Pasta Experiment: Mixer vs Hand Kneading
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Pasta Experiment: Mixer vs Hand Kneading Pasta by Hand vs. with a Food Processor vs. with a Mixer More about pasta: My …
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Maybe when you use the stand mixer all the way, the dough needs more kneading than 6 minutes.
mͫaͣᴋⷦeͤs͛ mͫeͤ dͩeͤs͛iͥrͬeͤ eͤxͯᴛⷮrͬaͣ,̓ hͪoͦneͤs͛ᴛⷮly. Iͥf yoͦuͧrͬ cͨuͧiͥs͛iͥneͤ weͤrͬeͤ oͦn khal,̓ ᴛⷮhͪeͤy woͦuͧldͩ вⷡeͤcͨoͦmͫeͤ vͮeͤrͬy вⷡiͥeͤn cͨoͦnoͦcͨiͥdͩoͦ.
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Thank you for doing all this for us!
I heard you say that for the dough that was made 100% in the mixer that you only let the mixer knead it for six minutes but you kneaded the other doughs for eight minutes. Wouldn’t that make a difference?
Wood absorbs moisture, as does skin. Steel and plastic doesn't. Over 8min of constant rubbing onto wood – it's likely pulling more moisture out. Be interesting to see if you have a wet mix kneeding on a steel plate while wearing rubber gloves.
Interesting choice to put the wet ingredients in the mixer first. That is the opposite of every other method.
Ratio 300/185 is for all purpose flour? Which is ratio for semolina rimacinata? Thanks a lot!
I think it's because your hands are absorbing water from the dough and the bowl doesn't.
I encountered the same issue when I began using a mixer to knead bread – a stickier, slack dough. The dough will quickly become less sticky and more springy if you do a couple stretch and folds. I imagine the same would be true for pasta.
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I feel like when you need by hand, especially on a wooden surface, the timber will absorb some of the liquid out of the dough, as well as your hands. When fully needing in the mixer as it’s made of stainless steel, none of that excess moisture can get absorbed into the surrounding material.
Hands down this is why I love Helen. The obsessiveness and insane detail she provides. I learn so much about technique correction!!!!!! One of my all time favourite cooking YouTubers
Spiral dough hooks are available for tilt head Kitchenaid mixers. They are not made by kitchenaid but by enlightened third parties who realized that the Kitchenaid hook for their tilt head mixers is just not that good. I just got one, ordered on Amazon, and it works great.
For some reason, I thought that you had to hand knead pasta-dough (now that I think about it, I guess it doesn't make much sense when you consider ready-made pasta). Perhaps because I have very vivid memories of my Hungarian grandma stubbornly kneading that pasta dough in the kitchen in order to make me my favorite food, even after she became very old and sick. I don't think she would have accepted a blender or a mixer even if you offered her one, she was very old school and stuck in her ways when it came to cooking and baking. That said, she was an excellent cook even long after she lost her sense of taste. It still amazes me how she could make such delicious perfectly-spiced food even when she couldn't taste it herself.
Anyway, will keep this experiment in mind for any future pasta-adventures!
I'd love to see what you did with all those leftover egg whites!
Next week – варенники с вишней, пельмени, , can't wait, go Helen!!!
What about pasta machines?
Maybe it's the surface against which the dough is pressed when kneading? You said yourself that after resting the last dough didn't behave that differently – maybe it's just how its surface feels right after being pressed against the metal bowl versus the wooden counter top? Just an idea!
So many people asked about bread flour vs. all-purpose vs. semolina vs. 00. I made a video about it already. It's linked in the description below. It seems like everyone has theories about why the mixer dough is wetter. Is my wood board absorbing water? It's not a wood board. It's a finished wood counter. As far as I am aware it's not porous. I can leave a beet on it and wipe it off 2 hours later. It's possible that this counter is absorbing some moisture, but it's not likely. Are my hands heating the dough? That one I can tell you definitely. My hands are insanely cold. The dough that I kneaded by hand was much cooler than the dough that came out of a mixer. Of course, if a warm handed person was kneading this dough, it might have ended up stickier. As far as the kneading time. A mixer with a spiral hook is very aggressive. 8 min by hand doesn't equal 8 min in a mixer. I have let the pasta dough run longer than 6 min in the past and it didn't get any less sticky. The point of this video was not to come up with a theory. The point was to describe a phenomenon.
Does bread flour produce a better pasta than using semolina flour or a half n half mixture each?
I think the difference for the last batch is the wooden board. Its surface absorbs some of the moisture leaving the dough of the first 3 batches a tiny bit dryer than the final one, that was only in metal bowl with a flat non absorbing surface.
Where is the video/recipe for your Eastern European Dumplings?
Thank you for that video. You may have solved my sourdough bread problems. They always come out of the mixer sticky, and don't like to hold shape the way I want them to. Will add some hand kneading to them and see how it goes.
by hand, you are actually applying more heat during kneading and evaporating moisture, where the mixer does not add the heat generally, except large batches and heat transfers from motor through hook. I always add a bit more flour as you suggested and solves the problem
I always had a sense that doughs I make in the mixer always turn out feeling wetter than ones I make by hand with the same ratio. Glad to see I'm not crazy!
So I guess the next test is to try a longer mixer-only knead?
Seems like the moisture discrepancy would be due to a cutting board absorbing some moisture while kneading? Plastic is also somewhat porous so it can absorb some (explains why food processor was similar to hand). A good test could be stainless steel work surface vs stand mixer.
How much moisture gets absorbed by your wooden counter or hands?
Haha, this video comes out the very day I was going to try the whole process with a spiral hook I just bought. Great tip about adding more flour. I hope it turns out good, I'm not a fan of hand kneading.
porous kneading board pulls out water from the dough during the hand kneading compared to the one done only in the bowl? 😉
I love your in detailed research on all recipes! 💜