I get strange results with dried homemade orecchiette: the outer layers soften up too much, and the inside doesn't get quite cooked through. So the pasta ends up both overcooked (mushy) and undercooked (too al dente).
The recipe is simple: semolina plus enough water to bring it together. Fresh or dried for an hour or so, they have a great texture. But left to completely dry, and I get the results described above.
I've bought dried orecchiette that cook fine, and their thickness is basically the same as my self-made pasta; so it's not the thickness. Do the store-bought versions have other ingredients to change the cooking?
It's a great pasta, and easy enough to make a large amount in one batch---I'd love to find a way to make it in large batches and dry it for later use. Any tips?
Submitted February 28, 2017 at 07:26PM by Boscoverde http://ift.tt/2m5arVC
No comments:
Post a Comment