Making fresh Pasta?!
I am trying to make a fresh pasta dough and the recipe calls for durum semolina flour!. I plan on making the pasta tonight and don't have time to go out looking for semolina flour, so will the dough still work if i just use normal flour!?Www@FoodAQ@Com
Answers:
If you've never made fresh pasta before it is better to start with regular flour anyway rather than semolina!. Semolina is a tougher grain and produces a somewhat denser pasta!.
Flour will yield a softer result and is more forgiving!. Different factors such as humidity, egg size (if you're using eggs verses water) may make it necessary to add more flour as you go along!. This is easier to do when you're not using Semolina!.
**Tip: If you make more than you're going to eat (can't imagine how that could be possible, but!.!.!.) you can freeze it, provided that you curl the strands into small, individual servings and then keeping them separate so they don't stick together, lay them on a cookie sheet and freeze them!. When frozen remove from cookie sheet and place in freezer bag or plastic container and then back in the freezer!. Will stay fresh in freezer for about 3 months!.Www@FoodAQ@Com
Flour will yield a softer result and is more forgiving!. Different factors such as humidity, egg size (if you're using eggs verses water) may make it necessary to add more flour as you go along!. This is easier to do when you're not using Semolina!.
**Tip: If you make more than you're going to eat (can't imagine how that could be possible, but!.!.!.) you can freeze it, provided that you curl the strands into small, individual servings and then keeping them separate so they don't stick together, lay them on a cookie sheet and freeze them!. When frozen remove from cookie sheet and place in freezer bag or plastic container and then back in the freezer!. Will stay fresh in freezer for about 3 months!.Www@FoodAQ@Com
use regular flour, but you have to work it a bit more!. When you fold it a pass it thru the pasta machine, do this many times, until the pasta is smooth, almost a leathery texture!. This will give you a more "al dente" texture to your pasta, it doesn't absorb as much water when cooked and does not remain soggy!. The opposite goes for making a filled pasta such as ravioli, where you want a soft pasta because it is two layers!.Www@FoodAQ@Com
You can use regular flour!. It may be a slightly softer finished pasta, but it works fine!.Www@FoodAQ@Com
i think you need to use a strong flour so if you have bread flour it should be ok but it is better with durum semolina flourWww@FoodAQ@Com