HANDMADE DRY PASTA AT HOME

Описание: One way to store your handmade pasta at home is to dry it, but to achieve better results is much better to prepare a dough that has no eggs inside. This will give you longer shelf life, better colour, and less chance that the pasta will rotten or go bad.
The recipe is very simple 2 parts of semolina flour are mixed with 1 part water. The dough has to be mixed for at least 10 minutes by hand to make that gluten has been activated. This will help you to achieve better shaping of the pasta. The Geometry of Pasta book recommends that the dough should be with the resistance of a stress ball.

It's important that the dough is dried in space with less humidity or in the oven at a very low temperature or inside of a dehydrator.
In our experience this type of dough is not very good for thick types of pasta, simply because after it been dried the boiling process takes longer than 25 min., we would recommend you to make thin shapes like Spaghetti, Tagliatelle, Pappardelle, Trofie and etc.
As we have shown you in the previous episode, we have decided to use recipes from the book The Geometry of Pasta, which is a great source of recipes that include the most typical shapes of pasta and sauces, that would be served originally together.

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Equipment :
"The Geometry of Pasta" book - https://geni.us/TheGeometryofPasta
Chopping board - https://geni.us/ChoppingBoard
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