Pasta dough is unleavened dough that is traditionally made from finely ground durum wheat or semolina flour, water and egg. This dough can also be prepared from whole wheat flour, refined wheat flour, finely ground semolina flour or any other flour variety that is combined with egg and water. The dough can be prepared at home or it can be commercially prepared to make pasta of different shapes. A large variety of ingredients like potato flour, tomato paste, beetroot puree, squid ink, buckwheat flour, spinach paste, or cheese may be added to the basic pasta dough to make different varieties.
History of Pasta Dough
Pasta dough has been written about since Etrusco-Roman times. Historians state that the same durum wheat dough that is used today was originally referred to as lagane and was commonly used in the 1st Century AD. This dough was prepared by baking in a hot oven and boiled versions were not common. After a few centuries, South Italy was invaded by the Arabs and they might have started the custom of preparing the dough, drying it in the sun for later use. The custom of boiling the dried versions of pasta evolved later on and boiled pasta slowly became the staple food of Sicily. By the 1300’s, making dry pasta became commercialized and several varieties were produced. The dough mixture used to make pasta has remained the same over time consisting of durum wheat that is ground down to produce semolina flour combined with water with or without egg.
How to Make Pasta Dough?
Fresh pasta has been handmade for thousands of years in Italy and each household has its own special modifications to the basic recipe. Traditionally, plain wheat flour, whole wheat flour or semolina flour is used. The ideal proportion of wheat flour to egg is one large egg for 115g (4oz) flour. The flour is sieved with salt and mixed well. The flour is mounded in the center of a cool work surface. A well is made in the center of flour mound and the egg is broken into the center. The eggs are worked into the flour with a fork and then by hand to form a coarse paste. To make flavored or colored pasta, potato flour, tomato paste, beetroot puree, squid ink, buckwheat flour, spinach paste, or cheese may be added at this stage. These are given different names. For example, potato flour pasta dough is called gnocchi; spinach puree pasta dough is called pasta paglia e fieno etc. The pasta is kneaded for a few minutes till smooth, workable and soft. The dough is then rested under a cloth for few more minutes before it can be rolled out. With a pasta maker, the dough can be rolled out to make sheets, ribbons, thread or straws of pasta. The pasta can then be used immediately or set out to dry for later use.
Preferable Cooking Methods for Pasta Dough
Fresh pasta dough is used to make fresh pasta that has to be used immediately. Traditionally, fresh pasta is usually served in creamy cheese sauces or sauces with delicate flavors, as, it absorbs the sauce better. Dried pasta combines well with thick, tomato-based meaty sauces. Dry pasta has a firmer and denser texture that retains it taste and shape better.