Pasta Dough Techniques

[Nicko]

Would be interested in hearing others ideas on preparing pasta dough. I enjoy making it by hand when I am at home but in the kitchen I always used a mixer. I have seen some use a robo coupe but this seems like a harsh method of preparing the dough.

I have found that using a particular brand of flour that I used in Italy yielded the best results which was called "Double 00". I was able to locate a resource for it hear in Chicago which was I was suprised about.

Would love to get some discussion going on different preparations and ideas about pasta dough.

[Pongi]

Nicko,
"Doppio 0" (Double 0) is the italian name of the most refined, totally bran-free wheat flour. Although it usually refers to soft wheat flour, also a "Double 0" durum semolina exists, which is the only one that can be used for the industrial production of dry Pasta according to the Italian law.
"Doppio 0" soft wheat flour is the flour we generally use at home for making both fresh Pasta and cake doughs, and I agree with you that it yields the best results.
Since I make pasta dough only at home and not for professional purpose, I always make it by hand. I also roll it up by hand with my grandma's old king-size rolling pin...but I must admit that this is due to the fact that I'm totally clumsy with the pasta machine and have never learnt how to use it properly

Pongi

[Jim]

I have worked with scratch pasta so much at home, that my 5 and 7-year old can mix it own their own. After mixing, my 5-year old rolls it through the Imperia and the 7-year old does the cutting. Last week they produced thier own ravioli. On Monday, for my pre-K and Kindergarten classes, we will be making tri-colored pasta cut into Fettucine.
I swear by my trusty stand mixer and agree that processing the mix sounds harsh, although I have seen it mentioned often.

[Pongi]

AAARGHHH

Are you saying that your 5 yr old can use the Imperia while I CAN'T?

What a shame

Can I take some lessons from you?

Pongi

[hathead]

i swear by my imperia to cut and roll all of my pastas and even though you thought that the robocoup seemed harsh for such a tender dough, i mix all of mine in my food processor on a pulse. as long as you're gradual in adding water, it doesn't give your dough a beating.

[Jim]

Pongi,
I'm sorry. I will check her social calendar to see if she can make a trip give lessons.
There is (was) a video put out by the folks at Atlas Pasta Makers (similair to the Imperia) on the "how-tos" of pasta making. Might check eBay.
Good luck.

[Jock]

There is a deli near my house that sells "Fancy Durum" flour that I use in equal measure with APF. This produces a very stiff dough that I am certain would burn out my KA motor in a heart beat.
Iv've never made pasta with soft wheat (cake) flour because I always thought you needed more gluten. What have I been missing all these years?
To answer the original question, By Hand. There is something theraputic about kneading dough, whether it is bread or pasta.

Jock

[Mezzaluna]

I have made pasta by hand and run it through the Atlas. I also made noodles with my grandmother many, many years ago- by hand. My mom passed down my grandmother's large wooden kneading board to me. My grandmother always called her noodle board- never her bread board. She used bread flour for noodles, I'm sure- but I recall a spoonful or two of cake flour, unless I'm remembering wrong. Come to think of it, I also have her rolling pin she used to roll dough out.

I eat pasta rarely nowadays, but when I do, I like De Cecco.

[Nicko]

Pongi,

Thanks for helping me get the term right. "Doppio 0" soft wheat flour is the what I prefer to use but sometimes it is not available at the local shop I go to here in Chicago. Is there another flour that you would recommend that is comprible to the Doppio 0?

[Anneke]

Great topic!

I recently came across a recipe that called for a small amount of vinegar to be added to the mixture. I imagine it tenderizes the product. Has anyone ever had any experience with this? Is this ever done in Italy?

[cape chef]

I'm a hand guy.

Like bread dough,I just love the feeling in my hands.

Most times at work I don't make pasta as the volume is to high to justify the time involved.Ever try to make cavitelli for 300 ?

[kokopuffs]

Anyone remember Papa? Per his recommendation I get my pasta mail order from The Flying Noodle. Tastes great!

[hathead]

Anneke,
I haven't heard of vinegar in pasta dough but the theory seems logical. I'm planning on making fettucine tonight at home and would be willing to try the idea if I had more specifics. I'm wondering about quantities and the use of salt... Let me know if you have any more thoughts.

[Anneke]

Hathead,

Here's where I read about it: http://b-simon.ifrance.com/b-simon/nouilles.htm

[chiffonade]

I find making pasta about as therapeutic as making bread...which is very. I especially like to make gnocchi.