Fresh Air Manual
Karoline Oum
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I am currently working on migrating a Filesystem into UCS, allowing it to be accessable via samba. since i already use UCS, it made sense to use the built in shares function, to make sure everything works i created a separate UCS for testing.
On install, i noticed that smbd is not installed, nor are the samba ports open.
I am still able to create shares using the web interface, however trying to verify these is impossible as i cannot connect to the non-existing samba ports.
Upon manually installing smbd (apt install samba) I noticed that ucs-install does not recognise samba, smb or smbd.
Following a manual install and verifying that UCS is pointing to the right directories, i tried t create the shares again with a new user, and try to connect to the share with this new user. Sadly, this is not possible from a remote machine, nor is it possible locally.
Trying to debug why, i check the config of smb (/etc/samba/smb.conf) and make sure its the same config as UCS, i noticed the config file was never touched by UCS.
Any share changes i tried to make are not reflected in the samba config, nor is it possible for any user to connect to these shares. The smb config is still the same default config you get on a fresh install.
I highly doubt this may be the issue, but do i need to modify the smb.conf file by hand, rather than using the shares webpage?
Oh boy! Whilst in hindsight this is extremely simple (and easier done with the graphical installer), it was hard to find many complete examples of the manual install process to assure me I would be able to do all I wanted:
I learnt about the chicken and egg: hardware needs to be configured before it can be scanned (by nixos-generate-config) and then used in the Flake (by convention hardware-configuration.nix) to install. Of course what I wanted was to use the definition of the hardware (in Nix) to do the configuration, GitHub - nix-community/disko: Declarative disk partitioning and formatting using nix [maintainer=@Lassulus] does this but I had finished this before I found it.
Allow the pasta to air-dry, uncovered, for 15-20 minutes before transferring to the freezer. This helps to prevent sticking. Portion into ziptop bags and freeze, up to 1 month. Cook directly from frozen, no need to defrost first.
For timing, the process is broken up into 3 parts: making the dough, rolling the dough into pasta sheets, and cutting the pasta into noodles. Tips shared below for using a Kitchen Aid Stand Mixer, food processor and doing it by hand.
*Note: the total combined weight for the eggs & yolk (cracked) should be 185 g. Because eggs size will vary, make up the difference, if needed, with an extra egg yolk or olive oil. Olive oil makes the dough more soft, supple and satisfying to work with.
Fit the machine with the dough hook. Add the flour and eggs to the bowl. Mix until combined. Knead on speed #1 or #2, about 4-5 minutes. Form the dough into a ball, cover tightly with plastic wrap, and rest at room temperature for 30 minutes.
Add the flour and eggs to the bowl. Pulse several times until the dough comes together. Remove the dough to your work surface and let rest for 1 minute. If the dough is a bit sticky after resting, add a sprinkle of flour. Knead by hand for 1-2 minutes (the food processor does most of the kneading for you). Form the dough into a ball, cover tightly with plastic wrap, and rest at room temperature for 30 minutes.
To Store: Heavily dust the pasta strands with flour. Coil around your hand or arrange loosely on a tray. Cover with plastic wrap and hold at room temperature if cooking within 1-2 hours. Alternatively, store in the fridge for up to 12 hrs. checking occasionally, to make sure the strands are not sticking. Note: Pasta left in the fridge past 24 hrs might oxidize, discolor and/or stick together.
To Freeze: Allow the pasta to air-dry, uncovered, for 15-20 minutes before freezing. The helps to prevent sticking. Portion into ziptop bags, remove the air, and freeze, up to 1 month. Cook directly from frozen, no need to defrost first.
Just made this recipe. First time making fresh pasta and it worked like a dream. Thank you so much. Just wondering if it is possible to scale up the ingredients to make a bigger batch for my hungry family.
I thought the dough was a little dry but the pasta I made (ravioli with the Clever Carrot Mushroom Ravioli recipe) was really tender and delicious. I like the combo of semolina and AP flour as it takes some of the toughness out of the semolina only recipes I have tried. Thank you for sharing your recipe.
Hi there! Place well floured pasta onto a sheet pan. Air-dry for 15-20 minutes (this helps to prevent sticking). Transfer the sheet pan to the freezer. Place a clean kitchen cloth on top, and freeze until solid. Then portion the frozen pasta into zip top bags or a shallow container. Note: frozen fresh pasta can become brittle past 1 month in the freezer.
A slam dunk on the first try! I used the KitchenAid mixer method, it was SO easy and delicious. Something came up after I made the dough but before ran it through the machine, and even though the dough sat in the fridge for 2 days the fettuccine was still delicious. I feel silly for being nervous to try making pasta now. The recipe steps are clear and easy to follow, both in print and in the video. Thank you so much!
Hi :) can I make my fettuccine or spaghetti strands and then put them in the fridge until i want to cook them later on that day? And if so, do I put them straight from the fridge into the pot of boiling water? Or do I have to let them sit out for a bit first before cooking them?
Yes. I would make the dough in the morning, wrap and chill in the refrigerator until ready to roll and cut in the evening. Be sure to let the dough rest for 30 minutes at room temperature prior to rolling, otherwise it will be too stiff.
Hi. So happy to find this detailed recipe with instructions. Thank you! My question is this: I just received the pasta press attachment for my Kitchenaid stand mixer. You make the dough into walnut-sized balls to feed through the press. Would this recipe be good for that attachment also? Thank you!!
Hello, we have been gifted a pasta maker/roller and I have been searching the internet for recipes for homemade dough and your recipe and video and photos have won my attention! We plan to make pasta hopefully this week. Question for you, if we wanted to make a herb pasta, say a basil flavor, when and how would I add that to the recipe? Thank you for your expertise and I look forward to trying this recipe VERY soon!
To answer your question: tacky pasta dough is very normal (and sprinkling semolina flour on top to prevent sticking is the correct remedy). The main reason is temperature. For example, in the warmer months the pasta dough will be more doughy and tacky due to humidity. In winter, it will be more dry. Bottom line? Expect the texture to change according to season. Additional factors including flour type and/or if you weighed vs. measured your ingredients also come into play too. Make notes of any changes and adjust as you go. PS: in my video, the dough was more stiff because I was filming in winter! It was freezing.
I slightly altered by freeze drying some broccoli and then powdering it in the Vitamix. Then added 1 cup of powdered dry broccoli and compensated for the extra dry ingredient with a splash of water here and there. Came out very good but a little too soft, maybe I over boiled them (8-10 mins) or maybe just the added water, but either way excellent recipe, thanks worked great.
p.s.
Next time going to try with freeze dried powdered cauliflower.
Yesterday, when I had some uninterrupted time, I got to the task. Being unsure of this whole pasta making thing, I did not invest in a pasta machine so in rolled and cut my pasta by hand. What an experience!
With your detailed instructions and recipe, I was able to accomplish my first pasta making without difficulty. Homemade pasta is definitely FAR better than store bought. I am a convert and see myself making pasta time and time again.
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