pasta_more_egg_yolk
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pasta_more_egg_yolk [2026/03/09 22:47] jforbes |
pasta_more_egg_yolk [2026/03/09 23:04] (current) jforbes |
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| - | Egg Pasta with AP & Semolina Flour | + | ====== |
| + | |||
| + | ==== Ingredients ==== | ||
| ^ Ingredient ^ Amount ^ Unit ^ Baker % ^ Notes ^ | ^ Ingredient ^ Amount ^ Unit ^ Baker % ^ Notes ^ | ||
| Line 9: | Line 11: | ||
| | water | 0–10 | g | | Add only if dough remains sandy | | | water | 0–10 | g | | Add only if dough remains sandy | | ||
| - | **Workflow** | + | ==== Workflow |
| * Add flour, semolina, and salt to food processor. | * Add flour, semolina, and salt to food processor. | ||
| Line 48: | Line 50: | ||
| * Lift and gently shake strands apart. | * Lift and gently shake strands apart. | ||
| * Form loose nests for cooking or holding. | * Form loose nests for cooking or holding. | ||
| + | |||
| + | |||
| + | ===== Pappardelle ===== | ||
| + | |||
| + | * After lamination, roll dough through KitchenAid roller. | ||
| + | * Progress through settings until **setting 4**. | ||
| + | * Lightly dust sheet with semolina. | ||
| + | * Fold sheet loosely. | ||
| + | * Using a knife or fluted pastry wheel, cut strips **20–25 mm wide**. | ||
| + | * Lift and gently shake strands apart. | ||
| + | * Form loose nests. | ||
| + | * Rest 10–15 minutes before cooking. | ||
| + | |||
| + | Typical cook time: 2–3 minutes. | ||
| + | |||
| + | |||
| + | ===== Farfalle ===== | ||
| + | |||
| + | * After lamination, roll dough through KitchenAid roller. | ||
| + | * Progress through settings until **setting 4**. | ||
| + | * Using a fluted pastry wheel, cut sheet into rectangles **3 × 4 cm**. | ||
| + | * Lightly dust pieces with semolina. | ||
| + | * Pinch the center of each rectangle to form the bow tie shape. | ||
| + | * Place shaped pasta on a tray dusted lightly with semolina. | ||
| + | |||
| + | Typical cook time: 3–4 minutes. | ||
| + | |||
| + | ===== Maltagliati ===== | ||
| + | |||
| + | Use leftover dough scraps from cutting other pasta shapes. | ||
| + | |||
| + | * Gather sheet scraps and stack loosely. | ||
| + | * Using a knife or pastry wheel, cut into irregular diamonds or triangles (2–4 cm pieces). | ||
| + | * Lightly dust pieces with semolina. | ||
| + | * Spread on a tray in a single layer. | ||
| + | |||
| + | * **Partial drying** | ||
| + | * Let pasta air dry 45 minutes. | ||
| + | * This prevents sticking during storage. | ||
| + | |||
| + | * **Freezing** | ||
| + | * Transfer to freezer container or bag. | ||
| + | * Freeze for up to 2–3 months. | ||
| + | |||
| + | * Cook directly from frozen. | ||
| + | |||
| + | Typical cook time: 3–4 minutes. | ||
| + | |||
| + | Common uses: | ||
| + | * Bean soups | ||
| + | * Lentil soups | ||
| + | * Rustic tomato sauces | ||
| + | * Mushroom sauces | ||
| + | * Ragù | ||
pasta_more_egg_yolk.1773110876.txt.gz · Last modified: 2026/03/09 22:47 by jforbes