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Pasta Making
Posted January 30th, 2011 - 6:01 am by from Bellevue, United States (Permalink)
Hi all, well finally after much talk, and many wine bottle rolling pin evenings as I struggled with my pasta dough, I have bitten the bullet and bought a pasta maker. So with this new tool I thought it would be fun to host a pasta making day next Saturday 5th Feb.

Plan is if people come around here (near Kingsway and Fraser) about 11am we could make a whole bunch of different pastas throughout the day and of course cook up some pasta for lunch.

I was thinking if people brought their own pasta ingredients eg- flour (duram wheat is best but normal flour will do, and eggs) and if you wanted to try out a filled pasta recipe- bring it along. so we will all make some - put it on racks to dry, eat a yummy lunch, then you can take your pasta home- eat it fresh over the next few days/ dry it if it is not filled or freeze it for up to 4 months if it is filled. So bring as much ingredients as you want to keep!

I might also make up a list of ingredients we need for a joint lunch- or get them and get people to throw in a few dollars- eg for bread- we will make this, salad, pasta sauce, wine! which of course we will all make too- sadly no time to make the wine... (maybe another time :)

So let me know of your interest- my place is small- but we will see how we go.

should be fun.


Posted January 31st, 2011 - 1:17 am by from Avignon, France (Permalink)
I am interested....and an Italian in a pasta making day fits perfectly!

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Posted January 31st, 2011 - 3:10 am by from Vancouver, Canada (Permalink)
Pasta making sounds intriguing. I'd love to join you. I don't know anything about pasta making though... (Druam wheat??? I only have bread flour. Maybe too much gluten...?)

I like the idea that everyone pitches in; I'm definitely in!

Thank you, Deb. Looking forward to it!


Posted January 31st, 2011 - 7:03 am by from Bellevue, United States (Permalink)
great- pasta making is easy- but fun. And I am no expert but enjoy the process- so any tips (or experts always welcome!)
In terms of flour I have found the Durham wheat (fine semolina)in lots of shops on commercial drive- but they only seem to come in small packets....If anyone knows where you can get it in bulk that would be great.

Posted January 31st, 2011 - 5:23 pm by from Saskatoon, Canada (Permalink)
I'm down. Are we making our own sauce?

Posted February 1st, 2011 - 1:39 am by from Bellevue, United States (Permalink)
yep we are making sauce! but only for the shared lunch dish- small kitchen- maybe in the summer the keen gardeners can have a pasta sauce making day with the glut of tomatoes and onions but for now in my small space- rolling and drying pasta only, and for the more adventurous ravioli or tortellini...

Posted February 1st, 2011 - 7:26 am by from Luxembourg, Luxembourg (Permalink)
Thumbs up! Pasta making is FUN and cultivated, somehow! Jakob

Posted February 2nd, 2011 - 3:33 am by from Vancouver, Canada (Permalink)
Hi everyone!

A bit of research on pasta...
If we are making a variety of pasta, we might not have to use lots of semolina flour.

*Spinach Pasta
1 1/4 cups torn spinach leaves
2 tablespoons water
1 egg
1/2 teaspoon salt
1 1/4 cups all-purpose flour


*Normal Pasta with all purpose+semolina (Semolina only makes pasta tough and leathery according to this website.)
1½ cups All purpose flour
¼ cup Semolina flour
1 tsp Salt
2 Eggs
1 tsp Olive Oil


Posted February 3rd, 2011 - 4:28 am by from Bellevue, United States (Permalink)
nice work! I often make pasta on a whim and don't have the semolina/durum wheat or i use just a little, or none. but i have never compared them side by side- so we can do that and see what we prefer?


Posted February 1st, 2011 - 10:45 pm by from North Vancouver, Canada (Permalink)
Sounds like fun. I hate to be non-committal but I am a definite maybe.

Will confirm Friday.

Glad you are joining us for Snow Cave Cabaret. Hans is very serious about making it happen this year as it has been cancelled two years in a row due to poor snow conditions.


Posted February 3rd, 2011 - 4:12 am by from Bellevue, United States (Permalink)
I usually have good weather luck so i will hope for a big dump up too the 18th and clear skies for the 19th! ;)

Posted February 1st, 2011 - 11:33 pm by from Vancouver, Canada (Permalink)

I'm definitely GOING!!!!!

chocolate pasta :D

Posted February 3rd, 2011 - 4:10 am by from Bellevue, United States (Permalink)
Chocolate pasta - cool- i once had a sweet pasta in Prague- with a sauce of poppy seeds, butter and icing sugar.....

but making ricotta chocolate cannelloni might be fun too!

Posted February 3rd, 2011 - 4:44 am by from Bellevue, United States (Permalink)
Ok some more organizing thoughts-

so you are all bringing your pasta basics-


for six people- I use this as i live alone and I always have more than i need for a four/ or a big lasagna and leftovers for a few days....

6 eggs
about 600gms flour (durum semolina is good, but all purpose flour is fine/ or a combo)

*you can try with colored flavored pasta- I think i will try squid ink, but you can try sun dried tomato/ spinach/ saffron (my favorite veggie restaurant at home would do a saffron cannelloni yum!) and if you bring ingredients you might be able to try / swap your experiments with others!

ok the filled pasta- if people are keen to go the extra steps you can look to bring ingredients for ravioli tortellini or something- if people find a recipe they like we can swap fillings and make a variety. so either post your filling idea and be inspired by others, or make it a surprise.


Ok- if you have any of the following and have the transport to bring them along please do...

a rolling pin/ a pasta maker (but i have mine and i have a few wine bottles so we can make do if we need?)

a card table/ small foldable camping table- (if not we will just clear all my benches/ use the washing machine as bench space :)

Camping chairs- for the shared meal.

clothes Drying rack- or some broom handles that we will clean and hang between chairs so your pasta dries :)

some plastic bags to take your made pasta home- you might want a few so you can keep all your little experiments and flavors separate to eat later!

and for the lunch - i will gather the ingredients to make a shared lunch which we will all cook and eat together and i will get you to throw in some $$ towards it.

Seems alot but its not hard and should be a fun day- enjoy your research and ideas! I look forward to seeing/ and trying the yummy creations!

Posted February 3rd, 2011 - 7:27 am by from Vancouver, Canada (Permalink)
Hey I'd love to be part of this! Do you have enough room or are you full up?

Posted February 3rd, 2011 - 3:35 pm by from Bellevue, United States (Permalink)
Still some room....

Posted February 3rd, 2011 - 6:23 pm from Vancouver, Canada
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Posted February 4th, 2011 - 12:29 am from Vancouver, Canada
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Posted February 4th, 2011 - 3:45 am by from Bellevue, United States (Permalink)
Ok- cost for the joint lunch if depending on how many of us-but I'm thinking $3-5 that includes a few bottles of Italian red (as you can't eat an Italian meal without it!).