Egg pasta vs. water+semolina pasta texture
I recently started experimenting with making pasta from semolina flour and water. I noticed it has a slightly "slimy" texture after cooking, compared to that made with eggs.
Is it supposed to be like that? If not, should I knead it more? Or add more flour?
Best Answer
usually in Italy, when we make "homemade" pasta without eggs, we used to leaving the pasta some hours to dry. If the pasta is drier, the "slimy" effect tends to fade.
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What is the difference between semolina pasta and regular pasta?
Semolina is high in gluten, which helps pasta keep its shape while cooking. All purpose flour is white in color, and has little to no odor. This is the most common type of flour you can find. It's made from removing the brown shell from wheat grains, then it's milled, refined and bleached.What is the texture of egg noodles?
Unlike the plain noodles that are made of flour and water, egg noodles have a more springy texture when you chew them. It is the protein in the eggs that contribute to the springy texture. Moreover, egg noodles are good for stir fries as they don't get mushy easily.What is the best texture for pasta dough?
The texture should be soft and the dough velvety to the touch, and elastic. The dough should be worked at least 5-10 minutes to develop the gluten which is fundamental for the final consistency of the pasta.What is the difference between egg pasta and wheat pasta?
Both egg noodles and pasta are unleavened dough products. Here are some of the differences: Ingredients: The main difference between egg noodles and pasta is that the former must contain eggs. Cooked texture: Many egg noodle recipes call for cooking the noodles until they're soft and tender.Fresh Pasta with SEMOLINA FLOUR - Eggless Pasta Dough
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