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JoNorvelleWalker

JoNorvelleWalker


added link to recipe

12 hours ago, chefmd said:

@JoNorvelleWalker. I apologize if you already know it, but adding small amount of xantam gum per Modernist Cuisine recommendations helps to roll pasta thinner and improves the texture.

 

Thanks, I knew that once but in truth I had forgotten.  I even keep xanthan gum at hand (though why I am not quite sure).  However there was no difficulty rolling this pasta out and I could have easily made it much thinner.

 

I started with serious eats proportions:  140 g 00 soft pasta flour, one whole egg, two yolks, a pinch of salt.  I did not weigh the eggs, and ended up having to add a scant tablespoon of water to bring the dough together.  After resting for two hours* it was the easiest dough to work with I remember.

 

 

*me, that is.

 

 

 

Edit:  here is the link to xanthan version...

 

https://forums.egullet.org/topic/136959-cooking-with-modernist-cuisine-part-1/?page=2#comment-1789343

 

 

JoNorvelleWalker

JoNorvelleWalker

8 hours ago, chefmd said:

@JoNorvelleWalker. I apologize if you already know it, but adding small amount of xantam gum per Modernist Cuisine recommendations helps to roll pasta thinner and improves the texture.

 

Thanks, I knew that once but in truth I had forgotten.  I even keep xanthan gum at hand (though why I am not quite sure).  However there was no difficulty rolling this pasta out and I could have easily made it much thinner.

 

I started with serious eats proportions:  140 g 00 soft pasta flour, one whole egg, two yolks, a pinch of salt.  I did not weigh the eggs, and ended up having to add a scant tablespoon of water to bring the dough together.  After resting for two hours* it was the easiest dough to work with I remember.

 

 

*me, that is.

 

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