I’m still working on a formula for the perfect pasta dough, trying different mixes of flour and other ingredients to get both the best consistency and taste. And to experiment with texture so the pasta has the best mouth feel. I make fresh pasta once or twice a week now.
My efforts so far have been pretty damned tasty and all but one – a notable one – have been a success as dinner. However, I just got a new book on making artisan pasta, so I have a lot more things to try in the coming weeks.
It’s a fairly good book, albeit thin, but a bit disorganized, and lacks some information (i.e. on drying times and methods). However, it’s one of a very few books with this sort of information and recipes, so it’s worth getting if you’re new to pasta making (plus, it offers information and recipes for other related foods, like Japanese udon noodles and various types of dumpling).
My basic recipe creates enough finished pasta for two. I use 140 grams of flour total, but the mixture differs with each batch. I vary the amount of semolina from none to 20 to, in my last batch, 50 grams. In my latest effort, I rolled the dough a little thinner (setting 6 on my machines instead of the usual 5), so I got more, but thinner pieces of fettuccine (photo on rack, below).
The thinner pasta cooks faster, but is more brittle when dried. It might be better cooked when still a little damp to help avoid breakage. Also, the spaghetti is a bit brittle when dried. I don’t know if the mix of flours contributes to the brittleness, or if one type of flour is more elastic.
The amount of semolina affects both texture and colour – making the dough more yellow than without it, and slightly rougher. When I made spaghetti, I didn’t use much if any and you can see the difference in colour in the photo of the drying pasta, on the right. The photo at the top shows the latest batch with 50g of semolina in the mix. Quite a difference in colour.
The rest is mostly tipo 00 Italian flour (a very fine grind I found at the local Freshco store in the international foods section), but I also use all-purpose unbleached, especially for the dusting.
I recently bought a bag of Robin Hood’s ‘blending’ flour to see if it worked in pasta – it’s supposed to be a fine grind, but it’s not unbleached. I thought it might be a more-readily available substitute for times I couldn’t find the proper Italian flour. I’ll let you know how it works out.