can you use bread flour for pasta

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What flour to use for pasta making

Ciao ragazzi! I'm Roberta from Pasta Evangelists and today I will show you the different types of flour you can use to create your beautiful pasta. ,So let me show you the different types of flour: 00, gluten-free flour, all-purpose flour, or you can use semola di grano duro. ,If you want to create the classic pasta all'uovo using eggs to mix with your flour, I will always suggest to you use the 00 flour.,But I understand that, especially now, it will be probably challenging to find this flour in supermarkets.,So you can use also all-purpose flour to mix with your eggs to create a beautiful filled pasta.,We do also have a completely different way of making pasta. And you probably know as vegan or pasta bianca, white pasta.,And that's what we use, semola di grano duro. As you can see, the colour is a little bit different from the 00 flour. It contain more protein. ,This means that your pasta will take a little bit longer to be cooked. And it's typical in the south part of Italy so it's when you're going to create beautiful,orecchiette, trofie, cavatelli - a lot of simple pasta. You can go then for semola di grano duro.,In case you don't want to use any flour that contains gluten, then you can go for the gluten-free flour,,which it will give you anyway the beautiful taste of the classic and authentic Italian pasta.,Quick tip, when you want to create pasta, try to avoid self-raising flour which contains a little bit of baking powder,and will not give you the same perfect consistency. ,At Pasta Evangelists, what we like to use when we create egg based pasta, is the 00 flour.,If we want to create vegan pasta or pasta bianca, then we are only going to use semola di grano duro and water.,Now that you know the different types of flours, why don't you try to make your pasta from scratch? You can see more videos below. ,And don't forget to subscribe for more recipes and tips. Buon appetito, ragazzi!

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incredible homemade pasta with bread flour

incredible homemade pasta with bread flour

hello ladies and gentlemen welcome at,Uncle Matt's cook real essence if you're,all still going a bit stir-crazy I'm,gonna make some pasta,all right so I'm still cute up a little,bit I thought that's something I'm,making some pasta I haven't done it for,pages but I hope now so let's have a go,with this strong cloud so if anyone has,been able to find that that's what I'm,using,I think plain flour just doesn't have,enough protein not enough gluten it,won't be stretchy or strong enough I'm,going to use eggs it's for a little bit,of water if I need it but otherwise yeah,it's a very very basic kind of recipe,I'm just gonna crack on with it now and,let's see how we get on okay then so,using a strong bread flour instead of,double-0 this should be fine,the eggs again are gonna help to make it,nice and stretchy so I weighed out,exactly 200 grams there and adding,basically what I think is a very large,pinch of salt so the very basic recipe,would be 100 grams of flour to 1 egg tip,your flour onto your work surface or put,it into a food processor if you want to,do it that way that's fine make sure,you've got a really good well with the,sidewalls are a dam here and that is to,stop this liquid egg from escaping,running all over your work surface which,believe me I've done many times and got,this wrong and start over again but you,can see as you sort of progresses,scraping in sides that thin liquid sort,of becomes much more like a slurry and,as it gains a viscosity there's a good,word for me it's much less likely to,escape you can obviously just do this if,you like this part in a bowl first then,tip it onto your work surface if you,want to knead by hand but you'll find,that you sort of leave quite a lot of,residue in the bowl and this way I just,think okay well we're only making one,bitty mess so that's why I'm doing it,this way,my bench scrape is going to come in,handy here I'm gonna use it to help me,sort of cut it in in a second so I,thought I normally I do it'll be in the,history of a thing but past is so well,known everyone knows Marco Polo went to,China the end maybe not he went name,1271 and I checked on Wikipedia now,actually accounts over pass that like,substances and O's dating back to the,1st century AD,flour mix with the juice of lettuce both,forming sheets which were then layered,up with things you know,much like this alien to me so who knows,I don't anyway you don't come here for,history lessons so as you can see me,there now a bit more confident cutting,into it and you're cut into something a,little bit more than just the dough,there III nicked my finger and you'll,see a bit later on er adorning a plaster,but at this stage I was thinking I don't,think I cut myself it just hurt a little,bit and then I realized no sort that out,so what we're also doing here that the,kneading process is stretching out,working the glutens that's some sciency,stuff there apparently they exude a,plaster now but also you're helping the,liquid to hydrate the flower and that,that's the whole process basically this,is painstakingly boring sometimes you,think it's you're not doing anything,you're never gonna get anywhere this was,at least 10 minutes at this stage and,I'm there and testing everything okay so,we I think we're definitely past stage,one we've got a really nice smooth ish,elastic he look at it look at it bounce,back doh but that now needs to rest for,I say around about half an hour so just,wrap it up put it on there and as,bingeing with babish would say go and,watch an episode of Frasier or something,like that,you got all the time in the world at the,moment we so half an hour later let's go,back let's start working it again and it,does feel different it does sort of feel,slightly more supple and elastic now,let's have a little stretch it's looking,really good but definitely that's the,glutens that are working there,apparently I are no scientists what do I,know,but it's getting well well stretch,you've gone forever oh no no it broke,something in all right so I think we can,get away with needing a bit more but,perhaps it is a little bit on the dry,side so this is why I had some water,available I thought just I'll wet my,hands just smear that on and just work,that away squelch is quite delightfully,while you do that and so yeah just carry,on what else am I gonna do,how's everyone doing out there let me,know what you're getting up to to pass,the time anyway so speed this up this is,several more minutes passing in a matter,of seconds there and I'm thinking are I,think now,I've definitely achieved a really super,smooth looking doing it if I thought,stretch it out,it's not even tearing on the surface,you'll see a bit more I should I,describe it to you there you go so I,think yep that's it I'm very very happy,with that so now you think we're ready,to go no we're not ready to go you can,arrest that again now now if your,resting room temperature a couple of,hours please or maybe a minimum of an,hour I know it's really frustrating but

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Pasta Test: American vs Italian Flour

Pasta Test: American vs Italian Flour

The first thing people do when they want to make homemade pasta is get in their car and,drive all over town searching for 00 flour. Well, as it turns out you don’t need to,do that. You could simply use the bread flour.,When it comes to pasta making, there is an awful lot of confusion about different types,of dough and different types of flour and today we are going to talk about all of that.,Let’s get some basics out of the way. There are two major groups of pasta. The first group,is the sheet pasta. It is made with eggs and powdery flour (stuff that looks like this).,These sheets are used for cutting into ribbons, like pappardelle. They are also used for filled,shapes like ravioli and tortellini, and layering with sauce for lasagne.,The second group is extruded and hand shaped pasta. This group includes shapes like cavatelli,,orecchiette, pici, trofie, etc. It is made with water and durum flour (stuff like this).,These two worlds of pasta are completely distinct and they don’t overlap. Without the eggs,,the sheet pasta comes out as a flabby mush. Sheet pasta needs eggs to give it structural,integrity because it’s rolled so thinly. But eggs are your enemy when making hand shapes.,If you replace water with eggs when making cavatelli, you’ll get unchewable pieces,of rubber.,So far I’ve tested 4 different flour types for the egg pasta: King Arthur unbleached,all-purpose, Caputo 00 chef’s flour, Caputo 00 pasta and gnocchi flour, and King Arthur,bread flour.,King Arthur unbleached all-purpose made very decent pasta. The only thing that bothered,me about it was that it didn’t have a chewy stage. When I cooked it, it went from firm,to soft with no soft but chewy stage in between. Trying 00 chef’s flour available in most,stores in Boston didn’t solve that problem. Many American food writers claim that it produces,a more silky pasta than the all-purpose flour (though it’s hard to tell which exact 00,flour they are referring to since they never mention it). To me, 00 chef’s flour pasta,didn’t taste silky as much as flabby. This pasta turned soft very fast and I could never,catch a soft but chewy stage with it.,What finally gave me the texture I was looking for was Caputo 00 pasta and gnocchi flour,that I found on Amazon. This flour produced pasta with a nice resilient chew. For a few,years this was my gold standard for egg pasta, and that’s what I recommended you buy in,my 2019 video on egg pasta. Unfortunately, this flour is not available in any stores,in my area and it’s ridiculously expensive on Amazon.,One day, Tammy Batisoni left me a comment asking if it’s possible to use bread flour,for pasta. I didn’t know, so I decided to try it. And guess what -- it produced delightful,,chewy pasta. I tasted it side by side with the pasta made with Caputo 00 pasta flour,and neither I, nor anyone in my family could tell the difference. Since King Arthur bread,flour is so much cheaper and easier to get than 00 pasta flour, I think it’s wonderful,that it produces such great results. Tammy, if you are watching this, a huge thank you,for your comment that led me to this discovery.,At first, the results I got from these 4 flours made perfect sense to me. The higher the protein,content, the chewier the pasta. Caputo 00 chef’s flour doesn’t list its protein,content on the bag, so I googled for it.,According to Brickovenbaker.com -- an on-line distributor of Caputo products, it’s a whopping,13.5%. According to Kenji Lopez-Alt, it’s 12.5%. This kind of throws a monkey wrench,into my nice little theory that the higher the protein content, the chewier the pasta.,This flour produced the flabbiest results of them all. Of course, I doubt any of the,people reporting these numbers have done any lab testing on these flours. They are probably,just reporting what the Caputo company is telling them and that’s where it gets even,more hairy. The geekiest treaties on flour that I was able to find so far was from Jerry,& Marsha De Angelis. I’ll link to it in the description below. They explain that comparing,the protein content of European and American flour is like comparing apples and oranges.,They give France as an example. In France, the ash and protein content are calculated,as a percentage of dry matter only. While in the United States and Canada, they are,calculated on a basis of 14% flour humidity. Yes, it makes my head hurt too.,Luckily, De Angelis report offers a nice little table that converts French protein content,into American protein content. For example, 13.5% protein content in France is the same,as 11.3% protein content in the US.,Of course, I have no idea if the measurements on the Italian Flour are done the same way,as the measurements on the French flour. I also don’t know if Caputo is reporting their,protein content in Italian measurements or if they are converting their protein content,to American measurements for the American market. All of this is one big mystery, but,based on the 00 Chef’s flour behavior, my guess is that

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Perfect Pasta Dough with Gennaro

Perfect Pasta Dough with Gennaro

I'm gonna show you how to make the perfect pasta dough.,Fantastic! Look where I am, go ahead. Everything around here I wanted. I'm in my own home.,I love to do what I'm doing. To make perfect pasta you have to have love and passion. I'm sure you do have all this.,You need for about,four people you need two hundred grams of flour which is split.,Remember to use only double zero.,You need semolina,/ durum wheat,You can buy, find. You can find them at any supermarket. That is fantastic!,Inside here all together is 200 grams, so I put,150 gram of a double zero flour,and then I gonna put inside,another 50 gram,of,durum wheat semolina,about 50 gram.,So look, yes, it is indeed,put them inside,of a plate.,Look at these eggs, they're incredible.,One egg.,Crack it.,Look, the color!,Two egg.,Crack it.,Your hands have to be extremely clean, and then mix it in a plate or in a bowl,Don't worry about it. Just mix it,,mix it and mix it.,Then take everything out and use your best tool you have.,Look at this.,You use your hands. This is just perfect.,Make sure you remove everything you have.,Ever there is that you find it is too much flour, you never weighted properly,,just,add a little fluid, just water will do it. See I'm all in my hands,because eggs and flour stick it. Just get the rest of the flour,,just put it on your hands. Make sure you clean your hands,,you know.,Cause if your hands they're clean every time you mix it, you mix it better.,So, if you can't really use your hands because sometimes you are, you know, something's wrong with your hands,,or they're too tired or anything, you put 200 gram of flour,,two eggs in a food processor,,pause it PRREE PRREE PRREE, and this is what I do to get it .,It takes a minute, but making it yourself is very romantic.,Yeah, you mix it.,Then you take, you spread it on a table,and then you finish off. Put your hands at one, you hold it, at the other one, look:,it runs and then you mix it. You need to get all this,flour,inside,the dough.,As I said, if you find,that it is a little bit dry.,Oh, I love the squeak of the table.,You know, don't worry about it. You can always put a little drop of water inside. I don't think I need it,because in my looks.,Oh, look at that. Look inside here. You can see the pasta starting to shape,Look, one end, you hold it with the palm of your hand.,Can you see?,Stretch it. So you roll it back.,You go back.,On the way which is, just finish rolling it, and you go again, and then you can even do that again,,again, again, again.,You have the perfect dough.,It's lovely. That's fantastic!,My God, I can feed so many people. Now,you ask me how long I need to dough?,It depends how strong you are if you're making it by hand. I can do this in four minutes,,three minutes and five minutes. I can even take a half hour.,So, if you do use a food processor (whisper) one and half minutes.,I think this is good.,And,it comes out exactly the same.,That's mechanical. It doesn't matter.,See, what you do have you done this bit.,You put it inside a cling film.,You let it rest,for about half hour. That will last about,nearly a week,if it's well covered.,Stored up. I put it in the fridge and after you put it in clean film don't forget to put it inside,of a paper bag which is dark, it gets better.,If you want to see me how to cook and how to shape this pasta you go down,jamieoliver.com,and you see many shapes,and a way to cook it. Thank you!

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WHAT IS THE BEST FLOUR FOR HAND PULLED NOODLES? || Cake Flour vs AP Flour vs Bread Flour

WHAT IS THE BEST FLOUR FOR HAND PULLED NOODLES? || Cake Flour vs AP Flour vs Bread Flour

so some noodle recipes call for,all-purpose flour,some call for cake flour and some call,for bread flour,so by now it could start to get really,confusing so the goal of this video,is to try to make it less confusing but,in the process i might also make it more,confusing but,i'll just tell you what this video is,gonna have and we're gonna,make three doughs one with all-purpose,flour,one with bread flour and one with cake,flour and i'm going to point out,all the differences between each of,these doughs,so let's go,so now the dough is rested and the first,thing that we're going to take a look at,is,how stretchy is this dough so i'm just,going to take the all-purpose flour,dough,and pull it as far as it'll go and it,makes it to about arm's length and it,breaks,okay how about the bread flour let's do,the same thing with the bread flour,and it makes it to about almost as long,as the all-purpose flour dough,but it breaks before then so at this,point you may be thinking that well,because,all-purpose flour is lower gluten and,stretched more,you may be thinking that lower gluten,flowers will always stretch more than,higher gluten flowers,so therefore the cake flour should,stretch a lot,right but yeah it is,not exactly very stretchy,and essentially the reason is that,there's not enough gluten to really make,a strong network,but more on that later,right now that's cool and all but what,about that super stretchy dough that you,can make handful noodles with,that never gets stiff and you can,stretch time and time again,okay we'll get to that right now so if,you've seen my video called secrets of,hand pulled noodle dough,you'll know that the secret to,converting a stiff dough,into a stretchy dough is to add just the,right amount of water,so that's what we're gonna do here so,you can see this all-purpose flour,starts out really stiff and it i can,actually kind of stretch and fold it a,little bit but,for the most part it's just being super,annoying and super,elastic and stiff so i'm just gonna,start by adding some water and we'll see,how the dough transforms,so now after one addition of water we'll,see that the dough has,lost some of that elasticity it's a lot,more stretchy,now let's go to two after two additions,of water,the dough is looking really really nice,the dough will stretch out to,full arm's length in just two to three,bounces and i can fold it over,now this is the kind of dough that you,want to look for,to make handful noodles but i'm still,gonna add just a bit more water to this,dough,just to see if i can make it a bit more,stretchy because you can see the still,those still a little bit resisting me,here but for the most part it is,already sufficiently stretchy,let's pull noodles now now because,there's no salt in the dough,they aren't going to be the most perfect,noodles ever but they're going to be,acceptable,and yeah as i said this dough is,definitely not perfect because of the,lack of salt but,with some diligent stretching and,releasing we can pull off some pretty,thin noodles,so let's move on to the bread flour,though look at how,stiff this dough is it is so stiff it,takes so much energy,to just pull this dough apart so what,are we gonna do we're gonna add some,water to this dough of course because,that's what you do with stiff dose,but as you're gonna see it's gonna be a,lot harder to work with this one,so let's add some water and watch what,happens,so we have one addition of water in the,dough now,and the dough is still really stiff,but i can actually kind of stretch and,fold it,and i know in the video it looks super,easy and super stretchy,but what i want you to observe is look,at that recoil look at the bounce back,look at the elasticity how every time,i try to stretch the dough a little bit,it just it just,pulls right back and bounces right back,up,and this is something that you have to,just apply a lot of force in order to,get the dough to stretch,if you just apply like a small amount of,force it's just gonna like,refuse and yes absolutely have to,stretch,and release this dough right if you just,continuously stretch this dough,obviously it's never going to stretch,and forget about pulling noodles at all,i'm just happy i can get this to stretch,and fold so,let's solve this let's actually make,this dough a bit more stretchy we're,gonna add,a second addition of water,all right this is a little bit better,but let's move on to three,and we still have to stretch and release,really diligently for this one,okay so now we have four total additions,of water in this dough,that is an insane amount of water that's,like 80 percent hydration,now remember that the all-purpose flour,dough took,like two additions of water and it was,already really stretchy,this dough right here has four and this,dough is not,even quite as stretchy as the,all-purpose flour dough,so i did my best i got rid of most of,the elasticity with all those additions,of water,but this is pretty much about as good as,bread flour is going to get,so le

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HOW TO CHOOSE THE BEST FLOUR FOR PASTA MAKING - Soft, light pasta

HOW TO CHOOSE THE BEST FLOUR FOR PASTA MAKING - Soft, light pasta

hey guys welcome back to my channel who,does a nice pasta and one of the biggest,mistake when it comes to pasta making is,choosing the wrong flour you want your,pasta to be soft light and fluffy not,hard and heavy so choosing the right,flour is key to get it a real soft light,and yummy pasta so I've got here to one,of the two most common flours use to,pasta making I've got semolina and white,flour let's talk a little bit about each,one of them and why you should or you,shouldn't use these flowers for pasta,making so let's start with some marina,so semolina is a weak flour and this is,the preferred flour when it comes to,pasta making in the south of Italy in my,opinion is the best flour to use for,pasta making because it really gives,that fluffy light and and soft texture,that you want in your pasta in the south,of Italy fascist made with semolina just,added a little bit of water and a pinch,of salt and some people may or may not,add an egg but it's not really necessary,now when choosing semolina flour what,you really need to look for is a super,super fine texture go for a brand that,has a superfine mill flour and basically,this is because you if you don't have a,super meal of flour if the dough will,not come out soft and silky and shiny so,you really want to look for a super fine,male flour and then you don't need to,add an egg personally I think the brands,that have a really super find a meal,when it comes to someone inna our,Italian brand in my experience I've,bought other brands that are not Italian,and although they say fine it's still,very coarse and when you have a core,flower you're not going to get that,texture that you wants in the dough it,kind of doesn't seem to come together to,walk allayed I don't know if that's the,word when it comes to flower but it,doesn't seem to come together like if,you have a superfine flour you still can,taste and feel that little tiny grains,of the flour if it's not super fine so,in my experience the ones that have,really a superfine flour are Italian,brand so try to look for that and then,we come to the white flour now and then,is the reason I made this video i was,watching this saturday a show called,Saturday kitchen and if you're watching,from outside the UK this is a cooking,show,that's aired every Saturday and every,time they have different shops and they,cook their different dishes and that I,love that this Saturday there was a one,of the guest chef for a Katrin pepper,pasta with fresh pasta and he made the,pasta there and all this sort of thing,and during the show there was a person I,know who off the shaft so what flour,should we use for pasta making and he,answered strong bread flour and yes,strong bread flour and so while I was,recouping from choking on my cornflakes,I thought not I mean I I need I need to,make a video and explain why you should,never use strong bread flour to make,pasta so here we have white flour now as,you may know there are different types,of white flour you get all-purpose flour,stronger from bread flour and super,strong bread flour so what's the,difference between these three white,flowers that are again they're wheat,flours they're processed there you know,we all know that so what's the,difference,all of these three flowers is basically,the lutein content gluten is what makes,those elastic and you can stretch and,and then make you know several things,with that so this the stronger the super,strong bread flour and the strong bread,flour have a high content of gluten and,it's fun because like the name says is,strong bread flour because when you're,making bread you need that elasticity,you need that stress for the bread to,come soft and spongy and improve that,it's you know all that jazz and and all,that things when it comes to bread,making now all-purpose flour have a low,content of gluten because they're,normally used to make things that don't,need a dough that stretches and this is,when it comes to pasta when you make,pasta yes you need some level of of the,dough to be a bit stretchy especially,when you're going through the the,Machine and stretching it out or you're,doing by by hand using a roller pan you,need some level of elasticity in the,dough however you're not making bread,and you don't need that much gluten in,the flour so really when you make pasta,using white flour you really want a,flower that is low in gluten and this is,all-purpose flour so in Italy for,example in the north of Italy what,flower is the preferred choice of tomato,pasta,Handy's got egg pasta so you've got the,white flour and then you add eggs and,this is kind of the preferred method in,the north of Italy of making flour so,you want a light flour and that it's,what's going to make your passive soft,and light and and fluffy so never ever,you,strong bread flour or super strong bread,flour find a flour and all-purpose flour,that is again,superfine in in meal and that is the,lightest possible here in the UK I buy a,flower from a well-known supermarket and,it's an

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Easy Pasta Dough Recipe

Easy Pasta Dough Recipe

hey i'm john canal and today on preppy,kitchen i'm giving you all my tips and,tricks to making the best fresh pasta,dough so let's get started,first off i need two cups or 240 grams,of flour,but what kind of flour you might be,wondering so this is all-purpose flour,this is double zero flour and a lot of,times you might be hearing oh double,zero flour is the way to go i'm,wondering why and what is double zero,flour,double zero flour it just has a very,fine mill so it's powdery soft,this is great for giving you really,loose silky pasta by the way you want to,dump the flour,right onto your clean counter,grab a measuring cup,we're going to make a little well in the,middle actually a nice size well to be,honest should have some good walls,and,look like a pasta volcano if you're,making pasta dough you can scale this,recipe up almost as much as you want you,can have like a giant mountain of flour,and a mountain of eggs it just takes,more skill to mix it all together divide,it and everything else so feel free to,double triple or even quadruple this,recipe and later on the video we'll talk,about storage,into my well i'm adding three eggs if,you wanted to you could beat them up a,little bit beforehand but,we're gonna do all the mixing on the,counter today half a teaspoon of salt,goes right over the eggs i'm also adding,a tablespoon of olive oil,there are various traditional types of,pasta that you could make some just have,flour and water some have tons of egg,yolks mixed in and then you go to the,fancy places with all the different,flavorings,i used to like having like squid ink,pasta because it looks so dramatic,now we're going to do the fun part and,this is where it could get messy you,really should have a nice well in the,middle of your flower mound,grab a fork and start beating it up as,you mix the eggs you're drawing in some,of the flour,you can also start scraping in some of,the flour just like this,and mix mix mix,eventually you're going to have more and,more flour brought into the eggs and,it'll become a delicious dough fresh,pasta dough is so good you can use it to,make any kind of noodle you can make,sheets for your lasagna or homemade,ravioli i'm actually doing this video by,popular request some of you really,wanted a video tutorial on how to make,pasta dough so i'm here for that at a,certain point,there's like no way to maintain your,well so i have a bench scraper here this,is going to be really handy for mixing,things up but you can also use your,hands,now even though my well is destroyed,the dough is so thick it's not oozing,out,and at this point i'm going to switch to,my bench scraper,so fold it in,just like that,and by the way this is,not gonna look amazing right away it's,gonna take some time and patience,all that gluten we've developed from the,kneading,really needs to rest so it'll take half,an hour at least of rest time for it to,become pliable and silky,if you're making your pasta and it looks,a little bit wet right now it's too,sticky you can add in up to a quarter,cup of flour just knead it in with like,a tablespoon at a time,these eggs are large eggs but i swear,whoever is categorizing egg sizes is,like just straight tripping sometimes,i'll buy extra large eggs and they look,like little quail eggs like what's going,on,my point is by the way that,if the eggs are a little bit larger,you're gonna add more liquid in and you,need more flour,so in this recipe i'm saying two cups to,two and a quarter kind of depends on,your eggs,i've switched over to hand kneading and,because i use the bench scraper my hands,are like fairly clean if you did this by,hand they'd be like a wreck if you're,wondering why some recipes call for,semolina and also like why they say,bronze cut on a lot of these packages,bronze cutters will give you a rougher,cut and it's my understanding that that,gives you more craggy places for the,sauce to rest,and the same thing goes with the,semolina flour it's going to give you a,coarser pasta that really holds its,shape well and has all those nooks and,crannies that your sauce can really find,a place to rest in,so i'm kneading this right now and you,can see the pasta dough is kind of,breaking as i need it the gluten has not,been developed yet so,it's actually just pulling away,once the gluten is developed it'll have,a stretchy elastic silkier texture to it,you're going to be needing this for 10,to 15 minutes it might sound like a long,time but really think of it as your,kitchen meditation,it's uh actually really relaxing it's,back and forth,i like to fold the dough over slightly,and press forward,slit press forward slight press forward,and you just keep doing that you'll,notice the change in the dough,if it looks like at all wet remember you,can add up to a quarter cup of flour a,little bit at a time,and if it looks really dry,you might have mismeasured your flour,but as the liquid is absorbed into the,flour it should become nice and silky,if it just doesn't you might have added,a litt

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Why dried pasta is made with semolina (durum wheat) flour

Why dried pasta is made with semolina (durum wheat) flour

traditional dried italian pasta is two,ingredients water and semolina flour,that's it what even is semolina flour,and why do they use it for pasta you can,make pasta with all-purpose flour if you,want but there are some surprisingly,good reasons why the manufacturers use,semolina and why semolina evolved as the,traditional choice the name semolina,describes a particular grind of flour,produced from a particular kind of wheat,durum wheat durham is an offshoot of the,emmer wheat strains from central europe,in the middle east durham remains the,number one wheat species farmed in the,middle east probably because it likes,dry conditions here in the u.s they grow,a ton of durum in the semi-arid prairies,of north dakota and this is why dr frank,manthe has a job at north dakota state,university researching and teaching,about pasta because pasta begins with,durham and they grow the durham in north,dakota the durham colonel is the hardest,wheat,it's a little confusing because,sometimes when people use the word hard,to describe wheat they're not actually,describing the wheat itself but rather,products that you make from that wheat,like this is hard red winter wheat and,the kernels themselves are not,particularly hard they just contain a,lot of protein up to 13 protein,more protein means more gluten which is,why they use this wheat to make bread,flour more gluten proteins equals,chewier texture in the resulting bread,which is why they call the wheat hard,the bread is hard as opposed to a soft,cake made from soft wheat durum wheat,also has a protein content around 13,like the hard wheat,but the composition of that protein is a,little different and it's not as good,for making chewy fluffy bread so when dr,manthe describes durum wheat as being,the hardest wheat he's using hard in a,different sense he's talking about the,weak kernel itself the kernel itself is,literally hard and there's a more,scientific word for that,so there's a term called vitreousness,okay,so when you look at,a,a beautiful,kernel of durham wheat it looks vitreous,which means glass-like here in this,paper out of canada they actually show,the difference between kernels that,appear vitreous those are marked with a,one versus kernels that appear starchy,those are marked with a two,durum tends to be vitreous because it,lacks these proteins called pure,indolens that attach to starch granules,and when it comes to durum vitreousness,is considered good it is the,characteristic,that causes the kernel dirt the,endosperm during the milling to fracture,into pieces,instead of being crushed,into flour,indeed technically semolina isn't really,flour it's a meal like cornmeal it feels,like cornmeal in your fingers close up,it kind of looks like grains of sand the,kernels are hard and brittle so they,naturally shatter into these big pieces,compare that to a pile of all-purpose,flour made from common wheat up close,that looks like a snow bank that is in,part due to the color durum wheat,naturally has a lot more carotenoids,than common wheat has and that gives,products made with durum a nice pale,yellow hue that's very pretty especially,in dried pasta when you're not going to,get that color from egg but anyway,common wheat is less vitreous so,assuming it's really dry it just kind of,smushes into that fine powder the,earliest pasta makers probably would,have had trouble milling durum into a,fine flour because it's so darn hard,hence the traditional durum meal,semolina coarse ground durum wheat flour,why is coarse ground good for pasta well,the finer you grind the more starch,damage,starch damage good name for a band in,their native states the starch molecules,amylose and amylopectin occur in these,tiny little egg-looking things called,starch granules hundreds of thousands of,starch molecules all stuck together in a,semi-crystalline structure that actually,has growth rings that's what those lines,are growth rings starch naturally occurs,in those microscopic beads of thousands,of individual molecules when grains are,ground really fine you literally crack,the starch granule open that is starch,damage and while starch damage would be,a great name for a metal band it's kind,of a bad name for this because damage,has a negative connotation which isn't,necessarily fair as you can see in this,paper out of ukraine where they grew a,lot of wheats until recently when their,tractors were pulled off task,anyway some amount of starch damage is,actually really important for bread,baking because a cracked starch granule,is much more readily broken down by,enzymes into simpler sugars that yeast,can eat and ferment,damaged starch also gelatinizes more,readily in hot water and it interacts,with the proteins it can actually get,you a dough that is too strong and,doesn't expand as much in the oven you,get tougher denser bread with too much,starch damage but a little starch damage,is actually great for bread this is in,contrast to other fields of endeavor,where we generally try to minimize,damage

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