Getting some chew out of homemade pasta-

[lestblight]

I wanted to make some shrimp with some linguine or fettucine.

I have used my KA attachments and made some fettucine before using semolina and ap and eggs

but it was so light and tender.

I want something with a chew like a spaghetti etc.

How would i get this for my hommade pasta?

thanks!

[Jay F]

I would just use box pasta.

[Emme]

what was your ratio of eggs to flour to semolina? i go about 2:2:1 by weight of eggs to flour to semolina plus some salt.

i agree gluten development, but the ratio is important too ;)

[lestblight]

thanks for the tips

i will try again.

not sure of the recipe i used. i have it written down in my notebook away from me.

What recipe do you recommend to get a stronger dough?

thanks.

[Emme]

i gave you my basic ratio, but in past i've used:
4 eggs
7 oz flour
3 1/2 oz semolina
1/2 tsp fine sea salt, or a little more
measure dry into a bowl, and form a well. put eggs in and stir with a fork until the dough comes together. turn out onto a floured surface and knead for about 10 minutes (or less if you're lucky) until the dough is smooth and soft, and not at all tacky/sticky (you can add a bit more flour/semolina if necessary, but do so cautiously). let it rest covered for 30-60 minutes, then roll that stuff out. i generally divide it into portions to do so, but that's mostly because i do it by hand. i don't know what your machine can handle.

good luck! hope you get some bite!

[JuniorBalloon]

That seems like a lot of eggs for what is a bit over a cup of flour. (unless my ability to convert ounces to cups is faulty, very possible) I usually use about one cup flour to one egg. Lately I have been using more and more semolina. It does give it more bite. I think the comments to knead the dough more will also give more bite.

But really I do'nt think fresh pasta is supposed to have the same al dente feel of dried pasta. Especially egg based pasta. Perhaps a water and flour mix more like spaghetti would work for you.

jb

[goodhealthgourmet]

That seems like a lot of eggs for what is a bit over a cup of flour. (unless my ability to convert ounces to cups is faulty
~~~~~~~~~~~
1 cup of AP flour ~ 4.4 oz, and 1 cup semolina flour ~ 6 oz...so by my calculations, Emme's recipe uses a little over 2 cups of flour.

and even going by weight, and assuming that she's using large eggs (which typically weigh about 1.8 oz each), you're looking at an egg : flour ratio of almost exactly 2 parts egg to 3 parts flour, which is common.

[JuniorBalloon]

I figured it was faulty conversion. thx ghg.

jb

[goodhealthgourmet]

my pleasure.

[Emme]

thanks ghg, and as i pointed out in my post above, i do mine by weight, and usually do eggs: flour 1:1 and eggs:semolina 2:1. i tend to weigh my eggs and do flour/semolina based upon the initial weight, but i just gave estimates, so as not to confuse the OP. :-)

[jvanderh]

I think chew is about gluten development. You can use the mixer, play with it more with your hands, or put it through the biggest setting of the pasta maker a bunch of times, folding the dough over each time.

[mahalan]

Agree that it sounds like you need more gluten development. Might want to work the dough again after it sets as well.

Personally, I also have a strong preference for rolling the dough out with a wooden rolling pin rather than using a machine.

[escondido123]

I was watching an Italian cook--can't remember who--and he said if you want al dente pasta you have to used dried pasta. That said, last week I made fettucine with one third semolina and only rolled it out to 5 rather than 6 on the pasta maker. I then undercooked it a little before finishing in sauteed rabe with garlic and olive oil. Still did not have the same "bite" but close.