9
   

Newbie pasta making questions

 
 
Dave T
 
  1  
Sat 12 Nov, 2011 04:45 pm
One more thing - regarding dough recipes - has anyone experimented with mixing semolina flour with AP flour? I think the semolina is supposed to help make the dough stiffer (higher gluten content), and thus would be helpful to prevent sticking. My recipe is half semolina, though - and I still have sticking.
izzythepush
 
  1  
Sun 13 Nov, 2011 03:49 am
@Ragman,
Ragman wrote:

Rice noodles . ptui...(sorry editorial comment). Soba is not Greek.


No, Zorba's the Greek.
Ragman
 
  1  
Sun 13 Nov, 2011 06:48 am
@izzythepush,
Never On Sunday (singing)
izzythepush
 
  1  
Sun 13 Nov, 2011 06:57 am
@Ragman,
I did visit the museum dedicated to Nikos Kazantzakis when I was on holiday in Crete, and a jolly good time was had by one and all.
0 Replies
 
ossobuco
 
  1  
Sun 13 Nov, 2011 07:33 am
@Dave T,
The fellow in the video Mame gave the link for in the last page uses half semolina.

I've not tried it since I use the semolina I have for bread (it's pricey at my closest grocery stores), and since I'm happy enough with my fettucine with regular unbleached flour.
0 Replies
 
Mame
 
  1  
Sun 13 Nov, 2011 07:39 am
Anyway, Dave, I think we've exhausted our advice so you should watch some youtube videos or google the question.

Edit: For example:

http://www.cheftalk.com/t/37768/how-do-you-keep-fresh-pasta-from-sticking-together

Easy. You can do it, I know you can. (google, I mean)
0 Replies
 
Dave T
 
  1  
Sun 20 Nov, 2011 03:58 pm
Just tried it again, making spaghetti with my Marcado pasta maker. I used one of ossobuco's recipes - just AP flour (no semolina), and a lot more eggs than I have used before. The dough came out great (thanks!), but I still have problems with sticking. I tried drying the sheets for varying amounts of time before putting through the pasta rollers (that sounded promising), but no matter what I do - every other strand of spaghetti is stuck together. I think I've invented a new type of pasta - duo-getti! I'm starting to think that there's something wrong with my spaghetti rollers. Every "pair" of strands is perfectly seperate - so that would indicate that there isn't really a sticking problem with the dough itself. It's just that the rollers only cut every other strand.

Does this sound feasible? Anyone know of how I can contact Marcado for advice on this? I can't find any way to reach them...

- Dave
ossobuco
 
  1  
Tue 10 Jan, 2012 01:43 pm
@Dave T,
Sorry, I missed this reply, Dave. I'll nose around the web or the Marcato box I still have and see if I find how to do that.

Adds, I've just reread the thread quickly - a bunch of folks use some olive oil in the dough, which I've never tried. The one who uses most, by far, is Lydia Bastianich (or is it Lidia?)
ossobuco
 
  1  
Tue 10 Jan, 2012 01:58 pm
@ossobuco,
Ok, the email is [email protected]

Their website is http://www.marcato.net/
It's in italian, but just click on translate, italian to english.
0 Replies
 
ossobuco
 
  1  
Thu 22 Jan, 2015 06:52 pm
Listening..
0 Replies
 
 

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