Thursday, November 5, 2009

my extra chewy pasta dough

This is a request and was probably filled before I was quite ready to do so since I have already updated the version at home twice after this one.

This is a sturdy general purpose pasta dough which can be used to form any cut or rolled pasta we have tried so far.

It breaks extruder machines but I suppose a bit more water and a bit less playing with your food could make a pasta that could be extruded

I will play with that after someone buys me an extruder LOL... Christmas is coming and my birthday is in March, Amazon has my wish list ;)

MMMMM----- Recipe via Meal-Master (tm)

Title: Will's chewy pasta dough
Yields: 12 servings
Cooktime: 5 minutes
Preparation Time: 1 hour
Categories: pasta, WAB

3 1/2 c Flour
1 ts Dark Soy Sauce
1 tb sour cream (optional)
2 Egg
2 tb Oil
1 c water
water as needed

Pasta flour is easiest to work with at first but higher gluten flour
means less playing with it later and easier time playing with it.

I prefer pasta made in a bowl but I know many people prefer on a flat
surface... the choice is yours.

Beat the eggs with a fork and a TB of cold water until they start to
froth, add the sour cream and soy sauce

Make a well in the middle of the mound of flour however you choose to
deal with it.

Pour this into the well in the flour and whip around the edges of the
well grabbing a bit of flour every pass until you start to get a thick
bloby mess.

Time to start playing with your food. Depending on the moisture of
your four you may need more water, more flour, or more play time to
make it a smooth dough.

Finish mixing the flour with your hands (removing rings is a VERY good
idea unless you like to eat metal and gemstones... this dough will get
quite sticky and gloopy before it is done). smash the dough into a
large piece and fold it in half, mash again, repeat until the dough
starts to get rubbry.

If you have a pasta roller now is a very good time to get it out ;)

If your dough is a bit sticky add a little flour, if instead of rubber
bands you start to get rubber balls add a little water but the goal
here is to have one large smooth mass of rubber band.

Much like asian pulled or udon pasta this is where it gets
difficult... Once the dough starts to hold together and not need much
additional water or flour you can use a pasta machine to play with the
dough for about 1/2 hour. You are trying to work up a huge gluten
ball here. Udon noodles are now stepped on (traditionally) folded and
walked on some more, pulled noodles are pulled like taffy, etc. We
are rolling or folding our pasta to get it all worked up.

Let the dough rest for about 15 minutes.

form as desired.

I prefer to boil the pasta even if I am serving it fresh. Boil for about 5
minutes and then hang to dry or store as desired. The boiling makes it a much
firmer and chewier pasta

Rating: 5/5 stars

Source: my head

The sour cream is not needed but it will add a very nice tang to the pasta and it really wakes up some otherwise tried and true dishes.

you are now ready to make what ever pasta form you choose. Some of our favorites here are:
*run through the pasta machine as spaghetti or fettuccine
*cut with a knife into tagliarini or other ribbon pasta
* hand stuffed to make perogies or ravioli
* cut into bow ties
* lasagna

If you are not going to eat the pasta fresh it is a good idea to boil it now and then it can be dried and stored for a few months or kept refrigerated in a container covered with water for a week or so.

Honestly even if I am serving it right now I tend to boil it, then rapidly cool it, then cook to serve because I like the texture that this makes.

V1.0 posted to
V1.1 posted to

V1.1 added some notes, corrected some spelling. etc.


No comments:

Post a Comment