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Cryovac Pasta

Lou_34544

Hey all,

I was speaking with a chef who mentioned to me that, after kneading pasta dough, he cryovaced it at 0% atmosphere for instantaneous hydration, eliminating the need to rest the dough.

Does this really eliminate the need for resting? Any thoughts or comments?

I'm interested to hear what the community thinks because I've never heard of this method.

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Comments

FrankM_3301

You could tweet Alex and Aki at @ideasinfood. I believe they have used this technique, certainly with bread doughs...I think pasta as well.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Never thought about it but it sounds plausible, you can pickle things instantly so it makes sense

tshewman

I have tried this and I can't say it worked any better than wrapping it well in plastic and waiting 30-60 minutes. The tests weren't rigorous and outcomes subjective, but I have always found (with or without cryovac) waiting the 30-60min helps. I commonly do cryovac it, but more out of convenience (and I'm lazy) but now still wait 30-60 minutes.

ejf12009

I do this when I make pasta. Going into the bag the dough is a shaggy mess, after a full vacuum cycle it's stiff but smooth and hydrated.

That said, I haven't compared all 4 permutations of rest/no rest and vacuum/no vacuum side by side, so maybe the 30 min rest is better.

julian.lo

I'm pretty sure that they did this with cookie dough too. I usually cryovac my pasta dough and then use it immediately and its worked out well for me. I haven't done a side by side though so I can't tell you how it compares to resting the dough traditionally. As a plus, cryovacing your dough prevents it from turning that unappetizing green hue over time.

tshewman

what are you doing to have a shaggy mess? Normally minimal kneading is required after initial egg yolks are combined.....??

fisher23

It sounds reasonable, I do this with cookie dough and get the same results as an overnight rest prior to baking.

ejf12009

I've often read that pasta dough should be quite dry, so per egg I do 30g semolina and 75g AP flour. Maybe 1g salt as well. Knead it up in the stand mixer and it's dry going on crumbly but comes out of the vacuum bag quite workable.

Too dry?

ejf12009

After seeing this on Ideas in Food I tried with my cookie dough a few times, but it seemed like it always broke the emulsion. The color did change like after an overnight rest, but when the cookies baked lots of butter leaked out and the sheets were really greasy after. Doesn't happen to you?

fisher23

I have not had that problem, but then I always add a little but of liquid soy lecithin to my cookie dough. That is most probably helping to keep the dough emulsified.

tshewman

Eggs? If so, how much?