Pappardelle
Fettuccine
Recipe Used:
(Prepared by Justin Kenney)
Notes:
In regards to yesterday, a discussion between Justin and myself has yielded the following conclusion, the dough did no form up properly because egg yolks were possibly too small. Pasta did not meet laminating standards because when working with an all morebread flour recipe, more passes are required. The dough did strangely meet all qualifications, sans a cook test though.
Advised to do a test batch when using a different recipe. Can't rely on data supported on differentiations.
Yield:
Unknown, as I did no make the pasta dough today. It was done when I came in. Doughballs weighed in at 2 3/4 pounds.
Using 6 pounds of dough, I was able to produce 22 4oz orders of Papardelle. I was also able to produce 23 4oz orders of Fettucine. The dough felt good, it had a nice smooth feel, and smelled subtly of eggs, both good signs and produced the proper tensions in my hands. inspection against previous batch was not possible today, as previous batch may have been faulty.
No Cook test could be procured this afternoon.
Notes:
Willie made no mention of the pasta cooking too quickly, or too long, though from my own personal inspection during the night shift, the pasta looked fine. Was advised by Carla(one of the two wonderful owners) it was perfectly okay to put the name of the business down.
Did not get to participate in rolling gnocchi today.
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