How to prevent dies from breaking?
March 22, 2024
Store pasta
April 10, 2024
1 kg. Semola and
8 M eggs (420 gr. egg)
I put the ingredients in my food processor and mixed for 8 minutes.
I often hear that with so much liquid it would all clump together.
There's a little trick here:
Cold liquids.
With cold liquids the dough stays nice and crumbly. Ie here I used the eggs straight from the fridge and not at room temperature.
Oh yes, as soon as I work with a pasta roller or the Divina - it's completely different again. The liquid should always be lukewarm because the dough should come together into a ball.
Here you can see the noodles coming out.
If the noodles come out crispy at first, just wait a bit. Sometimes it takes a minute or two for the die to reach the perfect temperature and the pasta to come out nicely.
And here the noodles are ready.
This was used Tagliatelle 6 mm.
The sauce was just a combo of olive oil and one Spice mixture with red tropical onions.
Simple, but always delicious.
