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Old 04-14-2012, 08:30 PM   #1
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Pasta Texture Issue

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I followed a basic recipe of
Flour {regular unbleached}
Egg
Oil
Salt

The pasta was edible ..... but the texture was unappetizing {rubbery and odd}, should I omit the salt?

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Old 04-14-2012, 08:58 PM   #2
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Please list the quantities of each ingredient. How long did you knead the dough?
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Old 04-14-2012, 09:35 PM   #3
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2 c. flour
2 eggs
1/4 tsp salt
1 tbsp oil

I didn't knead it for very long, maybe a minute or so. I found the dough very very soft and not looking like what I have seen on cooking shows, additionally it wasn't sheeting as I had seen it either. It got thin but didn't spread to fit the opening in the machine.
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Old 04-14-2012, 09:42 PM   #4
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I'm thinking it would be the oil...
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Old 04-14-2012, 11:14 PM   #5
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Just flour and eggs is all you need. Then you need to knead and 7-10 minutes of kneading is needed.
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Old 04-15-2012, 03:05 AM   #6
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I use a flour with over 13% protien and I also wonder if you are cooking the pasta to long or you did not roll it thinly enough.
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Old 04-15-2012, 05:30 AM   #7
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According to the Italian Bibles: No Oil

@ Polished Topaz,

After the Vet and I had returned from the phenomenal Leonardo Da Vinci Exhibition and dinner out last night, I had seen your post when we arrived home ...

We had gone through my Italian Bibles in Italian; and the mistake is putting oil. It is not employed in making pasta dough.

Easy to remedy.

Have a lovely Wkend.
Margi Cintrano
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Old 04-15-2012, 08:40 AM   #8
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How long did you let the dough rest? BTW, I find that fresh pasta has a softer texture than dry pasta when cooked.

Here is the basic recipe we use from Bibba Caggiano:

2 cups unbleached all purpose flour (we us KA)
3 Extra-large eggs (we use large eggs and about 2 Tbsp of water)

Put flour in the food processor. Break eggs into bowl then add to food processor. Add the water and pulse until crumbly looking but holds together when squeezed, adding more water as needed, being careful to not add too much. Dump onto a lightly floured board and knead til it comes together in a smooth ball (should not take much kneading). Flatten into a disc, wrap in plastic wrap and let rest in fridge for at least an hour.

When you're ready to roll, take the dough out of the fridge and divide it into workable size pieces for your pasta machine (we quarter it). Cover with the plastic to prevent drying while warming for a few minutes.

In one of her shows, we watched her technique for running the dough through the machine. She would have the machine on the widest setting. On a floured board, flatten a piece of the divided dough, pressing with your fingers until a rough rectangle is formed. Fold the dough in even thirds back onto itself to square up the edges of the rectangle. Flatten with your fingers. Run it through the machine starting with an end where you see the folds. Repeat this process at least once, using as little flour as possible, until you have a fairly even rectangle. Start running the dough through the smaller settings, flouring as needed, until you reach the desired thickness.
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Old 04-15-2012, 08:41 AM   #9
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Quote:
Originally Posted by PolishedTopaz View Post
Attachment 13499

Attachment 13500

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Attachment 13502

Attachment 13503

I followed a basic recipe of
Flour {regular unbleached}
Egg
Oil
Salt

The pasta was edible ..... but the texture was unappetizing {rubbery and odd}, should I omit the salt?
Looks like your dough might make nice wonton wrappers.
I like to use freshly made pasta for baked dishes- mostly lasagna.
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Old 04-15-2012, 10:05 AM   #10
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Quote:
Originally Posted by justplainbill View Post
Looks like your dough might make nice wonton wrappers.
I like to use freshly made pasta for baked dishes- mostly lasagna.
Bill, do you boil the fresh lasagna noodles/sheets before you put them in the lasagna?
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