Making Fresh Pasta
July 30, 2010
There are several factors to look at when assembling pasta dough. The dough I mostly use is made of three components; flour, eggs and salt.
When making pasta, there are several different ways to go with the flour. My nana uses All Purpose (AP) Flour, where as I prefer “00” Flour. You are probably asking yourself what the difference is… It’s simple.
All Purpose Flour:
All purpose flour is made from a mixture of hard and soft wheat. It is the most commonly used flour in both restaurant and home kitchens. All purpose flour is fairly high in protein and in relation to pasta, will yield a tougher, heavier dough.
In Italy, flour is classified as either 1, 0, or 00 depending on how finely it is ground. “00” Flour
is the most finely ground and has the most bran and germ removed from the wheat. Its incredibly soft texture yields a delicate, soft dough.
Semolina Flour is made from durum wheat. It is very high in gluten and protein, which makes it ideal for dry pastas and lasagna.
The parts of the egg you decide to use alter the final cooked product. Adding the whites will result in stiffer, tougher, but more durable dough. It will also lack some of the bright yellow color made from using just yolks. Using all yolks will result in softer, more pliable dough with a bright yellow color and a tender feel in the mouth. If you are looking for a phenomenal dough that will be cooked and served immediately, using all egg yolks is the way to go.
I have always been very big on kosher salt. It has a pure flavor and highlights the flavor of the dough instead of giving it a salty taste.