Pasta Dough Techniques

[Isa]

Just a few weeks ago I found Doppio 0 flour. Now I'll have no excuse not to make pasta. Ok so I cheat a little and use the KitchenAid.

Pongi is there any word of advice you could share? It's been over a year since I've made fresh pasta...

[Peachcreek]

Anneke-
I have never put vinegar in my pasta dough, but I have put lemon juice in my streudel dough. The acidity is supposed to help the gluten develop a little more.

[dickie]

I generally mix the pasta dough by hand for home use. I am another vote for the therapeutic value. However, for hands on classes I use the processor regularly. Most home cooks don't want to spend the time. We have both hand rollers and kitchen aid attachments. I think they work equally well. We generally roll it out and make raviolis or something similar. I think it turns out very tender. I have never used vinegar, but have added acidic things to color the pasta like tomato paste.

I do have a question. Has anyone been able to make a red pasta dough that does not turn orange when cooked? Every combination I have come up with looks red when raw, but cooks to an orange color.

Thanks! Dickie

[Jock]

Peachcreek, I would have thought the acid would tenderize the dough by inhibiting gluten development much like adding vinegar or lemon juice to a pie crust dough. I have never done it but then this thread is full of surprises for me, contradicting all my notions of pasta making.

Jock

[Pongi]

I don't think that a high gluten content is necessary to get a good pasta dough..."Doppio O" is the flour with the lowest gluten content, and it's considered the best for making pasta in Italy.
As for vinegar, I've never heard about it as Italian homecooks don't use it, so can't say if it makes sense or not.

Pongi

[Nicko]

I have never heard of putting acid in pasta either unless it is a flavored sort in which case the acid product is often cooked. Does anyone know if King Arthur Flours makes a product comprable to Doppio 0?