PASTA DOUGH
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Ratio Formula
3 Parts Flour : 2 Parts Egg
3 Parts Flour : 2 Parts Egg
tECHNIQUE
Comments
- Mixing Method: Unique technique applied here; add wet ingredients to centre of dry ingredients.
- Kneading is the key part of technique in establishing proper gluten network. Kneading by hand is ideal.
- Form a mound of flour on a cutting board or dry surface area. (If making a large batch, initial mixing in a large bowl can be done until mixture is a soluble mass ready for kneading.)
- Make a cup in the centre of the flour.
- Crack the eggs into the cup. Do not whisk eggs beforehand.
- Swirl the eggs so that the flour combines gradually and evenly. [Alternatively: in making a large batch requiring a (mixing) bowl, combine the flour and eggs and pulse / paddle mix until mass comes together. Then proceed with next step.]
- At this point, mass is ready for kneading using a fold-over & palm-push method.
- Knead dough long enough for window pane test characteristics.
- Once ready to rest, roll into uniform boule and let rest for several minutes before portioning. Keep covered to prevent skin from forming.
- Measure out required portion sizes, and store for future use, wrapping each portion in plastic wrap.
Comments
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Storage
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Notes
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