Q. Can you use vitamix to mix dough?
You can grind whole-grain flour and knead dough in your Vitamix machine for fresh, homemade flavor in every meal. Get creative with homemade pasta, sourdough bread, soft pretzels, and more.
Q. What kind of hydration do you use for pasta dough?
between 48 to 55%
Good pasta dough is usually somewhere between 48 to 55% water (by weight) and that level of hydration makes for a tender pasta. Generally, start by making a wetter dough because it’s easier to add more flour than it is to add water.
Table of Contents
- Q. Can you use vitamix to mix dough?
- Q. What kind of hydration do you use for pasta dough?
- Q. What does adding egg to pasta dough do?
- Q. How long should you knead pasta dough for?
- Q. Can you make dough in Vitamix wet container?
- Q. Why is my homemade pasta chewy?
- Q. Should eggs be cold or room temp for making pasta?
- Q. Why is my pasta chewy?
- Q. Does pasta need egg?
- Q. Does Vitamix have food processor?
Q. What does adding egg to pasta dough do?
When the flour is kneaded with moisture (from the eggs), the protein forms strands of gluten that give the pasta its structure and strength. As well as providing water for the gluten, eggs also give fat, which enriches the dough, giving it a smooth, silky finish.
Q. How long should you knead pasta dough for?
-Turn the pasta dough out onto a lightly floured work surface and knead for 10-15 minutes, or until the dough is smooth and elastic. -Wrap the dough in cling film and chill in the fridge for at least 30 minutes. It is then ready to roll.
Q. Can you make dough in Vitamix wet container?
You do not need a Dry Grains Container to make doughs. You can make doughs in any Vitamix container of any size.
Q. Why is my homemade pasta chewy?
Homemade pasta should be rolled out thin to allow for even cooking on the outside and the inside. Most home cooks simply give up too early when they roll their pasta by hand, which is why they end up with pasta that’s chewy.
Q. Should eggs be cold or room temp for making pasta?
In making pasta it is important to avoid cold so use room temperature eggs. Also, do not work on a naturally cold surface such as marble or stainless steel.
Q. Why is my pasta chewy?
Chewy pasta is due to the pasta being too thick. Most pasta should be rolled out to 2-4mm thick, which is thin enough to see your fingers through. Rolling pasta out by hand is tough and you likely won’t get thin enough, so it would be better to use a pasta roller for thinner and more even pasta sheets.
Q. Does pasta need egg?
Your typical fresh, Italian-style pasta is made from a combination of eggs and flour. Dry pasta, on the other hand, typically contains no eggs. It’s made by mixing semolina flour—a coarse wheat flour—and water.
Q. Does Vitamix have food processor?
The Vitamix Food Processor Attachment is a joy to use – it simplifies food prep so you can spend less time chopping, dicing and slicing, and more time perfecting each delicious, whole-food meal.
