|Dough Rheology and Baked Product Texture|
|by J.M. Faubion|
This is a reference text on dough rheology and baked product texture. The book covers the fundamental principles of rheology and its practical app...
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1 - 10 of 25 for homemade pasta dough
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Combine all ingredients ... of flour is pasta is too wet, ... any additions. Turn dough out onto a ... wash or water (where the pasta is crimped together).
Cooks Note: 00 ... be prepared using pasta (100% durum semolina) ... together until the dough begins to form ... be adjusted each time for best results.
Making pasta from scratch at ... hands until a dough forms, adding more ... to the tooth). Homemade pasta cooks quickly ... higher protein content. Mangia!
Using a large ... have a stiff dough. There may ... pin or a pasta rolling machine. Roll ... tossed in olive oil and refrigerated for use the next day.
Use 1 cup ... water gradually until dough is mixed well. ... ready to cut pasta, cut dough ... thickness. You may have to cut them in half for a shorter length.
In a large ... make a soft dough; knead about ... adding more flour is necessary. Cover with towel and let rest for 30 minutes. Makes 1 pound pasta dough.
In large bowl ... make a stiff dough. On well ... minutes. Wrap dough with plastic wrap and let rest 30 minutes for easier rolling. Makes 1 pound noodles.
Remove any rings ... sticky, but dryish dough. Gather the ... run through a pasta rolling machine instead ... becomes smoother with successive rollings.
About 2 1/2 ... set aside. Prepare homemade pasta dough. Cut pasta ... thickened, stirring occasionally. Makes 3 cups, enough for 6 servings of spaghetti.
Prepare cheese or ... set aside. Prepare homemade pasta dough. Cut pasta ... Sauce evenly over ravioli; sprinkle with Parmesan cheese. Makes 4 servings.
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