Hey folks, so I'm watching videos and seeing people do crazy things with their pasta dough, example here.
Thing is, when I make dough, it will stick if I look at it hard enough, not even talking about letting it fold on itself when rolling it out. What's the trick?
I make my pasta either with 00 flour and 70% egg by weight, or semolina and 50% water. Should I go lower in hydration or… ?
by progressivemonkey
2 Comments
If it’s too sticky, it’s too wet. Add flour until it’s not sticky, but not so much that it crumbles.
I usually make my dough as such;
1 large egg per 100g flour, usually in a 50/50 blend of 00 and semola, with a dab of water on my fingers as I work the dough. Flour on the board if it’s a little too wet.
I’m not really sure what you mean when you say it sticks. Some here seem to think you mean the dough itself is too sticky and needs more flour. That may be. However, for me, a perfect dough that rolls cooperatively will stick to itself if the two ends touch for more than five seconds. The dough isn’t too sticky, though – it’s the perfect consistency.but it contains moisture, so it’s bound to stick. To remedy this, all you have to do is lightly dust the outside with a bit of flour. It’s a light enough coating that it won’t affect the texture of the dough but will keep it from sticking.