We carry a little 'guidance on how to prepare the dough for drawing the pasta with the press, so as to avoid having problems or concerns. There are two ways to prepare the dough: by hand as they did once or with a mixer.
To prevent the pasta from sticking trafilando throughout the dough should have the most 'dry as possible, the maximum is that obtainable with a kneader because it allows to have a consistency "sbriciolosa", in practice it is not even a dough!
For a dough by hand using the following ratio:
100g of flour
50g of water or an egg
Dough by hand until a ball of dough very smooth and even that does not stick anymore.
If needed add a little 'flour or water to get the consistency right.
Suddivido the dough into small pieces to be introduced into the press.
To use a dough by mixing the following report:
100g of flour
40g of water
If I have to use eggs and I'm not going to divide them:
250g of flour
I work the machine for 5/10 minutes until I do not have many small balls of dough, very sciutta, the size of a finger nail of the little finger.
The important thing is that the dough does not compact in a single ball.
By drawing out the dough by hand is easier because you have to do a lot less force on the crank stere but you have to be careful that the dough does not stick around, to do this I prepare a "bed" where adage flour pasta and I'll blow a little 'with your hands to make sure that does not allow the flour to make the dough stick.
With the dough kneading machine, you have to do a lot more effort to turn the handle, but the pasta that comes out of the die is much more 'dry and there is no' danger of sticking all together.
These tips are good for hand-presses, where there is no danger that might break some gear, but if you have a machine to make the dough type Pastamatic or press kenwood, you must carefully follow the recipes in the manual or you could break 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