On food and cooking the science and lore of the kitchen ( PDFDrive ) 1087

To make egg pasta, the ingredients are mixed in proportions that give a stiff dough; the dough is kneaded until smooth, allowed to rest and relax, rolled out, and then cut into the desired shapes The fresh pasta is perishable, and if made with eggs carries a slight possibility of salmonella contamination; it should be cooked immediately or wrapped and refrigerated Prolonged drying at kitchen temperature may allow microbes to multiply to hazardous levels Fresh pasta cooks quickly, in a few seconds or minutes depending on thickness Dried Durum Pasta The standard Italian pastas, and Italian-style pastas from around the world, are made from durum wheat, with its distinctive flavor, attractive yellow color, and abundant gluten proteins Durum pastas are seldom made with eggs Their gluten proteins give the dried noodles a hard, glassy interior; during cooking they limit the loss of dissolved proteins and gelated starch, and make a firm noodle Making Durum Pasta Dough and Shapes Durum pasta is made from semolina, which is milled durum endosperm with a characteristically coarse particle size, 0.15– 0.5 mm across, thanks to the hard nature of durum endosperm (finer grinding causes excessive damage to starch granules) Flat pasta shapes are punched from out of a sheet of dough Long noodles and short thick ones are formed by extruding the dough through the holes of a die at high pressure The movement, pressure, and heat of extrusion change the structure of the dough by shearing the protein network apart, mixing it more intimately with starch granules that have been partly gelated by the heat and pressure, and allowing broken protein bonds to re-form and stabilize the new network Noodles extruded through modern low-friction Teflon dies end ... are formed by extruding the dough through the holes of a die at high pressure The movement, pressure, and heat of extrusion change the structure of the dough by shearing the protein network apart,... thanks to the hard nature of durum endosperm (finer grinding causes excessive damage to starch granules) Flat pasta shapes are punched from out of a sheet of dough Long noodles and short thick ones... intimately with starch granules that have been partly gelated by the heat and pressure, and allowing broken protein bonds to re-form and stabilize the new network Noodles extruded through modern low-friction Teflon dies end