Staccato Pasta
Applying espresso layering to pasta
I have been making staccato espresso for a few years, and I decided to apply the same concept to pasta. In espresso, I sift coffee to make three layers of fine, medium, and coarse grounds. Then I layer these for a better shot. Could I do this with pasta too?
When I make pasta at home, I use semolina and 00 flour together. Semolina is coarse flour, and 00 is fine flour. So I tested this out by making separate dough balls.
Then I cut them to equal weights.
I used a pair of fine and coarse dough balls, and I made the long sheets of pasta.
Then I put the finer flour sheet on top of the coarser sheet, and I stretched it out to size.
I let dry a little, and then I ran the sheet together through the finest setting on the roller.
The staccato pasta was more tender than usual, but visually, it looked the same. I didn’t notice a particular texture, but it felt more delicate. I don’t think I would do it again, but I enjoyed trying something strange.
If you like, follow me on Twitter, YouTube, and Instagram where I post videos of espresso shots on different machines and espresso related stuff. You can also find me on LinkedIn. You can also follow me on Medium and Subscribe.
Further readings of mine:
Collection of Espresso Articles
A Collection of Work and School Stories
Measuring Coffee Grind Particle Distribution using Image Processing
A Summary of the Staccato Lifestyle
Measuring Coffee Grind Distribution
Espresso Baskets and Related Topics
