Go to the Recipe: Fresh Sheet Pasta
Guys, is there a possibility of overkneeding? If yes how can i knw it's perfectly smooth?
The more Amazon links the better - can you post one for the flour you recommend. Search on Amazon and found a ton of 00 pizza flour. Is that what we're looking for? I have been making pasta with a mix of all-purpose and Bob's semolina for a few months now and want to go from good to great.
Where do you recommend we purchase said gluten
I've seen packages at grocery stores.http://www.amazon.com/Bobs-Red...
You're not going to be able to overwork a pasta dough in terms of gluten development.
I find my homemade pasta to be great when used within an hour or so, and I know I can store it for a while in the fridge (or freezer?). But the most obvious storing method would be to let it dry, since dried pasta is so familiar. If I let mine dry though, it turns really brittle and is hard to use. What could be done to prevent it turning brittle? Does the added gluten help?
Michael, I was unable to find an amazon prime link unfortunately. However here is a link to an alternate website where you can purchase it. Good luck!
Looking forward to trying this; does the added gluten make it easier to retain the 'tooth' in fresh pasta?
Easier, yes, but the toothsomeness largely comes from the contrast in textures between a fully rehydrated surface and a still partly dehydrate core of the noodle. So gluten can give the noodle "snap" but al dente really comes from cooking pasta that has been dried.
Agree with Chris. In an industrial machine even, its more likely the pasta over heats and dries out before it could ever be over kneaded.
- originally posted by Grant Lee Crilly
would this recipe work with an extruder style machine?
Hi guys, I normally use an egg ratio of 2/3 yolks and 1/3 as whole egg. In my hands the texture of the pasta improves quit a bit (although this is probably very personal). It gives a more creamy mouth feel without losing its bite.
Dear Ben, sorry, I couldn't see/find a link in your response. I have the same sourcing questions "which caputo 00".
Made this yesterday and was really pleased with how it turned out. One quick question-could the flour used be varied? I'm thinking of doing a semolina version, which apparently has more gluten but is courser. Would that affect the amount of gluten I had or any other variables?
Most likely no, extruded doughs typically have no egg and very low moisture content. Worth looking into though.
- originally posted by Nicholasgav
In some cases yes, the flour could be varied. You should have no problem subbing Semolina for pasta flour. They both have a protein level around 12.5%. Semolina has about double the % of lipids compared to pasta flour. This shouldn't affect you though. Seeing as though you posted this 5 days ago, have you tried it?
ive got a really strong pasta flour we use in the kitchen here, 13%. Can that be used without the addition of the added 15g of gluten?
Sure, it will just be slightly different.
I use a 00 flour from Anson Mills. Works very well. I also us 3 egg yolks to one egg.
- originally posted by Jim
Hi there, I just tried making this pasta recipe, ran into a small problem, the dough was very much on the dry side of things. It didn't really come together when kneading either. Any thoughts?
You might be using a different flour. Just make a new batch and add 10% more water.
Hi Andrew,I keep an eye on it when I make it (I use my kitchenaid and dough hook) and I add a tablespoon of water to it at the time. Doesnt take much liquid to sort it out. I ve also found that using bread machine on dough program works a treat. Maybe even better than the dough hook approach.Eric
- originally posted by eric
Excuse the question if it has been answered elsewhere - it relates to how much salt in pasta water. Anecdotally, Roman pasta water has the salinity of sea water. The Med is about 3.5%, do you agree with this amount of salt, i.e. 35g /liter of water?
What happens if you keep on increasing the gluten? Would that be another way to achieve the 'al dente' texture? Also, wouldn't the egg get in the way of gluten development?
- originally posted by Mark
Hi everybody, here in Italy, we usually keep the pasta a bit dryer from the beginning (we use 1 medium sized egg each 100grams of flour typically), and if it crumble a bit it all comes together when passing it thru the roller. Also, pasta with this amount of gluten is not suitable for ravioli or other kinds of filled pasta, as it will change shape too much while cooking. It is also important to turn the pasta around 90° between one trip in the roller and the next, to make it keep the shape while cooking (if you work it in one direction only, it will get longer and less wide while cooking)Anyway pasta has been made for centuries without knowing anything about gluten percentages of the flour, just putting the hands in it and feeling it, it is really interesting how the same thing can be seen in such different ways only for cultural reasons!
Many typical kind of pasta are traditionally made only with semolina and water, such as "orecchiette" pasta i.e. Pasta made with semolina has a rougher texture and carries much more sauce!
hmmmmmm, gotta try that.
now I just need a good gluten free recipe for my mother (actually celiac)
amazing recipe: thank you! Can you guys please give a tip on how to make the perfect ravioli ???? Where the filing remains hot And soft upon serving. Not like some apr of hard paste!!!!! please recipe soon
When scaling for a 1/2 recipe, do you still quarter the dough in Step 6? If a true scale, wouldn't it just be divide the dough in half in Step 6?
Now completed: I can confirm that, yes, the dough is halved (instead of quartered) if scaling for a 1/2 recipe. Worked perfectly!
And really delicious... Thanks ChefSteps. Great stuff.
thanks, Gary—Glad you figured it out! We want to be able to propagate the scaling throughout everything and hope to do so someday.
Almost every grocery store that has a bulk bin area will carry "vital wheat gluten". Which is the same thing. I have seen it at Fry's, Safeway, Whole Foods, Sprouts, etc
Do you have any suggestions for making an eggless pasta that will have a similar feel as an egg pasta? I have tried using liquid fats like olive oil and lecithin in the past. I know the folks at Hampton Creek in SFO are working on something, just thought you all might have some insight.
I would like to make a flavored pasta. Specifically sundried tomato and/or pesto. How would I do this? Thanks in advance for the help.
Como faço massa sem glúten???
Luívini, sem glúten é mais complicado trabalhar a massa, mas é possível não adicionar o glúten, mas ainda terá o glúten da farinha.
Se quiser fazer total sem glúten, vai ter que usar alguma goma... mas aí já não posso ajudar agora! ;-)
You can make without the added gluten, but the recipe still have flour gluten. Completely without would be a totally different recipe, can't help!
I thought the pasta tasted a little too "eggy." If I reduce the egg should I add something to replace the fat or moisture?
I have tried to vacuum-seal the pasta in a chamber vacuum instead of letting it rest to hydrate. It works like a charm and is ready to use instantly..
Good recipe but I think it misses two important topics - flour differences and the content of the "water" part. Pasta can be produced from either a soft 00 flour, or semolina flour or a combination of both which gives a different texture. Water itself can be either pure water or eggs with more yolks than usual. I would say that this recipe gives very thin and plain pasta. I would add a pinch of salt, a bit more eggs and semolina to make it more flavourful.
MC suggests using Xanthan gum in one of their fresh pasta recipes. Any thoughts on that? Would that help substituting the extra added gluten?
How do I produce gluten?
Vital Gluten Flour.
http://www.amazon.com/Vital-Gluten-Flour-1-lb/dp/B00018CWLG
So, late! So sorry, dont add xanthan, doesn't do anything.
I used the recipe to pass it through the extruder machine doing linguini. With the basic recipe it was too wet and was gluing the linguini at it was coming out of the machine. I added 40 additional grams of flour to try to fix this.
The texture was a bit weird (like a bit broken on all the extension) but it was not gluing on each other.
After I cook it it was perfectly al dente. I just wonder I would have being better to also increase the amount of gluten on the same proportion as flour.
What do you think? I''do an other batch to check.
If I want to make any flavored pasta, do I have to cut anythings from the recipe. Thanks
may i ask you why you use so much egg yolk ?
the Italian traditional recipe says to use one egg each 100g of flour and after that every family has its own recipe! to make a greater tasteful pasta we use 1 kg flour, 10 egg yolks and three to four whole eggs, depending on the flour capacity to absorbe liquids: this gives a sunny, yellow pasta with which prepare tagliatelle, fettuccine, tagliolini etc! with particular sauces I use to add cinnamon or vanilla, or ground lemon/orange peel and other!
Substitute eggs and water by a good red wine. very nice with venison stew...
Let me know If you enjoyed.
I use Granno Duro.
EVOO or water can replace /some/ of the eggs, but not much. Not sure how far you can take that.
Why added gluten ? I use one part normal flour, one part durum, it works out fine.
I guess it just makes the entire thing more chewy and helps you get it through the roller more easily.
Same here on the water. Doesn't take much.
