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Conference turris::cooks

Title:	How to Make them Goodies
Notice:	Please Don't Start New Notes for Old Topics! Check 5.*
Moderator:	FUTURE::DDESMAISONSec.com::winalski

Created:	Tue Feb 18 1986
Last Modified:	Thu Jun 05 1997
Last Successful Update:	Fri Jun 06 1997
Number of topics:	4127
Total number of notes:	31160

1193.0. "PASTA: Springy Pasta Dough Difficult to Manage" by FDCV32::JANOWSKI () Wed Jun 08 1988 09:11

    I'm looking for the correct way to make pasta. I know it's easy
    but everytime I hand roll it it gets springy and is very difficult
    to roll. What am I doing wrong or is this the reason they invented
    pasta machines?

T.R	Title	User	Personal Name	Date	Lines
1193.1	you guessed it	PSTJTT::TABER	Touch-sensitive software engineering	`Wed Jun 08 1988 10:23`	6
	It's the reason they make pasta machines. You really need to bear down on the rolling pin and work hard. Even then, you'll end up with a softer version than you could make with a machine, but it has its good points, and is worth keeping in the cook's arsenal. >>>==>PStJTT
1193.2	rest the dough and then roll it out	SKITZD::WILDE	Grand Poobah's first assistant and Jr. Wizard	`Wed Jun 08 1988 13:53`	12
	Once you have kneaded the dough to proper consistency, wrap in saran wrap or cover with a bowl and let is rest for at LEAST 30 minutes - maybe as long as 45 minutes. AFTER it has rested, uncover and start rolling.... AVOID the temptation to knead it again or you will indeed get that nice springy ball of dough that REFUSES to flatten out no matter what you do. My german grandmother taught me this when I learned to make noodles. You have to let it rest and then just roll it (use a little flour or corn starch if it is sticky)...don't knead it again before trying to roll it. If you are a bread baker like me, this is the HARDEST thing in the world to remember!
1193.3	Semolina and Vegetable Tricks	BASVAX::HAIGHT		`Wed Jun 08 1988 17:42`	7
	Try using 1/2 semolina and 1/2 bleached flour (or whatever flour you prefer). The texture of the semolina (very yellow, dry, and more crumb-like than powdery white flour) helps contain the stretching. Also, if you like flavored/colored (it's more color than flavor, usually) noodles, adding dried tomatoes or spinach also add that little bit of coarseness to the dough and make it less resiliant.