Durum Wheat Pasta for Electric Pasta Maker
By America's Test KitchenPublished on August 22, 2007
Time
45 minutes, plus 30 minutes drying
Yield
Serves 4 to 6 (Makes 1 pound)
Ingredients
¾ cup water, plus extra if needed3 cups durum flour, sifted¾ teaspoon table salt, plus extra for cooking
Instructions
- Place selected pasta rolling machine die in small bowl, cover with hot tap water, and set aside.
- Remove die from hot water and install according to manufacturer’s directions. Add flour and salt to mixing chamber. Turn on machine and slowly pour water through opening in cover. Mix approximately 2 to 3 minutes, or until dough forms soft, pea-sized crumbs. If dough appears too dry, add additional water, one tablespoon at a time, until pasta reaches proper consistency.
- Switch machine to extrusion mode and extrude pasta. Use knife to slice off first 2 inches of pasta and discard. Continue to extrude and cut pasta at desired lengths with serrated knife. Set pasta aside on towels 30 minutes before using. (Pasta can be kept at room temperature for 2 hours or placed in a zipper-lock plastic bag and refrigerated for 12 hours or frozen for 1 month.)
- Bring abundant water to boil in large pot. Add salt to taste and as much pasta as desired. Cook until al dente, 3 to 4 minutes if at room temperature or chilled, and about 5 minutes if frozen.
Time
45 minutes, plus 30 minutes dryingYield
Serves 4 to 6 (Makes 1 pound)Ingredients
¾ cup water, plus extra if needed
3 cups durum flour, sifted
¾ teaspoon table salt, plus extra for cooking
Ingredients
¾ cup water, plus extra if needed
3 cups durum flour, sifted
¾ teaspoon table salt, plus extra for cooking
Ingredients
¾ cup water, plus extra if needed
3 cups durum flour, sifted
¾ teaspoon table salt, plus extra for cooking
Why This Recipe Works
Kneading hydrated the dough, so we took care to mix well before adding more liquid, even if the dough seemed dry at first. After we made our pasta recipe, we set it aside for at least 30 minutes before cooking to relax the gluten.
Instructions
- Place selected pasta rolling machine die in small bowl, cover with hot tap water, and set aside.
- Remove die from hot water and install according to manufacturer’s directions. Add flour and salt to mixing chamber. Turn on machine and slowly pour water through opening in cover. Mix approximately 2 to 3 minutes, or until dough forms soft, pea-sized crumbs. If dough appears too dry, add additional water, one tablespoon at a time, until pasta reaches proper consistency.
- Switch machine to extrusion mode and extrude pasta. Use knife to slice off first 2 inches of pasta and discard. Continue to extrude and cut pasta at desired lengths with serrated knife. Set pasta aside on towels 30 minutes before using. (Pasta can be kept at room temperature for 2 hours or placed in a zipper-lock plastic bag and refrigerated for 12 hours or frozen for 1 month.)
- Bring abundant water to boil in large pot. Add salt to taste and as much pasta as desired. Cook until al dente, 3 to 4 minutes if at room temperature or chilled, and about 5 minutes if frozen.
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