Pasta Flashcards
What consistency dough is needed for making filled pasta?
Medium consistency
What two things should you consider when making a filling for pasta?
A very well seasoned filling and also one that is fine in texture which would avoid air bubbles
What do you use to seal your filled pasta?
Just a small amount of water
When shaping lots of filled pasta, how should the sheets of pasta be stored until they are
used?
Store them between sheets of cling film, even the first sheet on the table should have cling
film on base too otherwise sticks to table really badly, especially when they make the
enriched dough.
What should you store assembled tortellini or ravioli on?
Semolina lined tray
What is the main factor to consider when making mousselines?
EVERYTHING COLD
When blending initially what do you want to add? (mousselines)
A small amount of egg white and salt to help it blend.
How do you measure the quantity of cream? (mousselines)
Weigh your base, once passed and then match the quantity of cream to that.
E.g 130g of pulsed and sieved chicken would need 130ml double cream.
When beating in the cream, what must you be over? mousselines
An ice bath. Sometimes it is necessary to take the bowl out to do vigorous whisking
When you do a tester, why might it be firm when tasted? mousselines
Too little cream
If you add too much cream, what will happen? mousselines
If you put too much cream in, it can become sloppy and unstable. When cooked the mousseline
can split, with fat from the cream separating out of the mix.
Why is the mousseline grainy when tasted?
A grainy mousse once cooked would indicate the ingredients got too warm during the
making process, or that the beating in of the cream was not vigorous enough/cream was
added too quickly
Why is the mousseline rubbery
Too much egg white or cooked for too long
Why is pasta dough dry?
Too much flour
How do you fix pasta dough that is too dry
Add tbsp water at a time until fixed
