Many years ago we developed the technique for vacuum sealing cookie dough to expedite its hydration. We quickly applied the idea to other kinds of dough from tart to bread to pasta. The vacuum sealer is an essential tool in making fresh pasta dough quickly and efficiently without the need to excessively knead. It is a functional short cut that enhances the finished product. This is because kneading is done to develop gluten and that gluten is passively developed when the dough is uniformly hydrated.
Durum Model
450 grams durum flour
3 grams salt
200 grams water
Put the flour and salt in a medium bowl. Pour the water into the flour and use your fingers to disperse the water and bring the flour into a crumbly mass. Keep working it with your fingers, squeezing the flour into a rough and shaggy ball. Fold the mass onto itself, beginning to knead the dough. It will feel both dry and moist. Keep kneading the dough until it forms a ball and all of the flour is absorbed. Put the ball on the counter and continue to push, pull, and rotate the dough. It will resemble a rough semi-smooth pasta dough. Put the pasta dough into a vacuum bag and seal on high pressure.
When the dough is vacuum sealed it becomes fully hydrated and ready to roll. This particular dough is designed and destined for trofie and orecchiette, a few shapes I am looking to master.
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July 17, 2009
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