Can I laminate pasta dough with meat?
I've seen a number of sites talk about laminating pasta dough with herbs and it looks lovely. But I haven't seen anything about doing this with meat. I assume you wouldn't want to do it with uncooked meat, but I feel like you could do with thin slices of cured or cooked meat.
- Is it possible to laminate pasta dough with meat?
- Has anyone done this before?
Best Answer
Hmmmm very interesting idea.
You would need very thin flexible slices of meat of a consistent thickness, possibly tenderized. I can't see this being easily done at home unless you happen to have a meat slicer - or can access meats prepared like this.
I suspect that cured, readily sliced meats would work best in terms of consistency for the meat; something like Prosciutto could work just fine, because it is thinly sliced and fairly consistent in thickness. It would perhaps work with sushi grade Tuna or other fairly firm fish (salmon) that can be sliced thinly - the only difficulty then would be cooking it, which would ruin the texture I think.
I don't think that raw meats would work well at all, though carpaccio?? - it would be very difficult to slice them and you would have problems with contamination of your pasta machine, even if things went perfectly.
I can see some pretty interesting pasta coming out of this - imagine having alternating pieces of prosciutto with herb in a wide noodle, or even layered herb and meat.
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Should you laminate pasta dough?
Laminating the dough like this ensures that your pasta will have good texture and bite. After the dough is laminated, you can keep reducing the width setting on your pasta machine until the dough is at the thickness you like, remembering to flour the pasta and the machine if anything is sticking.How many times do you laminate pasta dough?
Laminating the Dough You should do this at least 2-3 times per piece of dough (though some suggest up to 10), folding it and returning it into the roller on the widest setting each time. This process is called laminating and it helps gluten formation which makes for better pasta texture.How do you make pasta dough more elastic?
Press the heel of the hand into the ball of dough, pushing forward and down with your upper body. Rotate the ball of dough 45\xb0 and repeat. Continue kneading \u2013 for about 10 minutes \u2013 until the dough is firm and elastic. (At this stage it will feel more firm than elastic.)What is pasta lamination?
Laminating is basically a process of folding the dough into a smaller package and feeding it back into the pasta maker. The main argument for laminating has to do with the final texture of your dough, but it's also a great way to patch up any pesky holes.How to make eggless LAMINATED PASTA (Tips they don’t tell you)
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