Pasta Special: Pasta Dough

Admittedly: Making a pasta dough takes a little bit of time and especially practice to get the right feel for the optimal consistency. All quantities listed here may vary – for example, flour that has been stored for a long time is often drier than fresh flour and may need more moisture. In individual cases, add a tiny bit of cold water or more flour. The types of flour can also produce quite different results, especially chestnut flours do not turn out uniformly. The kneaded dough should be firm and elastic and not stick to your fingers.

The finished ball should always rest in the refrigerator and be wrapped in plastic wrap to prevent it from drying out. If you have a vacuum machine, you can rest the dough in the foil in the same way. Pasta dough can be frozen, but then either the entire ball or a homogeneous piece should be separated and frozen. Do not freeze leftovers! Important: When preparing the dough, always work quickly and do not take long pauses between the work steps, otherwise the consistency of the dough will change unpleasantly. Pasta doughs with a more tart and rustic taste (made with buckwheat flour or chestnut flour) taste exceptionally well with foods with intense flavors such as spinach, chard, strong cheeses, bacon and sausage (salami).

Preparation Sift flour and spread on the surface to form a mountain with a deep bulge.

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