Bronze matrices
December 1, 2021
Cook pasta properly
February 8, 2024Recipe recommended by us, suitable for all matrices available to us (plastic and bronze):
Pasta dough recipe
Ingredients
- 250 g Durum wheat semolina or Semola rimacinata
Choose ONE of the following ingredients:
- 100 ml cold water or
- 110 ml Liquid consisting of two eggs, the rest of the water, lightly whisked
Instructions
- Please only use cold liquids.
- Avoid flour, replace it with semolina.
- Use binding agents such as xanthan gum, gluten, etc. only to a limited extent, a maximum of 1 teaspoon per 500 grams of dry ingredients. Otherwise the dough will be too firm and the dies could break. If you knead the dough for longer or let it rest, the gluten will develop on its own.
- You can recognize a good pasta dough by the fact that it is moist and crumbly.
If you have any questions, please do not hesitate to contact us at any time [email protected] is available for storage, management and analysis.
8 Comments
With this recipe I managed to make fusilli (POM matrix) without any problems. Thanks for posting 😀
Small note: the “Print” button doesn’t work for me. (Firefox 107,0 64bit)
As expected, I don't get a printer-adapted view or something similar. Instead, I end up on the start page of Gaumen-Freun.de.
I haven't tried the recipe itself yet.
If I want to use coloring elements, does that count as flour, or do I liquefy it and then count it as liquid?
Hello Sabine,
If you take it seriously, you leave out 2 spoonfuls of semola and use 2 spoonfuls of dye.
But since the amounts are so small, it doesn't make much of a difference if you add the dye additionally.
Regards
Gisela
Thank you, I'll report back...
The recipe is great, my husband loves the fresh pasta. However, I have a problem when I want to dry the noodles (I like to give them as gifts). Hollow noodles or large motifs crumble very easily. Drying takes place in wire mesh baskets at a cool temperature for approx. 1 week. Is there a trick to avoid the breakage?
Dear Inge Lore,
Take a look, we have put together some tips here, if necessary you can find the hints here: https://www.facebook.com/GiselasGaumenFreunde/posts/pfbid0KzbyM4XGWuAJps1XZK4zrwjCjZwFMg4UzjbTCdvSZTLNYsGPn6nR3X2JHiVLH8DGl
Hollow noodles in particular are extremely difficult. It also depends a bit on how they were produced (did the gluten have time to develop, i.e. was it kneaded longer and did the dough have a resting time? Because the gluten is the glue, without enough glue they don't stick together well. And also Pressing pressure is an issue. The more professional the machine, the more densely the noodles are pressed together. The less pressed they are, the easier they are to press.
I would also recommend putting a Zewa or something similar under the pasta in the baskets. This gently absorbs the moisture, but also releases it again.
Kind regards
Gisela
Hallo,
I'll try the recipe again soon.
Do you let it rest? How often knead? Or spend it directly? I need to make spaghetti and lint.
Thank you very much