Linguine
Fettuccine
Recipe used:
Notes:
No Semolina available, Pasta dough didn't form with ratio of water/egg yolks, added more water, roughly another six ounces per doughball to gain form.
Yield:
3 3 1/2 pound doughballs.
Notes:
Dough had assumed feel and smell, and tensile strength that is normally looked for. Did confront issues with first doughball breaking apart during first run through machine, Possibly because of extra water needed to help form the doughball, looking back to 031809, Dough was similarly unacceptable, though instead of adding water to form doughball, JV forced dough through rollers at 7 until rough sheets were formed. Notably, we were running low on semolina. Pasta was fine on 031809.
WS noted that the Linguine was cooking too quickly. and Fettucine was inconsistent, inconsistency may have been based on previous two days worth of Fettucine, as noted by JV. Will have to discuss the Linguine issue with Justin later.
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