You should just freeze a bit of your starter every year. So you're not starting over every year from scratch. You can just use your freeze dryer & label it for next year. I hope this helps 🙏 💕
Time to reward yourself with the pasta attachment to your gorgeous mixer! You made it through over half of winter and survived a serious illness not to mention laying flooring and whatever else you've worked hard at doing aren't telling us about. Celebrate yourself!
If you still have your Kitchen Aid PLEASE buy the pasta roller and cutter attachment! We made fresh pasta for our restaurant for years and when we bought the Kitchen Aid attachment it was a huge game changer. It was 100 % easier and the product was more consistent. It’s worth it. Trust me😊
When I was a kid (I'm now 66) my beloved Aunt June used to make homemade pasta for us. She did everything by hand. Mixed, rolled, cut all the pasta by hand. It was my most favorite thing in the world to eat! Your family is getting to eat a real treat because of all your loving, hard work! Thanks for sharing and bringing back memories of my Aunt June, and her wonderful homemade pasta.
I would be honored to get one of your beautiful mugs and awesome cookbooks. I don't can but I do cook from scratch as much ad possible. I love your news letter as well. 73 y/o slightly disabled widow who loves cooking for friends who are more disabled than I am
Chelsea,in New Zealand we say pasta the same as you. I’m home again from hospital after last weekend and I’m really wanting to try making sourdough. You inspire me. If I stay out of hospital long enough I should be able to get more involved in doing things. Made Apple galette this week, rather yummy. I also sew and made a decorative book cover for a special friend. Did the embroidery on one of my hospital stints. Xx
Rye flower has a high level of the yeast that is good in acidic and makes/boosts sourdough very well. So a small amount of rye flower in your starter will help. Also if you freeze a small portion of your starter you can use that to restart your starter if you have a disaster and need to restart. Simply thawing and feeding and Youare ready to go in a couple of days.
The bread looks delicious - what a fun experiment with much success. I would be as round as that unbaked loaf if I had fresh bread every day. You stay so slim and healthy looking which really blows my mind. I KNOW it is how active you are and I'm so glad you video your activity since it is so inspirational and encouraging to this couch potato!
As a potter myself (Earth Inspirations Pottery) on the west coast, It warms my heart that you are giving a local potter this business. I have made mugs for a few of my favourite you tubers, including the Sawards. I hope one day I can find a connection for my small pottery.❤
One thing that I have found when making homemade pasta is that if you let the sheets dry out a little bit (like you have done by leaving them on the counter) before putting it through the cutter it doesn't get gunked up.
one of the reasons you shouldnt use your sourdough starter before 2 weeks is because your starter can still have alot of bad bacteria which can make you sick, and you definitely shouldnt use any of the discard before your starter is properly established, other than that i absolutely loved your video, love watching each one you release as soon as i get the notification
HI there, that could be true if you were to eat the starter raw, but it's being cooked through at high temps which kills all the bacteria anyway. Thanks so much for your support of my videos. ❤️
It was interesting to see you do the “no measure” method with your sourdough. Everything else I’ve seen online is weighed and for me, the no measure method seems like it would be more intuitive and easier. I’d love to see more videos on bread. 😊🍞🥖
I use a 10 kg bag of flour and 30.eggs in a Hobart mixer. And the roll out to put through my machine and then hang to dry gor a couple days. With a fan blowing over it. It works great. And last a long time.
Yes, the dark, grey days of a Canadian winter!! The sun finally appeared this morning for a couple of hours. But, it allows me time to slow down, bake bread, make pasta, knit, have tea. Thank you for understanding it all.
I have two six quart and one eight quart bowl with that exact design. I love blue, all shades. I also have another set of stoneware mixing bowls that is cream with some floral markings around it.
Yes Chelsea you need an attachment for sure. I just purchased one off Amazon for my kitchen aid that is universal called "Nevku" it is heavy duty and so much cheaper in price. 3 attachments as well. I love it. Made butternut squash ravioli last night. I was wondering if you have ever grown mushrooms. I have now just started to get into it and it is fascinating. I ordered my kits from Foragers Galley (Duncan B C) Your pasta dish looks like it will warm the soul. Cheers.
Gosh I somehow missed the Mugs were available video jeepers. I hope that you and Hanna will be doing another round soon. Gosh I just love watching you make the pasta. I really do not think I could do it but the more I see you showing us.....maybe I will try one day. Everything looked delicious. hugs
I have mentioned this before I say Pasta the same as you. I’m originally from England and we say it that way.❤ Fresh pasta is the best!😋 Thanks for another great vlog.
The raffle would be such a blessing to win! I've been wanting to order both your cookbook and the large mug, but I'm on a very tight budget....that mug is truly beautiful!
I have dehydrated starter, and you can also freeze dry starter so that if your starter goes bad or if like in your case, you want to only use it now and then you can rehydrate it and get it going again pretty quickly.
OH MY GOODNESS! We bought one of these pasta makers and we used your recipe and it is fabulous! We have a lot of dry pasta on our shelves and we only want the fresh stuff! Thanks!
My local COOP makes sourdough bread by adding whole garlic cloves inside the loaf. You get little garlicky surprises when you slice into it. Highly recommend doing this. ❤
I have found that as my pasta sheets dry out they go through the cutters just fine. I do add a sprinkle of flour to them as i work on making sherts so they are more dry
Hi Chelsea! It’s fun to watch you get back on the sourdough train! I have sourdough chocolate chip cookies in the oven currently😋 if you’re looking for more sourdough recipes try pasta! You may already have done that. I use little spoon farms recipe. So love your channel💕 Donna
Love your channel. I just wanted to tell you instead of starting over with your starter every year. I freeze some but more so I have mine in a clean jar and leave it in my fridge. I have left it for 4 months at a time without feeding it. As long as you do not see any mold you are good. I have had mine for 5 years now and never had to start over. It does take a bit of time to get it's butt bubbling again because for one it is cold and 2 it is hungry. So I just feed it and walk it around for a few min lol yes just to collect some wild yeast and then let her go. It is usually nice an bubbly after about 36 to 48 hours on my counter and it is sour and wonderful. I hope this works for you too :)
I had to think hard before spending so much on a mug but the handmade value of the mug and how much it means to you convinced me that it is worth the cost. ❤
Thank you so much for your support. I know they are expensive. We tried to get them as low as we could while still making a bit of a profit for the potter and us. Turns out that's not an easy thing to do! They are so beautful and I hope you love yours.
Have you tried dehydrating your sourdough starter before you pack it away for the season? I periodically dehydrate some of my active starter as a back up in case I lose my starter - which has happened for my fridge died while we were away. Itis really easy to rehydrate and and use right away - 1 or two feedings is all I usually need. No need to wait for seven to 10 days before baking bread.
I keep some of my starter, aka Trouble dehydrated as well. It does rehydrate very well. I was busy baking with my starter and forgot to set aside some to feed. Had used it all, rehydrated some and it worked great! My sourdough starter when I made it about 4 years ago would not have been anywhere close to making bread with after only a few days. It was a whole new way of bread making for sure, but Trouble and I have come a long way since those early days.
Hi Chelsea! Gardening season is fast approaching and I was wondering if you could make a video on the medicinal herbs your grow. I would like to learn what part of the plant you use ie: flower/leaves/stems/roots and what the plant is used for ie: colds, sinus, antibiotic, vitamins, etc. As a bonus, it would be nice to learn also how to make the tea, tincture, salve, etc.
For making large quantities of pasta use your food processor. Easier, quicker, better knead, and you can make batch after batch and then continue with your rolling and shaping. I’ve been doing this for years and years. My grandmother and mother did the entire process by hand, usually on Saturday mornings for Sunday dinner. I can still hear the rolling pin slam again and agin against the counter as they worked to make the dough thin enough to meet their exacting approval before cutting the dough into strips. A great memory…
Hi! Your doing great making the pasta! I make pierogi and find it's better to have the dough refrigerated. Also a motor helps enormously! Keep on making homemade pasta it's well worth it 👌
Thank you so much for giving an explanation about how a sourdough starter works. I have followed many channels, and no one has ever explained what the terms mean and how it all works.
I have been weighing my flour but you are making me want to try it your way. I feel like it will be better but harder to get going to figure out the correct ratios.
Beautiful mug Chelsea, I went to be sure I was signed up for your news letter and for some reason I wasn’t. I was certain I had signed up before, one fellow Canadian to another. Glad to see you feeling and looking as though you have more energy. Take care and keep warm!!
I just signed up for the news letter! I absolutely love that mug! It makes my heart so happy! I’m hoping I will be able to get your cook book soon! It looks absolutely beautiful! And Ive got loads of learning to do when it comes to canning and cooking. I’ve got 9 kids and I’m working hard trying to learn to cook as much as I can from scratch.
The mugs sre absolutely beautiful! I can't seong the price right now but love them. I cannot do sourdough. I think you just identified my problem- house too cold!
Those mugs look wonderful for my earl grey tea!! Favorite way to start the day!! I think that pasta recipe from your cookbook looks wonderful too!! Good luck to everyone!!
I love those mugs, I might have to order a set. On to pasta. I enjoy making my own "fresh" pasta. It's important to understand what the difference between pasta and fresh pasta. Fresh has eggs. Dry pasta doesn't doesn't have eggs. And even those wonderful Italian grandmother's use dry pasta. It mostly depends on what pasta your making. Spaghetti, macaroni, etc, use dry. Bit ravioli, lasagna, cantaloni, definitely use the fresh. Fresh pasta is good in the fridge for a week. It's so easy and quick to make that I never make more then a weeks worth. After mixing and needing you should always let it rest for a couple of hours so to let the gluten rest and soften up. Normally I'll just roll the individual servings into balls and wrap in plastic wrap for the week. Then roll out ( i only use a rolling pin,no need to buy a machine) . My favorite pasta dish to make is ravioli. I make a 3 cheese filling with a few herbs for appearance and extra flavor. Then before folding the pasta back over itself into add a few crumbles of smoked salmon on top. Not lots. Just enough that the taste buds are asking " what is that wonderful flavor?" I call that type of flavoring peek a boo flavoring. SOOO good. I. Not sure where in BC you are but I'm sure you're not to far from salmon fishing. I live in Southwest Washington state and springer salmon fishing will be starting soon. YUMMM. Have a great day.🎣🐟🍝
@katherinenapolitano6547 at first, until it is dried. The word " fresh" is relative. They are also made with different floors. W h at is called "fresh" pasta ( with egg can be made with all purpose flour. Dried pasta is made from semolina flour. Semolina is made from Duram wheat. The best Duram wheat is grown in both North &South Dakota. So you're best dried pasta made in Italy starts in the USA in the Dakotas.
To Enter the Giveaway LMR Newsletter Sign-up
www.littlemountainranch.com/newsletter
Our Cookbook is back in stock! www.littlemountainranch.com/store 🎉
@@LittleMountainRanch bought the cookbook and the small mug.
I’m trying to buy the cookbook but it says preorders are closed. Is there another way to buy?
Thank you for your generosity! 💕
@@susaningram6360 Help! I can’t find where to buy the mugs… any ideas?
@@lauracash8862I think because you would no longer are “preordering” but go into the Store link and you can purchase the actual item now.
You should just freeze a bit of your starter every year. So you're not starting over every year from scratch. You can just use your freeze dryer & label it for next year. I hope this helps 🙏 💕
Time to reward yourself with the pasta attachment to your gorgeous mixer! You made it through over half of winter and survived a serious illness not to mention laying flooring and whatever else you've worked hard at doing aren't telling us about. Celebrate yourself!
Thank you so much!
Chelsea you and Dan have a wonderful channel here in BC .
Awesome to see content here in Canada 🇨🇦
Thank you so much! We are so happy to have you here.
If you still have your Kitchen Aid PLEASE buy the pasta roller and cutter attachment! We made fresh pasta for our restaurant for years and when we bought the Kitchen Aid attachment it was a huge game changer. It was 100 % easier and the product was more consistent. It’s worth it. Trust me😊
When I was a kid (I'm now 66) my beloved Aunt June used to make homemade pasta for us. She did everything by hand. Mixed, rolled, cut all the pasta by hand. It was my most favorite thing in the world to eat! Your family is getting to eat a real treat because of all your loving, hard work! Thanks for sharing and bringing back memories of my Aunt June, and her wonderful homemade pasta.
Yes!! Onions and garlic frying on the stove means something really tasty is coming soon. They are the start of so many tasty meals.
I love the color of the mug. Green is such a nice color. Thanks for making so many informative videos ❤
I love how you say "pasta " ❤. My grandson and granddaughter now say pasta like you! We've been watching your channel for a few years now.
I would be honored to get one of your beautiful mugs and awesome cookbooks. I don't can but I do cook from scratch as much ad possible. I love your news letter as well. 73 y/o slightly disabled widow who loves cooking for friends who are more disabled than I am
Chelsea,in New Zealand we say pasta the same as you. I’m home again from hospital after last weekend and I’m really wanting to try making sourdough. You inspire me. If I stay out of hospital long enough I should be able to get more involved in doing things. Made Apple galette this week, rather yummy. I also sew and made a decorative book cover for a special friend. Did the embroidery on one of my hospital stints. Xx
Hope your health improves.
Very generous thank you raffle Chelsea!
This video was such a nice visit!
Rye flower has a high level of the yeast that is good in acidic and makes/boosts sourdough very well. So a small amount of rye flower in your starter will help. Also if you freeze a small portion of your starter you can use that to restart your starter if you have a disaster and need to restart. Simply thawing and feeding and Youare ready to go in a couple of days.
Thank you for these rips Katherine!!
The bread looks delicious - what a fun experiment with much success. I would be as round as that unbaked loaf if I had fresh bread every day. You stay so slim and healthy looking which really blows my mind. I KNOW it is how active you are and I'm so glad you video your activity since it is so inspirational and encouraging to this couch potato!
And plant more parsley! You wanted to be reminded! 🙂 I have the cookbook! Love it! The mug is beautiful! I am so ready for Spring!!
Just starting out on the handmade pasta journey and am hoping to make 75-90% of it homemade this year. Here is to learning new skills.
As a potter myself (Earth Inspirations Pottery) on the west coast, It warms my heart that you are giving a local potter this business. I have made mugs for a few of my favourite you tubers, including the Sawards. I hope one day I can find a connection for my small pottery.❤
Send me an email with a link to your shop and we can chat more about this. chelsea@littlemountainranch.com
Hoping to win those adorable mug and cookbook. Thank you for sharing
One thing that I have found when making homemade pasta is that if you let the sheets dry out a little bit (like you have done by leaving them on the counter) before putting it through the cutter it doesn't get gunked up.
one of the reasons you shouldnt use your sourdough starter before 2 weeks is because your starter can still have alot of bad bacteria which can make you sick, and you definitely shouldnt use any of the discard before your starter is properly established, other than that i absolutely loved your video, love watching each one you release as soon as i get the notification
HI there, that could be true if you were to eat the starter raw, but it's being cooked through at high temps which kills all the bacteria anyway. Thanks so much for your support of my videos. ❤️
It was interesting to see you do the “no measure” method with your sourdough. Everything else I’ve seen online is weighed and for me, the no measure method seems like it would be more intuitive and easier. I’d love to see more videos on bread. 😊🍞🥖
Your cats always make me smile.
That Kitty must have smelled the cream!! 😀
I use a 10 kg bag of flour and 30.eggs in a Hobart mixer. And the roll out to put through my machine and then hang to dry gor a couple days. With a fan blowing over it. It works great. And last a long time.
Ok friend, I'l going to try that!!!
That is my size of morning coffee! Very pretty
Yes, the dark, grey days of a Canadian winter!! The sun finally appeared this morning for a couple of hours. But, it allows me time to slow down, bake bread, make pasta, knit, have tea. Thank you for understanding it all.
Oh my God, I'm so glad I have your cookbook
I love how you say pasta. ❤
Yay!!! Chels on a Friday ! And yes, I call you Chels! Haha
I have two six quart and one eight quart bowl with that exact design. I love blue, all shades. I also have another set of stoneware mixing bowls that is cream with some floral markings around it.
Beautiful mugs!! Thanks for the chance to win one! Awesome pasta!!❤❤🙏🙏xxoo
Pasta by any other pronunciation is just as tasty!! You are a cooking Queen!!❤
I have a pasta maker attachment for my Kitchen Aid. I love it!
Yes Chelsea you need an attachment for sure. I just purchased one off Amazon for my kitchen aid that is universal called "Nevku" it is heavy duty and so much cheaper in price. 3 attachments as well. I love it. Made butternut squash ravioli last night.
I was wondering if you have ever grown mushrooms. I have now just started to get into it and it is fascinating. I ordered my kits from Foragers Galley (Duncan B C) Your pasta dish looks like it will warm the soul. Cheers.
Gosh I somehow missed the Mugs were available video jeepers. I hope that you and Hanna will be doing another round soon.
Gosh I just love watching you make the pasta. I really do not think I could do it but the more I see you showing us.....maybe I will try one day. Everything looked delicious. hugs
We have a few more in the shop. 😊
@@LittleMountainRanch Ok good I will go look again I tried and could not see them. But I am going to look right now. 💕
My chickens LOVE LOVE my watered down discard with some feed and grubs
I have been intimidated to make homemade pasta. You make it look so easy.
The big thing it to make sure you don't add too much flour at the start, other than that it is easy. i'd love to here if you try it.
@LittleMountainRanch thanks, I will.
Both the mug and the cookbook look fantastic! Good Luck community!
I have mentioned this before I say Pasta the same as you. I’m originally from England and we say it that way.❤ Fresh pasta is the best!😋 Thanks for another great vlog.
Love seeing u smile and u having fun in the kitchen
The raffle would be such a blessing to win! I've been wanting to order both your cookbook and the large mug, but I'm on a very tight budget....that mug is truly beautiful!
I have dehydrated starter, and you can also freeze dry starter so that if your starter goes bad or if like in your case, you want to only use it now and then you can rehydrate it and get it going again pretty quickly.
OH MY GOODNESS! We bought one of these pasta makers and we used your recipe and it is fabulous! We have a lot of dry pasta on our shelves and we only want the fresh stuff! Thanks!
Love those mugs; great giveaway. Thank you dear girl.
My local COOP makes sourdough bread by adding whole garlic cloves inside the loaf. You get little garlicky surprises when you slice into it. Highly recommend doing this. ❤
As someone who loves garlic I'm trying that!
The mug looks great!
I have found that as my pasta sheets dry out they go through the cutters just fine. I do add a sprinkle of flour to them as i work on making sherts so they are more dry
What a nice gift
Hi Chelsea!
It’s fun to watch you get back on the sourdough train! I have sourdough chocolate chip cookies in the oven currently😋 if you’re looking for more sourdough recipes try pasta! You may already have done that. I use little spoon farms recipe. So love your channel💕 Donna
Those turned out so well! I’d be super stoked to win the cookbook also!!!
This was great! You make the pasta look so easy. Ty Chelsea.
Love your channel. I just wanted to tell you instead of starting over with your starter every year. I freeze some but more so I have mine in a clean jar and leave it in my fridge. I have left it for 4 months at a time without feeding it. As long as you do not see any mold you are good. I have had mine for 5 years now and never had to start over. It does take a bit of time to get it's butt bubbling again because for one it is cold and 2 it is hungry. So I just feed it and walk it around for a few min lol yes just to collect some wild yeast and then let her go. It is usually nice an bubbly after about 36 to 48 hours on my counter and it is sour and wonderful. I hope this works for you too :)
I had to think hard before spending so much on a mug but the handmade value of the mug and how much it means to you convinced me that it is worth the cost. ❤
Thank you so much for your support. I know they are expensive. We tried to get them as low as we could while still making a bit of a profit for the potter and us. Turns out that's not an easy thing to do! They are so beautful and I hope you love yours.
It appears as they’re all sold out. Can you please tell me how much they were?
I agree, I would love to buy the beautiful mug but I just can’t justify the cost😂
Those mugs are truly beautiful. They would be perfect for soup too. 😊
I would love one but I can’t justify the cost 😢 retired on limited income
You are such an inspiration
Looking forward to making that amazing pasta dish!!! Love those ingredients, and always looking for fresh ideas from the pantry!!! Thanks
Have you tried dehydrating your sourdough starter before you pack it away for the season? I periodically dehydrate some of my active starter as a back up in case I lose my starter - which has happened for my fridge died while we were away. Itis really easy to rehydrate and and use right away - 1 or two feedings is all I usually need. No need to wait for seven to 10 days before baking bread.
Let's see if I can remeber to do that!
I keep some of my starter, aka Trouble dehydrated as well. It does rehydrate very well. I was busy baking with my starter and forgot to set aside some to feed. Had used it all, rehydrated some and it worked great! My sourdough starter when I made it about 4 years ago would not have been anywhere close to making bread with after only a few days. It was a whole new way of bread making for sure, but Trouble and I have come a long way since those early days.
The mug and cook book go great together; sip and read!!
Love your channel, I always learn something new.
I will be trying your pasta dish! Can't wait ❤
Love Love the mug!
Yes please! Mugs are great! And book.
That’s a beautiful mug!
Hi Chelsea! Gardening season is fast approaching and I was wondering if you could make a video on the medicinal herbs your grow. I would like to learn what part of the plant you use ie: flower/leaves/stems/roots and what the plant is used for ie: colds, sinus, antibiotic, vitamins, etc. As a bonus, it would be nice to learn also how to make the tea, tincture, salve, etc.
Love your videos. You explain so well
The mug looks lovely
My grandma use to iron hers! Ruthann Zimmerman has a great bulk pasta video
I would love one of your new mugs and cookbook! I look forward to watching you when your video comes online!
For making large quantities of pasta use your food processor. Easier, quicker, better knead, and you can make batch after batch and then continue with your rolling and shaping. I’ve been doing this for years and years. My grandmother and mother did the entire process by hand, usually on Saturday mornings for Sunday dinner. I can still hear the rolling pin slam again and agin against the counter as they worked to make the dough thin enough to meet their exacting approval before cutting the dough into strips. A great memory…
Hi! Your doing great making the pasta! I make pierogi and find it's better to have the dough refrigerated. Also a motor helps enormously! Keep on making homemade pasta it's well worth it 👌
I love your channel. The mug is so cute.
The mug is beautiful!
Thank you so much for giving an explanation about how a sourdough starter works. I have followed many channels, and no one has ever explained what the terms mean and how it all works.
Thank you for the video and Love your Channel!!!
Thank you for giving away your goodies. Maybe I'll be a lucky one. Love love watching your videos.
Love watching your channel,
I have the Ohio stoneware water seal 5 gallon fermentation crock and love it!
I have been weighing my flour but you are making me want to try it your way. I feel like it will be better but harder to get going to figure out the correct ratios.
Love the mug
Have been watching your show for a while..love it❤❤
Thank you so much!
Love everything about this video TFS❤
Beautiful mug Chelsea, I went to be sure I was signed up for your news letter and for some reason I wasn’t. I was certain I had signed up before, one fellow Canadian to another. Glad to see you feeling and looking as though you have more energy. Take care and keep warm!!
Love the mug!
I love the mugs but I am a blue person including my plates, dishes.. apple cobbler for breakfast. Yes!
I haven't made homemade pasta in years. This has been very motivating. Love your mug and your cookbook looks fantastic! :0)
I love your sweater!
That is a Beautiful mug ❤
Now I want pasta.
Another good video. Your bread looked delicious. Wish I had a slice with some butter on it right now. Thank you for sharing.❤
Beautiful mug,
What a nice giveaway! Thank you!
Beautiful mug. Huge. Great for soups besides a cup of coffee..
I've never done sourdough but am really wanting to try.
Oh, YUM! I have company coming next week, I’m making the chicken pasta. Thanks for sharing❤
The mugs are gorgeous
Ohhhhhhhh❤❤❤❤❤❤ love to get the beautiful mug or cookbook ❤❤❤❤❤😊😊😊😊
I just signed up for the news letter! I absolutely love that mug! It makes my heart so happy! I’m hoping I will be able to get your cook book soon! It looks absolutely beautiful! And Ive got loads of learning to do when it comes to canning and cooking. I’ve got 9 kids and I’m working hard trying to learn to cook as much as I can from scratch.
Good day you make it look so easy to make pasta would love to try it stay warm and God Bless!
I've only gone and ordered a pasta machine, can't wait to try this recipe, thank you 😊
The mugs sre absolutely beautiful! I can't seong the price right now but love them. I cannot do sourdough. I think you just identified my problem- house too cold!
Those mugs look wonderful for my earl grey tea!! Favorite way to start the day!! I think that pasta recipe from your cookbook looks wonderful too!! Good luck to everyone!!
I love those mugs, I might have to order a set. On to pasta. I enjoy making my own "fresh" pasta. It's important to understand what the difference between pasta and fresh pasta. Fresh has eggs. Dry pasta doesn't doesn't have eggs. And even those wonderful Italian grandmother's use dry pasta. It mostly depends on what pasta your making. Spaghetti, macaroni, etc, use dry. Bit ravioli, lasagna, cantaloni, definitely use the fresh. Fresh pasta is good in the fridge for a week. It's so easy and quick to make that I never make more then a weeks worth. After mixing and needing you should always let it rest for a couple of hours so to let the gluten rest and soften up. Normally I'll just roll the individual servings into balls and wrap in plastic wrap for the week. Then roll out ( i only use a rolling pin,no need to buy a machine) . My favorite pasta dish to make is ravioli. I make a 3 cheese filling with a few herbs for appearance and extra flavor. Then before folding the pasta back over itself into add a few crumbles of smoked salmon on top. Not lots. Just enough that the taste buds are asking " what is that wonderful flavor?" I call that type of flavoring peek a boo flavoring. SOOO good. I. Not sure where in BC you are but I'm sure you're not to far from salmon fishing. I live in Southwest Washington state and springer salmon fishing will be starting soon. YUMMM. Have a great day.🎣🐟🍝
Fresh pasta can also be made with water as well as eggs.
Ruthann Zimmerman made dry pasta with eggs. She keeps it in a big glass jar after it dries.
@katherinenapolitano6547 at first, until it is dried. The word " fresh" is relative. They are also made with different floors. W h at is called "fresh" pasta ( with egg can be made with all purpose flour. Dried pasta is made from semolina flour. Semolina is made from Duram wheat. The best Duram wheat is grown in both North &South Dakota. So you're best dried pasta made in Italy starts in the USA in the Dakotas.