We carry a bit 'of information on how to prepare the dough for drawing the dough with the press, so as to avoid having problems or concerns. There are two ways to prepare the dough: how it was done by hand once or with a mixer.
To prevent the dough from sticking leaking all over the dough should have the most 'dry as possible, the maximum is achieved with a mixer because it allows for consistency "sbriciolosa", in practice it's not a mix!
To a slurry by hand using the following ratio:
100gr of flour
50g of water or an egg
Dough by hand until a ball of dough very uniform and smooth and not sticky anymore.
If needed add a little 'flour or water to get the right consistency.
Break it down the dough into small pieces to be introduced in the press.
For a dough mixer by using the following relationship:
100gr of flour
40g of water
If I use the eggs and I hate to split them:
250gr of flour
2 eggs
I work the machine for 5/10 minutes until I do not have many small balls of dough, very sciutta, the size of a fingernail of the little finger.
The important thing is that the dough is not compact in a single ball.
With the dough by hand drawing is easier because you have to do much less force on the crank but you stere careful that the dough does not stick around to do that I prepare a "bed" of flour where I lay my dough and I'll blow some 'hands to make sure that does not allow the flour to the dough sticking.
With the dough mixer, must be much more difficult to turn the crank, but the dough that leaves the die is much more 'dry and there is' no danger of it all stick together.
These tips are good for manual presses, where there is no danger that it might break some gear, but if you have a machine for making pasta or the press of the type Pastamatic kenwood, you must carefully follow the recipes in the manual or you risk breaking some gear or melt the engine.
When in doubt, keep the dough a little 'softer, and then dusted with flour.
Posted under Pasta Makers
This post was written by admin on April 26, 2011
Hello I wanted to know if the information you provide is valid also for kitchenaid? Thanks, Sara
Hello Sara,
There should be no problems on the brand used. Technically speaking, the mix must be bricioloso, but 'I suggest you experiment to see how the engine tries to avoid potential problems.
My Pastamatic has no problems
The hand press, of course, does not count, at most you sweat more! '
Let me know!
Hello, I just bought a torch for pasta art. 4000. I made the dough with wheat flour "00", durum wheat semolina in equal quantities, a medium egg and water such as to be both, like weight, just under half of flour, a tablespoon of extra virgin olive oil, salt I used the mixer to taste. I got the macaroni with the torch. Once dried the appearance was normal, but when cooking several split in half. Where did I go wrong? The dough seemed like the right consistency ..... (But must be introduced directly into contenitote the torch, as you say, grainy, as many small balls about the size of the pinky fingernail?). If it must be my it was not. Thanks for the reply.
guido.Chiedo are sorry but the comment I can make of 9.4.12, 12:16 am, the quantity of eggs is not a medium, as has been erroneously written, but two (again average). The amount of water remains, however, than the quantity of flour used (130 gr. Wheat flour "00", 170 gr. Durum wheat semolina) just under half (120/130 ml.) Thanks again.
Hello Guido, I fear the problem is the flour ... for a good pasta meal serves a "strong", which is never mentioned in the flour sold in supermarkets.
I make no mistake instead of 00 using the Manitoba flour that has a strength greater our impact and makes the best.
Among other things, once you have the dough, you should do it to stand for half an hour.
As a last suggestion, use all the ingredients from the fridge cold.
Hello, I am once again thank you for your prompt response guido.Ti. To sum up, from what I understand, the percentages of flour is correct, except that instead of "00" I'll have to use the Manitoba (the same percentage of 00). The rest of the ingredients (including percentages) is bn. But at this point, forgive me, I doubt remains as before. (You remember that my art is hand torch. 4000). The dough should still put in the container of course, torch in pieces, but in a compact form of "right consistency" (as I did), or, as you sustain, grainy, as many small balls? Before using it, I did the dough rest in refrigerator for half an hour.