The amount of gluten and oil are accurate despite how different they may be from other variations (except for the barley recipe, which has the same proportions). Because of the different properties of coconut flour, the base recipe had to be adjusted accordingly (as did the barley recipe, for the same reason). We found with this formula that the barley and coconut noodles were closer in resemblance to the original Egg Noodle recipe.
There are some things to keep in mind when developing this dough. It is important to use a mixer with a dough hook attachment and to develop the gluten for about 4 minutes on high before adding the oil. At this point, you can proceed to add oil a little at a time. Once the oil has been incorporated, turn the mixer to high and develop the dough for another 5 minutes. Depending on the type (brand) of double-zero flour you‚’re using, or if you‚’re substituting all-purpose flour, you may need to add up to 10 g of water to form the dough properly.
If you pull a vacuum on the dough immediately after it forms, more oil will leach out. Therefore, it is advised to either chill the dough before vacuum sealing it, or simply wrap the dough in plastic wrap, and allow it to rest in the refrigerator. Some residual oil will still escape from the dough, but this is fine. We like to use a good amount of flour to dust the dough when working with it. We also flour our rolling pin and flatten the dough just enough to fit it through the widest setting on the pasta machine. Flour the dough again, if necessary, to avoid sending oil through the roller, and be sure to dust the pasta machine with a good amount of flour in order to minimize sticking.
I hope this helps.
Sincerely,
Aaron Verzosa
Research & Development Chef
Modernist Cuisine