So @Chefross when mixing flours which one do you use when adding the extra during the kneading and rolling?
A mix?
It doesn't matter?
mimi
A mix?
It doesn't matter?
mimi
Questions concerning pasta dough
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?????
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?????
1 - 4 of 32 Posts
The noodles are described as difficult to separate which would be a lack of moisture problem.Could it be that his sheet of pasted needed another pass thru the flat rollers which maybe should be adjusted closer together to achieve a thinner sheet of pasta??????More flour. Flour is your friend. After rolling the pasta, lay it out on the counter with ample flour on both sides. Let the dough rest and dry some before passing it through the linguine die.
If the dough was any thinner it would most likely stick to the roller.
More flour is the usual tweak for this problem.
Flour is picky to work with when the ambient humidity is higher than usual and is most likely the reason that @matrixx is having problems with the "usual" recipe.
mimi
# see correction below....... sorry folks.
m.
OOPS!
I meant to say an overage of moisture problem....
My bad.
mimi
I meant to say an overage of moisture problem....
My bad.
mimi
I would but have recently been bumfuzzled by threads with edits (mostly the ones with entire sentences deleted or changed but even one word can make a big difference if someone has already read the post with inaccurate advice) and am trying to get in the habit of proofreading twice before hitting send.8)OOPS!
I meant to say an overage of moisture problem....
My bad.
mimi
Please re-edit your original post to read:
The noodles are described as difficult to separate which would be (EDIT) an overage of moisture problem......
8)
Thanks for the suggestion tho.
mimi
1 - 4 of 32 Posts
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