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Dry Pasta

 
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Jack Schmidling



Joined: 22 Jun 2014
Posts: 8
Location: United States

PostPosted: Wed Mar 08, 2017 3:06 pm    Post subject: Dry Pasta Reply with quote

Cooked dry pasta has a texture and bite that can not be duplicated in cooked fresh pasta.

Any fresh pasta can be given this texture by simply drying it over night before cooking.

Problem is that the pasta becomes maddeningly brittle after drying and I have spent a good deal of time and materials trying to find a way to make dried pasta at least in the same ballpark as the store stuff. I can't even get close. At best, the tensile strength of my best efforts is about 1/5 that of commercial product.

I have tried every type of flour I could find, with/without eggs, oil, water, gluten and salt. Resting times to 24 hrs.

Nothing has helped.

The only thing I have not tried is extruding the pasta in a vacuum as has been hinted at somewhere of being part of the commercial process. Sees to get unwanted air out. Implementing this at home in a practical way would be a bit of a challenge.

Anyone have any ideas?

Jack Schmidling, Marengo, Il.
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Dilbert



Joined: 19 Oct 2007
Posts: 1304
Location: central PA

PostPosted: Thu Mar 09, 2017 12:14 pm    Post subject: Reply with quote

if I do fresh pasta it's to use as fresh, so not encountered this situation.

it makes sense that extruding would "compact" the dough much more than just rolling it out.
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