Some nights I really wish I had access to good Chinese takeout. I'm too tired to make my own and oh, how I miss Peking Duck Forest Hills. Fortunately Alex was up to the task of cooking dinner. We had a corn flour radiatore from a recent workshop and carbonara ingredients leftover from today's photo shoot. In short order there was a delicious and comforting pasta to help fill my belly and soothe away the inordinate amount of stress that I had accumulated during the day.
Corn Pasta Dough for the Extruder
90 grams Semolina
160 grams smoked instant masa
650 grams corn flour
1100 grams AP flour
13 grams baking soda
680 grams water
Put the semolina, smoked masa, corn flour, AP flour and baking soda into the pasta machine and mix to distribute in the hopper. With the machine running, drizzle the water into the machine. Mix the dough for 6-7 minutes. Check the consistency of the dough after four minutes. It should begin to resemble course streusel. Squeeze the dough together in your hand. Break the dough apart. If it breaks cleanly the dough has enough water. If it crumbles, add additional water in 20-gram increments. Once the dough is the right consistency let it knead in the machine for a few minutes. If you are in a hurry you could begin extruding immediately but it's better to let it rest for in the machine for 10 minutes for ideal hydration.
Years Past
