How important are ingredient ratios in pasta-making (as compared to baking)?
It's well-known that the ratios of ingredients matter a lot in baking -- tiny changes in ingredient ratios can create big changes in the quality of results.
However, there are other situations where ingredient ratios don't matter as much (for instance, it doesn't matter much whether you use x grams or x+1 grams of tomatoes in a salad).
Question: In pasta-making, how sensitive is the quality of pasta to changes in ingredient ratios, and how does this sensitivity compare with that of baking?
Best Answer
Proper hydration of flours is important in pasta making, so ingredient ratios are critical. How critical depends on the type of pasta (egg based fresh pasta is probably more forgiving than water based pasta that is intended to be extruded and dried). So, it sort of depends on why you are asking the question. For a restaurant or pasta company looking for the best quality and consistency, it is essential to have the proper ratio.
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Why are ratios important in cooking?
Culinary ratios are one tool that helps cooks be more efficient and productive in the kitchen without the need for recipes. Ratios aid in recipe analysis and formulation, and open up a chef's creativity to modify and create new recipes while helping achieve a better understanding of the science of cooking.Why is ratio and proportion important in baking?
Yes, ratio and proportion\u2014two major mathematical concepts\u2014are important in cooking (as is addition, subtraction, multiplication, and division). Any change in this ratio and the recipe's result will not be the same\u2014and the food might not be edible.What is the ratio formula for pasta?
The Ratio. And the key ratio here is 1:2. For every 4 ounces of pasta, you want 8 ounces of liquid. Four ounces will make a good portion for one person, so if you have a family of four, you will want 1 pound of pasta and 32 ounces of liquid.How are ratios used in baking?
How Baking Ratios Work. Baking ratios are based on, you guessed it, math. To keep things short and sweet, baking ratios are broken down into \u201cparts.\u201d These parts describe how much you need of each basic ingredient (like eggs, liquid and flour) and they must all be measured in the same unit of measurement.Ratios for recipes
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Answer 2
I always start with the recipe but add about 1/2 cup less flour. The size of the eggs will always affect your rations unless you weigh your ingredients.
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