Any tips/resources/guidelines for making homemade pasta with other flours/grains?
I've made homemade pasta with AP, 00, semolina, and durham flour. Now, I'm interested in experimenting with incorporating farro (because I had a great farro pasta dish at a local restaurant) or rice flour (because I have some gluten free friends). How should this be done? What are the rules?
Best Answer
You should have no trouble making egg pasta with farro. There are a million different recipes for egg pasta, and as I'm sure you've discovered. It's all about developing the gluten and having a good water content. I like to use two cups flour to two whole eggs plus four yolks, a tablespoon of olive oil, and a pinch of salt. The mistakes I made early on were usually around not kneading enough or using too much flour.
Rice flour, on the other hand, is another story. It is a lot harder using a pasta machine to roll out flour that has no gluten, so you may want to roll by hand and use for recipes that are more forgiving of the thickness of the dough.
Pictures about "Any tips/resources/guidelines for making homemade pasta with other flours/grains?"
What flour can you use to make pasta?
All-purpose flour does what it says on the tin, so it's perfectly fine to use for making pasta. However, most pasta recipes will recommend either semola or \u201c00\u201d flour. Your choice depends entirely on which pasta shape you're craving!Can I use bread flour for pasta?
Bread flour is high in gluten, so it's also suitable for making pasta. In fact, there's enough gluten in bread flour that adding eggs isn't crucial \u2013 it's actually more suited for use in a dough without egg (pasta bianca).What is the ratio of flour to eggs for pasta?
Ratio: Fresh pasta dough is always made with 3 parts flour and 2 parts egg, the ratio is 3 : 2. One large-size egg weighs about 2 ounces; one cup of flour weighs about 5 ounces. Use one large-size egg for each full serving you want to make, to that add 1 \xbd the egg's weight in flour.Is making your own pasta worth it?
The time and effort required to prepare homemade pasta are definitely worth it. You reward? Delicate and delicious pasta dough with silky texture and rich flavours that will elevate your pasta dishes.Making Pasta | Tips For Choosing Your Flour and Your Recipe
More answers regarding any tips/resources/guidelines for making homemade pasta with other flours/grains?
Answer 2
From the pasta grannies, it looks to be the same as regular flour; most recipes I've seen, add a little bit of regular flour.
(anecdotal) I've taken a pasta class a few months ago in Rome and we used farro flour and the ratios were more or less the same as regular flour.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Jorge Zapata, Flora Westbrook, Klaus Nielsen, Klaus Nielsen