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Getting some chew out of homemade pasta-

lestblight Dec 29, 2010 09:10 AM

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!

  1. e
    escondido123 Dec 29, 2010 09:49 AM

    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.

    1. j
      jvanderh Dec 30, 2010 04:45 AM

      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.

      1 Reply
      1. re: jvanderh
        m
        mahalan Dec 30, 2010 04:49 AM

        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.

      2. Emme Dec 30, 2010 09:54 AM

        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 ;)

        7 Replies
        1. re: Emme
          lestblight Dec 31, 2010 07:08 AM

          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.

          1. re: lestblight
            Emme Dec 31, 2010 04:39 PM

            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!

            1. re: Emme
              JuniorBalloon Dec 31, 2010 04:49 PM

              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

              1. re: JuniorBalloon
                goodhealthgourmet Dec 31, 2010 05:11 PM

                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.

                1. re: goodhealthgourmet
                  JuniorBalloon Dec 31, 2010 06:16 PM

                  I figured it was faulty conversion. thx ghg.

                  jb

                  1. re: JuniorBalloon
                    goodhealthgourmet Dec 31, 2010 06:44 PM

                    my pleasure.

                  2. re: goodhealthgourmet
                    Emme Dec 31, 2010 10:32 PM

                    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. :-)

          2. Jay F Jan 4, 2011 12:12 PM

            I would just use box pasta.

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