If I make pasta using normal flour ,as (we have loads to use up) is it possible ,will it be a disaster if I d?!
Making Fresh Pasta
Basic Ingredients
2 cups all-purpose flour
3 eggs
By Hand:
Sift the flour into a bowl or onto a clean work surface. Make a well in the center and put the eggs into the well. With your fingers, gradually mix the flour into the eggs until incorporated. Form the mixture into a ball. Knead for about 10 minutes until the dough is smooth and elastic. Cover and let rest for 20 minutes.
Place the dough on a lightly floured surface and roll to the desired thickness with a rolling pin.
To make fettuccini or tagliatelle, roll up sheets of dough quite tightly and firmly then but the roll into slices of the desired width. Unroll the slices into strips.
By Machine:
Combine the ingredients in a food process and process until a ball is formed. Transfer the dough to a lightly floured surface and knead until smooth. Cut in half and run each half through the pasta machine on the thickest setting. Fold in half and pass through the machine again. Repeat this folding and rolling process several times until the dough is very smooth and elastic. Dust the dough with a little flour when necessary. Keep passing the dough through the machine, adjusting the thickness each time until the desired thickness is reached.
For fettuccini, pass the dough through the machine with the fettuccini attachment in place.
Answers: here is a recipe with all purpose flour so it can be done!
Making Fresh Pasta
Basic Ingredients
2 cups all-purpose flour
3 eggs
By Hand:
Sift the flour into a bowl or onto a clean work surface. Make a well in the center and put the eggs into the well. With your fingers, gradually mix the flour into the eggs until incorporated. Form the mixture into a ball. Knead for about 10 minutes until the dough is smooth and elastic. Cover and let rest for 20 minutes.
Place the dough on a lightly floured surface and roll to the desired thickness with a rolling pin.
To make fettuccini or tagliatelle, roll up sheets of dough quite tightly and firmly then but the roll into slices of the desired width. Unroll the slices into strips.
By Machine:
Combine the ingredients in a food process and process until a ball is formed. Transfer the dough to a lightly floured surface and knead until smooth. Cut in half and run each half through the pasta machine on the thickest setting. Fold in half and pass through the machine again. Repeat this folding and rolling process several times until the dough is very smooth and elastic. Dust the dough with a little flour when necessary. Keep passing the dough through the machine, adjusting the thickness each time until the desired thickness is reached.
For fettuccini, pass the dough through the machine with the fettuccini attachment in place.
Absolutely not I use normal flour all the time. Try a small batch and see for you self . You know you can wrap in plastic wrap and then a plastic bag you can freeze dough until needed.
cannot understand ur question.
plain flour is fine, you will get a good result. if you want a great result, use 00 flour.
That was 5 wasted
Did you give any thought to ;... ; just what did they have available in 1200 AD????
I think they were lucky to get the wheat ground...
yes today you can get the finest extra fine salmonella flour for your homemade pastas + the extra $$$