Cooking For Engineers Forum Index Cooking For Engineers
Analytical cooking discussed.
 
 FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 

Dry Pasta

 
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> General Food Discussion
View previous topic :: View next topic  
Author Message
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.
Back to top
View user's profile Send private message Send e-mail AIM Address
Dilbert



Joined: 19 Oct 2007
Posts: 1174
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.
Back to top
View user's profile Send private message
Display posts from previous:   
Post new topic   Reply to topic    Cooking For Engineers Forum Index -> General Food Discussion All times are GMT
Page 1 of 1

 
Jump to:  
You can post new topics in this forum
You can reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2005 phpBB Group