When I was in elementary school, my parents didn't buy me over priced Crayola or Lisa Franks school supplies. Instead, I used off brands that worked just as well and I learned that you don't always need the name brand. As a result, I feel strongly about improvising to get the job done instead of buying tools for every single task.
Since I don't make pasta that frequently, I never purchased a pasta machine. When it comes to cutting the pasta, it's a painstaking task that takes between 30 minutes and an hour depending on the batch. I use a knife to cut so the dough bunches up, tears, and gets stretched out.
One day when I was ripping paper by creasing the edges, I thought, why can't I do that with the pasta? The technique I'm about to show you is all about creasing and ripping so the process is faster and more efficient with minimal effort and time.
|Roll out the dough.|
|Using the edge of a pastry scraper, put pressure into the pasta dough and slide/drag the pastry scraper down to create a line in the dough. It doesn't need to go all the way through the dough.|
|When you have finished "drawing" lines, gently pull the noodle away from the rest of the dough. It should break away easily -- like tearing paper with a perforated edge.|
|Whoo. The batch of completed noodles.|