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.
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