@_noregrettispaghetti: Have you tried this technique before? It’s called pasta ruvida - rough pasta - and it’s a way of introducing more texture to your sheeted dough. Now I’m never one to gatekeep so I wanted to share how I did it - 1. Start with a drier dough if you’re comfortable. I think my master dough recipe works quite well for this one! ☺️ 2. Roll the dough to the thickest setting - I like to pass through 0 and use my hands to widen the sheet then pass through 1 - unlike usual, I skip the fold/lamination phase all together. Make sure to generously dust the dough with semolina flour between passes. 3. Let the dough dry for a while - I found up to an hour worked but if you’re working with a more hydrated dough you might need longer. 4. Add another generous dusting of semolina flour all over the dough. Then pass through your desired setting or as close to as the dough will fit - e.g. setting 6 - you can do a subsequent pass at 7 if desired. And that’s it! The combination of partially drying the dough then forcing it through a thin setting helps to create this wonderful rough texture, perfect for sauce catching. Would I use this technique for everything? No. It’s time consuming and I don’t think it’s necessary for every shape. However if you’re making something like pappardelle or tagliatelle, this is an absolute must. I don’t think I’ll be able to go back! Enjoy ☺️ #pasta #pastatherapy #pastafresca #pastalover

Gabriella

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Monday 30 June 2025 19:47:50 GMT