Questions concerning pasta dough

5077 Views 31 Replies 8 Participants Last post by kokopuffs, Oct 28, 2015

kokopuffs

Discussion Starter · Sep 22, 2015

This weekend I'll be using my Marcato Atlas pasta machine for the first time. On hand are semolina flour from Bob's Red Mill and some real Italian Caputo 00 flour. The final flour mixture will be a 50-50 blend of both flours along with some salt. For the dough I plan to use one of two recipies: Ruhlman's where the eggs are weighed and multiplied by 1.5 to give the weight of the flour; or, use one egg for every 100g of flour. Any helpful comments are welcome.

The pasta noodles will be made at my house and will then be transported to a friend's house a couple of minutes away where they'll be cooked. Again, I need some info concerning a slight delay in cooking them. Should the noodles be floured and covered with plastic wrap (also during transport) or what?

Once made, the noodles will be hung on a pasta rack but for how long before transport?????

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brianshaw

· #2 · Sep 22, 2015 (Edited)

I use the 1 egg/100g flour. It's foolproof. Never tried Ruhlman's because the other is foolproof.

Not sure about mixing low gluten Caputo with high gluten semolina, though. Typically I use AP and egg for fresh pasta, and semolina and water for extruded. If I thought Caputo would make a significant diference I'd totally sub that for the AP. I have never heard of anyone doing it the hybrid way you mention... but that may just be something I just never heard.

After rolling and cutting just be sure that the pasta is well dusted with flour so it doesn't stick together. Holding time is rather flexible. Upwards of a couple of hours is possible if well floured. I don't bother hanging in rack but loosely form into nests and hold on a sheet pan.

Don't cover with plastic wrap. They may sweat and get sticky. Cover with a clean cloth.

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brianshaw

· #13 · Sep 24, 2015

Hi Pannini. when you mention yeast, you are talking about bread rather than pasta... aren't you? I've never heard of yeast being used for pasta. Also, regarding vinegar... I always though like you do... that vinegar "loosens" the gluten. But earlier someone said it tightens the gluten (and I looked on the internet and even saw a site that said similar). What's up with that... any clues????

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