Your Doctor is on duty in my Kitchen.
I have been reading books of Marcella Hazan and Thomas McNaughton. My way of pasta making is inspired by them. Read them both and you get to learn interesting tips and knowledge.
1. It doesn’t matter if you use egg or water, or both. Just achieve the right moisture and you are good to go. Use what you have. That is why McNaughton entitled his book flour + water pasta, highlighting the importance of water in pasta making. The same thing in Japanese noodles, udon, soba, they do not use eggs, just water, but of different flour.
2. Egg has two purposes: (1) to color the pasta, (2) to add richness.
3. The use of salt and oil is controversial. I prefer not to use them. But feel free. I don’t find it essential. Don’t let me explain the chemistry of oil and salt on flour, because I can.
4. Thinning. In my experience, when the dough has too much moisture, it tends to stick to the roller of the machine or to the rolling pin. You will see a roller track due to the dough sticking to the machine. Remedy: dust or let it rest and dry for a bit.
5.Kneading. It is easy to under-knead pasta, but impossible to over-knead unlike the bread dough. So do not worry, just stick to the 10-minute rule.
6. Resting. Rest your dough. Very important lesson I learned from Marcella Hazan is rest your dough to reduce moisture before cutting. Rest for 10 minutes or more depending on the room environment. Flip it from time to time. This will help you in the cutting process– so as to prevent the noodles from sticking to each other.
7. The use of Semolina is good for pastas that need to hold its shape. That is because it has a lower elasticity but higher plasticity– meaning it can hold its shape. When using Semolina, no need to use egg, use water. Historically, eggs were too expensive in the Southern region of Italy, while semola flour thrive in the area. After all, semolina is yellow, so the yolk won’t be as much help.
8. The shape of pasta will require a different recipe such as the ravioli, shaped pasta, and extruded pasta.
10. I will not stop you from trying All purpose flour. I started with all purpose flour by the way.
9. I will update this from time to time as I learn in the process.
___________________________________________________________________
In the Philippines, I buy my flour online local shops ie Shopee and Lazada. I prefer Double 0 flour plus semolina or Double 0 flour by itself, depending on the pasta.
Where to buy Marcato in the Philippines? Here:
Ingredients:
180g semolina flour (1cup)
180g 00 flour (1cup)
178-180g room temp water (3/4 cup)
Note: Better to rely on the weight than cups. Every flour batch has different content, meaning molecular weight varies.
I can explain all the science and chemistry of pasta making, but give me sometime to gain confidence to speak.
Subscribe!