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FOOD RATIOS: Simple codes behind everyday cooking > PASTA DOUGH > Flashcards

PASTA DOUGH Flashcards

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1
Q

PASTA DOUGH

A

3 PARTS FLOUR: 2 PARTS EGG

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2
Q

How many eggs in a serving of pasta dough?

A

About 1

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3
Q

If you add 2 eggs (4oz) how much flour should you put in the bowl?

A

6oz since you’re adding about 1 1/2 times the eggs weight.

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4
Q

What will happen to pasta dough if it’s extremely humid or you store flour in the freezer? How can you fix this?

A

The dough may be a little sticky so just add extra flour.

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5
Q

What type of flour results in a wonderful texture?

A

00 Flour

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6
Q

What is 00 flour?

A

Italian flour of a very fine grade.

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7
Q

How is flour classified in Italy?

A

Flour is classified either as 1, 0, or 00, and refers to how finely ground the flour is and how much of the bran and germ have been removed.

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8
Q

What is doppio zero?

A

The most highly refined and is talcum-powder soft.

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9
Q

Are finely ground, soft flours lower in protein?

A

Many people assume that this softness also means that the flour is low in protein, and therefore particularly suitable for making pasta but unsuitable for making bread. They are wrong. Wrong, wrong, wrong. Some are actually higher.

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10
Q

What if you’re measuring by volume for pasta?

A

Most common values are 3 to 4 eggs for every 2 cups of flour but the author prefer’s Marcella Hazan’s ratio: 2 eggs per 1 cup of flour.

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11
Q

Large eggs typically weigh how much?

A

2 ounces

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12
Q

A cup of flour typically weighs how much?

A

5 ounces

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13
Q

When cutting thin strands of pasta, like tagliolini, be sure to what?

A

Flour the dough well so pasta doesn’t stick together.

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14
Q

Can homemade pasta be described as delicate but strong?

A

Yes

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15
Q

The most important part of pasta making is what?

A

Kneading, the aligning of the gluten networks

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16
Q

What are the two schools of thought on perfectly textured pasta dough?

A

One is achieved via kneading, the other, described in Rich Egg Yolk Pasta, Pasta dough, via as little kneading as possible, with the idea that you allows the rollers to do the kneading.

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17
Q

Pasta dough should always be mixed by what?

A

Hand

18
Q

Can you mix pasta in the food processor?

A

Yes, but blades cut and you still need to knead by hand. It’s just as easy to do small quantities by hand.

19
Q

How should you process large quantities of pasta dough?

A

Standing mixer with a dough hook.

20
Q

How should dough be rolled?

A

Roll out in the largest setting, fold in thirds, turn sideways so that the widest edge is on the roller, and roll through the largest setting again.

21
Q

Should you build a mound of flour with your eggs in the middle?

A

Yes, but doing it in a bowl is much cleaner and easier to handle until the dough comes together.

22
Q

Basic pasta dough should take no longer than _____ minutes from start to finish.

A

20

23
Q

Dough should be allowed to rest for at least _____ minuted before rolling so gluten strands can relax.

A

10

24
Q

How long can pasta rest?

A

Anywhere from 10 minutes to an hour on the counter or 24 hours in the fridge.

25
Q

Rolled and cut pasta can be bagged and frozen for up to a _______.

A

month

26
Q

9 ounces of flour = _____ cups; 6 ounces of egg = ______ large eggs.

A

1.5, 3

27
Q

How should you use your hands to knead pasta dough?

A

Heel of your hand, folding it over, heel, fold, heel fold

28
Q

How long does it take to knead dough by hand until velvety smooth?

A

5-10 minutes.

29
Q

If you’re cutting pasta with a machine into tagliolini rather than fettuccine, it’s helpful to let sheets what?

A

Dry a little before you cut them or make sure they’re well floured.

30
Q

Does pasta freeze well?

A

Very well

31
Q

Should you freeze pasta dough as a mass and cut later?

A

No

32
Q

Are there good reasons to flavor pasta?

A

Very few, unless you’re marketing it.

33
Q

The most compelling reason flavor your pasta?

A

Color, green of which is the most common.

34
Q

When adding spinach to pasta dough, what else must be added? Why?

A

Additional flour because of the additional moisture.

35
Q

Does using spinach for flavor really work?

A

It won’t be especially spinachy, but the color is excellent.

36
Q

What could make a pasta red?

A

Roasted peppers or tomatoes.

37
Q

What could make pasta black?

A

Squid ink.

38
Q

How could you make a pasta yellow?

A

Extra yolks.

39
Q

If you want the flavor of fresh spinach is pasta, how should you use it?

A

On the pasta, not in it.

40
Q

How much raw spinach do you need for 3 ounces of blanched, squeezed spinach?

A

7 to 8

41
Q

How should you add spinach to pasta?

A

Puree in the food processor, then add flour and eggs.

FOOD RATIOS: Simple codes behind everyday cooking (20 decks)

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