Posted by: Jonjon | January 26, 2009

Dough – Pasta – Semolina 8/10 & Dough – Pasta – Wholewheat Pasta 7/10




Dough – Pasta – Semolina 8/10
January 26 2009

http://allrecipes.com/Recipe/Plain-Pasta/Detail.aspx

INGREDIENTS (Nutrition)
• 1/2 cup semolina flour 85g 71%
• 1/8 teaspoon salt 0.8g
• 1/8 teaspoon baking powder 0.2g
• 2 tablespoons warm water 30ml 29% this should be increased 3x
• 3/4 teaspoon butter 4g
120g

DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.
1. Mix together flour, salt baking powder. Add warm water and butter; knead dough until stiff. Let rest a few minutes. Roll into a ball and quarter. Using 1/4 of the ball at a time roll out to 1/8 or 1/16 inch thick. Cut into desired shapes. Let dry for 1 to 3 hours on flat surface. Cook as you would pasta

Conclusion
Hmmm the semolina pasta had less of a floury taste. Although I kneaded for about 10 minutes, I couldn’t get the noodles quite as chewy as the one with the all purpose flour. The semolina pasta had more of a texture, but taste wise, I preferred the all purpose flour because of it’s chewiness. The semolina felt harder to digest. By the way, I did not use butter or baking powder.

Dough – Pasta – Wholewheat Pasta 7/10

January 26 2009

http://allrecipes.com/Recipe/Whole-Wheat-Pasta/Detail.aspx

INGREDIENTS (Nutrition)
• 1/4 cup and 2 tablespoons all-purpose flour 45g
• 1/4 cup and 2 tablespoons whole wheat flour 45g
• 1/8 teaspoon sea salt 0.7g
• 1 eggs 50g
• 1/2 teaspoon olive oil 3ml 140g
DIRECTIONS
This recipe’s Ingredients were scaled to yield a new amount. The directions below still refer to the original recipe yield of 4 servings.
1. Stir together the all-purpose flour, whole wheat flour and salt in a medium bowl, or on a clean board. Make a hollow in the center, and pour in the olive oil. Break eggs into it one at a time, while mixing quickly with a fork until the dough is wet enough to come together. Knead on a lightly floured surface until the dough is stiff and elastic. Cover, and let stand for 30 minutes to relax.
2. Roll out dough by hand with a rolling pin, or use a pasta machine to achieve the desired thickness of noodles. Cut into desired width and shapes. Allow the pasta to air dry for at least 15 minutes to avoid having it clump together.

Conclusion
Yeah…..I used wholemeal flour instead of whole wheat flour. The texture was about the same as the pasta made from all semolina flour. I kneaded for quite a while, but could not get the pasta to become as chewy as the whole purpose flour. Umm I didn’t like the egg texture. It made the pasta kinda slippery in a way..and chewy in a way I didn’t like it.

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