta at home may sound entirely too painstaking and exotic, but it's easier than you think! Dried pasta and store-bought fresh pasta cannot be compared with homemade, so if you have never experienced this unparalleled treat, it's high time you gave homemade pasta a whirl. The Anatomy of a Noodle
Basic fresh pasta contains only three ingredients: flour, salt, and eggs. Superior pasta is made from semolina flour. Semolina is a high-quality flour derived from a special variety of hard wheat called Durum wheat. Semolina is golden in color and its grains are coarser than those of all-purpose flour. The high protein content of semolina allows it to build a strong gluten structure, giving pasta a resilient texture, allowing it to be rolled very thin without falling apart, and preventing it from absorbing too much water as the pasta cooks. Salt adds flavor, and eggs provide richness in addition to strengthening and binding the dough. There are, of course, variations on the flour-salt-eggs formula. Some fresh pasta recipes also include olive oil to make the texture more silky and pliable. Likewise, pasta that is intended to be dried out and stored is often made with water instead of eggs, and contains no olive oil lest it go rancid on the shelf.

Muscling Up
If you are lucky enough to have a mixer with a dough hook attachment, making pasta is really a breeze; just mix together your dry ingredients, add the eggs, and let 'er rip! Mixing pasta by hand, though, is very fun, and allows you to really connect with your ingredients. Not only that, but kneading stiff pasta dough is great exercise!

Start by sifting together your flour and salt. (Some pasta recipes call for a mixture of semolina flour and all-purpose flour. If so, make sure that the two types of flour are thoroughly mixed before you proceed to add any wet ingredients.) On a large, clean work surface, make a mountain out of your dry ingredients, and make a deep well in the center. Break the eggs carefully into the center of the well, then begin whisking them very gently with a fork. Slowly incorporate the flour from the sides of your well into the egg mixture, pushing up the outside "wall" of your flour mountain as needed, so that the eggs do not spill down the side. Continue to whisk with a fork while you pull more and more of the flour into the mixture. Once you have incorporated the eggs with enough of the flour enough to form a workable dough, it's time to begin the fun: roll up your sleeves and get ready to knead!

Pasta dough is stiffer than your typical bread dough, so you will need to use all your muscle power to work this dough. Sprinkle a clean, flat surface with semolina flour, and add more to the dough periodically if it feels sticky. Expect to knead for at least 8 minutes, and possibly even longer. You will know when your dough is ready because, under your loving-but brutishly strong–touch, it will transform from a stiff, chunky mass of flour and egg, to a smooth, supple, and slightly shiny ball of pasta dough. It's imperative that you don't cut corners on the kneading step; if the dough is not kneaded enough, it will not hold together when you try to roll it, and it will not have the right texture when it's cooked!

Once you've kneaded your dough to satiny, elastic perfection, you will need to let it rest. 'Resting' means allowing the gluten to relax so that you will be able to roll and shape the dough more easily. If you do not let the gluten relax, your dough will be TOO elastic, and it will just keep shrinking and bouncing back when you try to roll it. You should wrap it tightly in plastic to keep it from drying out, and allow it at least half an hour to relax. When you're ready to roll, divide the dough into several portions no larger than your fist.

Keep it Rolling
You don't need any special equipment for rolling out pasta, but it helps! Because semolina flour is high in protein, it will have developed a sturdy gluten structure once you have kneaded it sufficiently. Since pasta dough is intended to be very strong, it takes a lot of muscle to roll it thin enough. If you think that fresh pasta may become a part of your regular repertoire, you should consider purchasing a pasta machine. You can find small-scale machines perfect for home use within a very reasonable price range. A pasta machine works best for achieving consistency of thickness and size, and allows you to cut a sheet of pasta into noodles with the turn of a crank or the touch of a button. (To make hollow, dumpling-style pasta such as macaroni or penne , you'll need a special type of pasta maker that comes with die attachments.)

To roll our pasta with a machine, first find a place with enough space to work. The small ball of dough you have in your hands will soon be a very thin, and very LONG sheet of pasta. First clamp the pasta machine onto the edge of the counter or table, then sprinkle a little semolina flour on your work surface and into the machine's rollers to prevent the pasta from sticking to anything. Now flatten your pasta dough into a rectangular shape about 1/2 inch thick, and narrow enough to fit through the opening of your machine. Start off with the largest setting and crank you sheet of pasta through. Repeat the process, then tighten the roller by one setting. Roll your sheet of pasta through twice more.

You can make your sheets of pasta as thin or as plump as you like, but keep in mind that overly thick pasta will taste gummy and doughy. Continue the tightening and rolling process until your pasta has reached the desired thickness, making sure not to pull or stretch it with your hands. You should handle your pasta delicately, but if you have kneaded it enough, it should not fall apart even when you have rolled it very, very thin. As the sheet of pasta grows longer, you should pick it up by folding it over on itself in a zigzag pattern, but do not press it together. If, at any point, the pasta sheet gets too long for you to handle, you may cut it to a manageable length, keeping in mind what length you want your noodles to be.

Cut it Out!
To make lasagne , linguine , tagliolini , spaghetti , fettucine , or any other type of noodle, the pasta must be cut. If you own a pasta machine, it should have several cutter attachments on it for forming different sizes of noodles. First cut each sheet of pasta into your preferred lengths, then simply run them through the cutting blades. To cut pasta into noodles by hand, roll up the sheet of pasta into a tube and slice it with a sharp knife into the width you desire. Try to cut the noodles as evenly as possible, but don't worry if they're a little crooked; it only adds to the charming 'homemade' feel of your delectable pasta.

If you do not plan to cook your fresh pasta immediately, it must be stored with care. If it's allowed to get damp, it will become gummy and stick together. Divide the noodles into portions and dust them lightly with semolina. Sprinkle a flat tray or baking sheet with more semolina, then arrange the portions into loose coils on the tray in a single layer. Cover the pasta with a sheet of parchment paper or a floured dishtowel and refrigerate until you are ready to cook it. Fresh pasta must be used within 4 days, or it can be frozen in a tightly sealed container for up to a month.

Don't Blink! It's Done!
Cook your fresh noodles just as you would cook dried pasta: in a big pot with lots of water and about 1 teaspoon of salt for every quart of water. However, fresh pasta cooks much more quickly than dried, so keep a watchful eye on that boiling pot, and taste your pasta frequently. The longer fresh pasta sits, the more it dries out and the more time it will take to cook, but just-made pasta can cook in under a minute. When it's done, drain it immediately; you don't want it to get mushy after all your hard work! Now toss it with warmed sauce and get ready to hear the sighs of contentment from everyone at the dinner table.

Once you've gotten a taste of homemade pasta, the idea of spaghetti for dinner will inspire cheers, not yawns, and noodles will never sound boring again. Treat someone you love to homemade pasta tonight!

> Fresh Semolina and Egg Pasta
> More Fresh Pasta Recipes

Seeing is believing! Check out our step-by-step photo tutorials:
Making Pasta Dough
Making Noodles
Making Ravioli

Count down to Pasta Making hour..

Ok, it's tomorrow lah but let's not get technical hehehhehee… Ive read Mr. Oliver's recipes, Ms. Lawsons too.. Nervous as heck! but u know my kids will just love the craziness of it all.. provided, the baby sleeps well tonight and josh too (he's still a bit under the weather).

I must also frantically find a simple bread and butter pudding recipe for sunday's Father's day treat… I've got lamb (****** expensive this lamb I tell you!), pumpkin, potatoes carrots.. I've got to make a dash to the market tomorrow for some broccoli etc and maybe some mint.. I dunno.. hmmm… NOt sure what marinade I'd do, I'll start marinating tomorrow… yum yum! Never blog or read recipe books when you are hungry I guess. HAHAHHAHA…

I should post up the recipe or some recipes huh? Here's one of Min's tried and true cake recipes:

Hot Milk Cake

By Min

4 eggs
2 cups granulated sugar
2 cups flour (sifted)
1/4 lb Oleo or butter
1 cup milk
2 level tsp baking powder
1 tsp vanilla

Beat eggs with sugar until light yellow. Add flour and vanilla, beating well. Pour milk into saucepan. Melt butter in milk, do not boil! Then pour hot milk mixture into the egg, sugar and flour mixture, beating well quickly. Add baking powder. Stir well and immediately pour into two 8×8 inch pans or one 9×12 inch pan. Put into hot oven (425F) preheat. Turn back to 350F for 30 min.

What the recipe doesn't say is to grease and flour the pan/s. Hehehe…
For a 9" round pan, I used 1/2 recipe for Adam's cake.

Mi Koo

By Karen Cheah



150g sugar

350ml warm water

4 tsp instant yeast

600g bread flour (I used plain flour, just to test out the recipe first)

1/8 tsp pink/red colouring

3 tbsp water



1. Combine the sugar and warm water and stir to dissolve the sugar. Mix in the yeast.

2. Add the yeast mixture to the flour and knead to form a smooth dough. Divide dough into 3 portions.

3. Mould the dough into an oval shape. Place on greaseproof baking paper. Leave to prove for 45 minutes.

4. Stir together the colouring and water to get a bright pink. Brush on the Mi Koo and steam covered for 20 minutes over high heat, opening the lid every 5 minutes. Set aside to cool before serving.

Cooking day

We tried the vanilla ice cream powder today, tossed in some choc chips,j2 helped me mix it. We popped it into freezer. Going to break it up and mix it again and freeze again… to make sure everything nicely mixed… I also made some more bread from scratch, it's starting to turn out pretty good. Cut half to give to Min cos Adam likes it just like that 🙂 Finding it therapeutic these days to experiment. The new breadmachine (looks very canggih and scary!) came today, yay! woohooo.. I really must find the instructions for pasta machine. 🙂 Im getting quite excited now. Mi Koo, bread and butter pudding, who knows… 

The bread turned out flufffffy! :)

Today I tried chang tung's high protein flour, along with min's suggestion of using fresh milk (cutting out the water and dried milk powder- blech) and low and behold, at last it's fluffy! Of course it's not so airy macam storebought or as white. but heck the kids whalloped it! Made two loaves, one for Drew and one we tried. Gave him some of the cookies too. I really must dig out the instructions for the pasta machine, it's prob in my file… I hope so… got some Nigella books today (thanks to my bday vouchers, YAY!) so had such a lovely time browsing the books, will show the Js tomorrow. They love to watch cooking shows too and to try it so that's a good activity during hols time.

maybe I might try Nigella's bread and butter pudding recipe (except hers got rum lagi LOL LOL). hmmmmmm… Im getting into this whole baking thing.. I think D's getting tired of me trying more western orientated dishes. He doesn't like mi koo. .but he's happy to see me experiment I guess.. who knows…

never used to be so domestically inclined.. future domestic goddess? who knows HAHAHA onwards to next experiment!

Today’s Cooking Experiments

Got a cookie mix from chang tung, Js and I put it together (half of it, the other is now frozen in a ball, wrapped in oiled cling film), they aren'tperfectly shaped but it was fun. They designed patterns with choc chips, even a smiley face. LOL

also tried a pumpkin seed bread recipe (must be from scratch), the prob was the power cut out before I could stick it in the oven so it got proved for 15mins longer than necessary, the top of the bread looks funky! But the proof is in the pudding as they say and we get to test it later tonight. Wonder what it would be like. Im quite enjoying experimenting with breads, must browse thru my books again, more so when the kids are back at school.

Either Bread and butter pudding or Mi Koo is next I think… I think I will get a Nigella book next time Im at MPH, still have some birthday vouchers to use. Anyways, I've got the right flour (I think) for homemade pasta etc so we can try that next. Now I just have to find the instructions for the pasta machine hahahaa

Darn it, that chicken was GOOD :)

Today, amidst the cracking thunder and flashing lightning (and thepower trip, no, not that kinda power trip, the electricity), and a dash of melodrama, I experimented with pieces of chicken leg and thigh. First, marinated in honey and soy (U can even buy that in a bottle now haha), lea and perrins, salt, pepper with a splash of olive oil. Then seal meat in oil less frying pan for a short while. Then I shoved hte lot on a tray with uncut (but peeled) onions and garlic (ahh, dont u love it when u can buy those in the market?!), put in the convection oven at about 220C. Hmmm, turned the pieces every 15 mins, it stayed there just under 45 mins. It was moist, juicy and cooked properly thru (a bane for me esp when it comes to roast chicken). The kids ate it, daddy loved it. I kept the "jooouce" (as ceri likes to say) to freeze for a future marinade. 

 Stir fried some veg, rice. yums! Rounded it off with some really juicy orange slices (k and J1 had apple). Perfect! 

 Been wanting to experiment more lately. Aiming to go to the baking shop tomorrow, after min and Co arrive. It's pasta experiment time! Watched this guy make pizza on sunday at one fav restr. in SS2 (bella italia, next to public bank) and wanna try some of the tricks he did. The Js love to watch folks make things, esp cooking. So I think we will have a go this week 🙂 

making fresh pasta? or noodles? or something..

I have the torture device, ahem, I mean the pasta machine.. just have to figure out the right flour to use for it, I also might try the breadmaker's settings for that.. see if that works.. time to raid the bake shop again! experiment with diffr flours.. The kids can have fun rolling it out, beating it up.. Gotta find things to do during the hols and so on…

next project: Bread and Butter Pudding. (it's an old family fav). 

Other Projects: Kuih Bahulu (one day I get it right), Mi Ku (steamed rice flour cakes in funky turtle like shapes mmm).. and pastry, dang it.. pastry and I don't make friends well.. LOL 

 what else should I try…. hmmmmm…. lasagna?