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
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 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
Hello I wanted to know if the information you provide is valid for the kitchenaid? Thank you, Sara
Hello Sara,
There should be no problems the brand used. Technically speaking, the dough should be crumb, but 'I advise you to experiment to see how much effort the engine to avoid possible 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 purchased a printing frame to 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, such as weight, slightly less than half of the flour, a tablespoon of extra virgin olive oil, salt I used the mixer to taste. I got with the printing frame of macaroni. Once dried the appearance was normal, but during cooking several were divided in half. Where did I go wrong? The dough seemed the right consistency ..... (But must be introduced directly into contenitote the printing frame, as you say, grainy, as many small balls, about the size of a finger nail of the little finger?). If it must be my it was not. Thanks for the reply.
guido.Chiedo are sorry but comment so far of 9.4.12, 12:16 am, the quantity of medium eggs is not one, as was erroneously written, but two (always averages). The amount of water remains, however, compared to the quantity of flour used (130 gr. Wheat flour "00", 170 gr. Durum wheat semolina), slightly less than half (120/130 ml.) Thanks again.
Hello Guido, I'm afraid 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 flour use 00 the Manitoba that has greater strength and makes the best our impact.
Among other things, once done the dough, you should do it to stand for half an hour.
As a last tip, use all the ingredients cold from the fridge.
Hello I'm back guido.Ti Thank you for prompt response. To sum up, from what I could tell, the percentages of flour are 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) goes bn. But at this point, forgive me the question remains as before. (I remind you that my art printing frame is manual. 4000.) The dough should however be put into the container of the printing frame obviously in pieces, but in a compact form of "right consistency" (as I did) or, as you say you are, grainy, as many small balls? Before using it, I did the dough rest in the fridge for half an hour.