The Secret to Great Semolina Pasta: Master the Art of Homemade Dough

The secret to a great semolina pasta lies in using hard durum wheat, which makes the pasta tougher and less soft than regular pasta dough. This allows for easier shaping and a perfect bite.

Homemade semolina pasta dough is easy to make and requires a blend of flour and egg to create delicious and tender pasta. It is important to note the ratio of two parts semolina to one part water by weight when making this pasta.

By following these tips, you can create the best basic semolina pasta recipe and enjoy the unique taste and texture of semolina pasta.

I. Introduction To Semolina Pasta

Discover the secret to creating a delicious semolina pasta recipe with the perfect texture and bite. Made with hard durum wheat, this pasta is tougher and easier to form into shapes. Try it out today for a satisfying homemade pasta experience.

Understanding The Characteristics Of Semolina Pasta

Semolina pasta is a type of pasta that is made using semolina flour, which is derived from hard durum wheat. Semolina flour gives this pasta its unique characteristics and sets it apart from regular pasta dough. One of the defining features of semolina pasta is its tough texture, which makes it less soft compared to other types of pasta. This texture makes semolina pasta extremely easy to form into various shapes and gives it a satisfying bite when cooked.

Explaining The Benefits Of Using Semolina Flour

The choice to use semolina flour in pasta dough comes with several benefits. First and foremost, semolina flour is known for its high protein content, which contributes to the chewy texture and rich flavor of the pasta. The higher protein content in semolina flour also makes the pasta more filling and satisfying. Additionally, semolina flour has a coarse texture, which allows the pasta to better absorb the sauce, ensuring that each bite is bursting with flavor. This characteristic makes semolina pasta an excellent choice for dishes with robust sauces or hearty ingredients.

Highlighting The Importance Of Mastering Homemade Dough

When it comes to making semolina pasta, mastering the art of homemade dough is crucial. By making your pasta dough, you have complete control over the ingredients and can tailor the pasta to your preferences. The process of making homemade semolina pasta dough involves a blend of semolina flour and eggs, resulting in tender pasta that boasts the perfect balance of texture and bite. By taking the time to master the technique of creating homemade dough, you can elevate your pasta dishes to a whole new level of excellence.

In conclusion, understanding the characteristics of semolina pasta, appreciating the benefits of using semolina flour, and mastering the art of homemade dough are vital elements in creating great semolina pasta. By utilizing semolina flour, you can achieve pasta that is tougher and more flavorful than regular pasta. Taking the time to make your pasta dough ensures that each bite is tailored to your preferences and results in a truly exceptional pasta dish.

The Secret to Great Semolina Pasta: Master the Art of Homemade Dough

Credit: www.amazon.com

Ii. Choosing Between Semolina Or Egg Pasta

The secret to great semolina pasta lies in its texture and bite. Made with hard durum wheat, semolina pasta is tougher and less soft than regular pasta dough, making it easy to shape and giving it a deliciously chewy consistency.

Whether you choose semolina or egg pasta, the key is to find the perfect balance of ingredients for the best homemade pasta experience.

Comparing The Differences Between Semolina And Egg Pasta

When it comes to making pasta from scratch, one important decision to make is whether to use semolina or egg pasta. Both types have their unique characteristics that can greatly influence the flavor, texture, and cooking properties of your homemade pasta.

Discussing The Flavor, Texture, And Cooking Properties Of Each

Semolina Pasta: Semolina pasta is made with hard durum wheat, resulting in a tougher and less soft dough compared to regular pasta. This gives semolina pasta a firmer texture and a slightly grainy bite. Semolina pasta has a rich, nutty flavor that pairs well with hearty sauces and robust ingredients.

Egg Pasta: Egg pasta, on the other hand, is made with a combination of flour and eggs. The addition of eggs gives the dough a softer and more tender texture compared to semolina pasta. Egg pasta has a smoother and silkier mouthfeel, with a slightly richer taste due to the incorporation of eggs.

When it comes to cooking properties, semolina pasta holds its shape better and is less likely to become mushy when cooked. It has a great ability to absorb sauce, making it perfect for dishes where you want the pasta to be the star. Egg pasta has a more delicate structure and requires a shorter cooking time, as it can easily become overcooked and lose its desired texture if not watched closely.

Tips For Deciding Which Type Of Pasta To Make

If you’re unsure which type of pasta to make, here are some tips that can help you decide:

  1. Consider the Recipe: Some recipes are better suited for semolina pasta, while others may call for egg pasta. Take into account the flavors and ingredients of your dish, and choose the pasta dough that will complement them best.
  2. Personal Preference: Think about your personal preference in terms of texture and taste. Do you prefer a firmer and slightly grainy bite or a softer and smoother mouthfeel?
  3. Experiment and Explore: Don’t be afraid to experiment with both types of pasta. Try making different shapes and sizes using both semolina and egg pasta dough to see which one you enjoy working with and eating more.

In conclusion, whether you choose to make semolina or egg pasta, both options offer unique qualities that can enhance your homemade pasta experience. Consider the flavor, texture, and cooking properties of each, and let your personal preferences and the recipe guide your decision. Happy pasta making!

Iii. Getting Started: The Best Basic Semolina Pasta Recipe

Discover the secret to making great semolina pasta with the best basic recipe. This easy-to-follow guide will show you how to create delicious, tender pasta with the perfect bite. Say goodbye to store-bought pasta and impress your friends and family with your homemade creations.

To create the perfect semolina pasta dough, it’s important to understand the ingredients and the step-by-step process. By following these instructions and incorporating some tips and tricks, you can achieve the ideal texture and consistency for your homemade semolina pasta.

Breaking Down The Ingredients Needed For Semolina Pasta Dough

The beauty of making semolina pasta lies in its simplicity. You only need a few basic ingredients to create delicious and tender pasta. Here’s what you’ll need:

  • 2 cups of semolina flour
  • 1 cup of water
  • A pinch of salt (optional)

These ingredients are easily accessible and can be found in most grocery stores. The semolina flour is the star ingredient here, giving the pasta its unique texture and bite.

Providing Step-by-step Instructions For Making The Dough

Now that we have our ingredients ready, let’s dive into the step-by-step process of making the best basic semolina pasta:

  1. Measure out the semolina flour and place it in a large mixing bowl.
  2. Add a pinch of salt to the flour (if desired) for added flavor.
  3. Create a well in the center of the flour and gradually pour in the water.
  4. Use a fork or your hands to gradually incorporate the flour and water until a rough dough forms.
  5. Transfer the dough onto a clean surface and knead it for about 5-10 minutes, until it becomes smooth and elastic.
  6. Shape the dough into a ball and cover it with a damp kitchen towel or plastic wrap.
  7. Allow the dough to rest for at least 30 minutes to 1 hour, which allows the gluten to relax and makes it easier to roll out.
  8. Divide the dough into smaller portions and roll them out into thin sheets using a pasta machine or a rolling pin.
  9. Cut the sheets into your desired pasta shape, whether it’s spaghetti, fettuccine, or ravioli.

These step-by-step instructions will guide you in creating a perfectly smooth and elastic semolina pasta dough.

Sharing Tips And Tricks For Achieving The Perfect Texture And Consistency

Here are some additional tips and tricks to keep in mind when making semolina pasta:

  • Rest the dough: Allowing the dough to rest for at least 30 minutes is crucial as it allows the gluten to relax, resulting in a more pliable and easier-to-handle dough.
  • Don’t overwork the dough: While kneading is important to develop gluten, be careful not to overdo it. Overworking the dough can make it tough and chewy.
  • Use a pasta machine: Using a pasta machine will help achieve consistent thickness and make the rolling process much easier.
  • Dust with flour: When rolling out your pasta dough, make sure to dust it with flour to prevent sticking.
  • Cook it al dente: Semolina pasta is best enjoyed al dente, which means it’s cooked until it’s still slightly firm to the bite. This will give you the perfect texture.

By following these tips and tricks, you’ll be able to create delicious homemade semolina pasta that rivals any store-bought variety.

Iv. Cutting And Shaping Your Pasta

Discover the secret to creating great semolina pasta with this easy-to-follow cutting and shaping guide. Made with hard durum wheat, this pasta dough is tougher and provides the perfect texture for homemade pasta dishes. Get ready to enjoy delicious, tender pasta that will impress your family and friends.

Exploring Various Techniques And Tools For Cutting And Shaping Pasta

Once you’ve made your semolina pasta dough, it’s time to transform it into your desired pasta shape. There are numerous techniques and tools available to help you achieve professional-looking results. Let’s explore some of the most popular options:

  1. Pasta Machine: A pasta machine is a versatile tool that allows you to roll out the dough to a consistent thickness and cut it into various shapes. Simply feed the dough through the machine’s rollers while gradually reducing the thickness until you reach the desired thinness. Then, use the cutting attachment to create your desired pasta shape.
  2. Pasta Cutter: If you prefer a more hands-on approach, a pasta cutter or pizza wheel can be used to cut the rolled-out dough into strips for shapes like spaghetti or fettuccine. This method gives you more control over the width of the pasta.
  3. Cookie Cutters: Consider using cookie cutters for unique and fun pasta shapes. These can be especially handy when making stuffed pasta like ravioli or tortellini. Simply press the cookie cutter onto the rolled-out dough and remove the excess dough around the shape.

Demonstrating How To Make Different Pasta Shapes, Such As Spaghetti, Fettuccine, And Farfalle

Now, let’s put those cutting and shaping techniques into practice. Here’s how you can make some classic pasta shapes:

  1. Spaghetti: Roll out the pasta dough to your desired thinness, then use a pasta machine or pasta cutter to cut it into thin strips. Dust the freshly cut strands with semolina flour to prevent them from sticking together.
  2. Fettuccine: Similar to spaghetti, roll out the dough and cut it into wider strips with a pasta machine or pasta cutter. Fettuccine is typically wider than spaghetti, giving it a more substantial texture.
  3. Farfalle: To make the charming bow-tie-shaped pasta known as farfalle, use a pasta cutter or cookie cutter to cut small squares from the rolled-out dough. Pinch the center of each square lengthwise to create the signature pleated shape.

Offering Suggestions For Pairing Different Pasta Shapes With Sauces

Choosing the right pasta shape can enhance your overall pasta dish experience. Here are some suggestions for pairing different pasta shapes with sauces:

Pasta ShapeIdeal Sauce Pairing
SpaghettiClassic tomato sauce with meatballs, or a simple garlic and olive oil sauce.
FettuccineCreamy Alfredo sauce, or a rich carbonara sauce with pancetta and eggs.
FarfalleLight and vibrant pesto sauce, or a delicate butter and sage sauce.

Remember, these are just starting points, and you can always get creative with your pasta shape and sauce pairings. The goal is to create a harmonious combination that complements each other’s flavors and textures.

V. Troubleshooting And Faqs

Learn the secret to creating great semolina pasta with this easy-to-follow recipe. Made with hard durum wheat, this pasta has a tougher texture and is easy to form into various shapes. Combine flour and egg to create tender pasta with the perfect bite.

Addressing Common Issues When Working With Semolina Pasta Dough

Working with semolina pasta dough can sometimes pose a few challenges, but with the right techniques, you can overcome them easily. Here are some common issues you might encounter when making semolina pasta dough and how to address them:

Providing Solutions For Grainy Or Tough Pasta

If your homemade semolina pasta turns out grainy or tough, there are a few possible reasons and solutions to consider. Follow these tips to ensure your pasta comes out perfectly:

1. Adjust the hydration:

If your pasta dough feels dry or grainy, it might be due to inadequate hydration. Try adding a small amount of water gradually until the dough reaches a smooth and pliable consistency. Be careful not to add too much water, as it can make the dough sticky. Adjustments to hydration may vary based on the specific recipe you’re using.

2. Knead the dough thoroughly:

To achieve a smooth and elastic texture in your pasta dough, make sure to knead it thoroughly. Kneading helps develop gluten, which gives the pasta its desired chewiness. Take your time and knead the dough for at least 10-15 minutes or until it becomes smooth and springy.

3. Allow proper resting time:

Resting the pasta dough allows the semolina to absorb moisture and relax the gluten. This step is crucial for achieving a tender and well-structured pasta. Ensure you give the dough ample time to rest, typically for at least 30 minutes to an hour, covered with a damp cloth or plastic wrap. This resting period will help prevent graininess and improve the texture of the final product.

4. Adjust the pasta thickness:

If your pasta turns out too tough or chewy, it might be a result of rolling it too thin. Try adjusting the thickness settings on your pasta machine to create a slightly thicker pasta. This will give it a more tender bite when cooked.

5. Cook the pasta properly:

When cooking your homemade semolina pasta, pay attention to the cooking time. Overcooking can lead to a tougher texture. Follow the instructions for boiling times provided in your recipe and make sure to taste the pasta for doneness before draining.

Frequently Asked Questions Of The Secret To Great Semolina Pasta

If you have questions about making homemade semolina pasta, we’ve got you covered. Here are answers to some commonly asked questions:

Why Is My Semolina Pasta Grainy?

Semolina pasta can be grainy because semolina flour, made from durum wheat, has less elasticity than all-purpose flour. This can result in a coarser texture. However, this consistency helps pasta retain its shape when cooked. Italians often use semolina flour for traditional pasta recipes.

How long can I store homemade semolina pasta?

Homemade semolina pasta can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage. To freeze, lay the pasta in a single layer on a baking sheet and place it in the freezer until firm. Once firm, transfer the frozen pasta to a freezer-safe bag or container.

What Does Semolina Do To Pasta?

Semolina adds toughness and firmness to pasta, allowing it to hold its shape during cooking. It also provides a slightly grainy texture and a delicious bite. Semolina is commonly used in Italian pasta recipes and is favored for its unique characteristics.

Can I substitute all-purpose flour for semolina flour?

While you can substitute all-purpose flour for semolina flour, it will result in a different texture and flavor. Semolina flour gives the pasta a firmer texture and a unique, slightly nutty taste. If you don’t have semolina flour, you can use a combination of all-purpose flour and durum wheat flour to achieve a similar effect.

Can I dry homemade semolina pasta?

Yes, you can dry homemade semolina pasta for longer storage. After shaping the pasta, lay it out on a lightly floured surface or a drying rack. Allow it to dry for 12-24 hours or until completely firm and brittle. Once dry, store the pasta in an airtight container in a cool, dry place for up to several months.

Is Semolina Or 00 Flour Better For Pasta?

Semolina and 00 flour are both used for pasta, but semolina is tougher and creates a firmer texture.

Do Italians Use Semolina Flour For Pasta?

Yes, Italians use semolina flour for pasta. Semolina is a hard-wheat flour that has been a staple ingredient in the pasta traditions of Southern and Central Italian regions for centuries. It gives the pasta a tougher texture and helps it retain its shape during cooking.

Does semolina pasta take longer to cook than regular pasta?

No, semolina pasta generally takes about the same amount of time to cook as regular pasta. The cooking time depends on the thickness and shape of the pasta, so it’s always best to check for doneness by tasting.

Conclusion

To create the perfect semolina pasta, the secret lies in using hard durum wheat flour. This unique flour gives the pasta its distinct toughness and bite, setting it apart from regular pasta dough. By combining semolina flour with just-boiled water, you can easily create tender pasta with a delicious chewy texture.

The semolina flour also helps the pasta cling to your favorite sauce, enhancing the overall flavor and experience. So, whether you’re an experienced pasta maker or a beginner, make sure to incorporate semolina flour for an exceptional homemade pasta every time.

Egg Quality in Homemade Pasta: A Culinary Journey

Hey there, pasta enthusiasts! Have you ever wondered what makes homemade pasta so irresistibly delicious? Well, the secret ingredient is right in the title: eggs. Pasta made with fresh eggs is a culinary delight that can take your dish from ordinary to extraordinary. In this deep dive into the world of pasta, we’ll explore the fascinating realm of pasta egg quality. We’ll cover everything from making homemade egg noodles to unlocking the secrets of the perfect egg pasta recipe. We’ll even take a detour into the world of deviled egg pasta salad. So, fasten your apron, because we’re about to embark on a mouthwatering adventure!

The Magic of Homemade Egg Noodles

Let’s kick things off by talking about the heart and soul of many homemade pasta recipes: egg noodles. These tender, silky strands of pasta have been gracing our plates for centuries, and for good reason. The key to their excellence lies in the quality of eggs you use.

Why Fresh Eggs Matter

Have you ever compared the taste and texture of pasta made with fresh eggs to that of pasta made with store-bought eggs? If you have, you’ll know that there’s no contest. Fresh eggs, with their vibrant yolks and firm whites, elevate your pasta to a whole new level. They add depth of flavor, a rich golden hue, and a delightful velvety texture.

Think of it this way: using fresh eggs in your pasta is like using high-quality paint on a canvas. The colors are more vivid, and the final masterpiece is more alluring. In contrast, using store-bought eggs is like using crayons that have been worn down from too much coloring. The result may be good, but it won’t be exceptional.

The Science of Egg Quality

Egg quality isn’t just about freshness; it’s also about understanding what makes eggs special. Eggs are remarkable little packages of nutrition, and their composition can significantly impact the quality of your pasta.

Eggs are primarily composed of water and protein. The protein in eggs provides structure and helps bind the pasta dough together. This is crucial for creating that perfect al dente texture. Eggs also contain fat, which contributes to the richness and flavor of your pasta. The fat in eggs can make your pasta dough more tender, giving it that melt-in-your-mouth quality.

But there’s one component of eggs that’s especially important in pasta making: the yolk. The yolk is the treasure trove of flavors. It’s where you find the fats, vitamins, and minerals that give pasta its unique taste. The yolk also adds that gorgeous golden color to your dough. So, when making homemade egg noodles, pay attention to the yolk.

Choose Your Eggs Wisely

When selecting eggs for your pasta, consider the source. Fresh, local eggs from happy, well-fed hens are your best bet. These eggs are not only fresher but also more flavorful. If you have access to eggs from a farmer’s market or a local farm, that’s a golden ticket to pasta paradise.

In a pinch, high-quality store-bought eggs can still deliver great results. Look for eggs labeled as “free-range,” “organic,” or “pasture-raised.” These eggs are often richer in flavor and color than conventional ones.

So, to sum it up, when making homemade egg noodles, prioritize fresh eggs with vibrant yolks. Think of them as the paint that will bring your pasta canvas to life.

Unveiling the Secrets of Egg Pasta Recipes

Now that we’ve covered the importance of egg quality, let’s dive into the secrets of crafting the perfect egg pasta recipe. Whether you’re a seasoned pasta chef or a beginner, there are some tried-and-true tips that can make all the difference in your pasta-making journey.

The Basic Ingredients

A typical egg pasta recipe consists of three basic ingredients: eggs, flour, and a pinch of salt. The key to success here is finding the right balance.

For every 100 grams of flour, you’ll generally need one large egg. A little salt, usually around half a teaspoon per egg, enhances the flavor and helps strengthen the dough. But remember, these are just guidelines. The precise measurements may vary depending on the type of pasta you’re making and the humidity in your kitchen. Cooking, after all, is both a science and an art.

The Kneading Process

Kneading is where the magic happens. It’s the part where you transform a pile of ingredients into a smooth, elastic ball of dough. The quality of your eggs plays a significant role here.

Fresh eggs with firm yolks make it easier to create a cohesive dough. The natural fats in the yolks help the flour absorb the moisture evenly. This results in a silky, supple dough that’s a joy to work with.

Imagine your pasta dough is like building a sandcastle. Good eggs are like the perfect amount of moisture in the sand, making it stick together in just the right way. Bad eggs, on the other hand, are like trying to build a sandcastle with dry, loose sand that crumbles apart.

Resting and Rolling

After kneading, your dough needs a little time to relax and let the gluten strands settle. This step is crucial for ensuring your pasta holds its shape and cooks evenly.

Once your dough has rested, it’s time to roll it out into your desired shape. Fresh eggs provide that extra bit of elasticity and smoothness, making it easier to roll your dough thin without it tearing or sticking. Whether you’re making fettuccine, ravioli, or lasagna, quality eggs make the process feel like a breeze.

The Cooking Time

The quality of your pasta eggs even impacts the cooking time. Fresh eggs tend to have a higher protein content, which makes the dough firmer and more resilient. This means that pasta made with fresh eggs can be cooked al dente, just the way you like it, without turning into a mushy mess.

Imagine you’re boiling pasta with fresh eggs as a trampoline, providing that perfect bounce. Now picture using low-quality eggs as a worn-out mattress – not quite the same level of support, right?

The Flavors and Textures

Once your homemade pasta is ready, you’ll notice that the flavors and textures are profoundly influenced by the eggs you’ve used. Fresh eggs contribute a delicate, rich taste that complements any sauce or filling. They also create a smooth, velvety texture that your taste buds will thank you for.

Think of pasta as a blank canvas, and your egg quality as the palette of colors. Fresh eggs allow you to paint with vibrant, bold strokes, while lower-quality eggs offer a more muted, less inspiring picture.

Deviled Egg Pasta Salad: A Tasty Twist

Now, let’s take a little detour from traditional homemade pasta and explore a unique dish that combines the goodness of deviled eggs with pasta – the deviled egg pasta salad. It’s like a picnic classic with a surprising twist.

The Marriage of Two Classics

Deviled eggs are a beloved appetizer with a creamy, tangy, and slightly spicy filling. They are a picnic and potluck favorite, perfect for a summer gathering. On the other hand, pasta salad is a versatile side dish that can be customized with various ingredients.

The deviled egg pasta salad brings these two classics together, resulting in a delightful and satisfying dish. It’s the kind of food that makes you think, “Why didn’t I come up with this sooner?”

The Recipe

Creating this delectable pasta salad is a straightforward process. Here’s a basic recipe to get you started:

Ingredients:

  • 8 large eggs
  • 2 cups of pasta (your choice)
  • 1/2 cup mayonnaise
  • 2 tablespoons Dijon mustard
  • 1 tablespoon white vinegar
  • 1/4 cup pickles, finely chopped
  • 1/4 cup red onion, finely chopped
  • 1/4 cup celery, finely chopped
  • Salt and pepper to taste
  • Paprika for garnish

Instructions:

  1. Start by hard-boiling the eggs. Place them in a saucepan, cover with water, and bring to a boil. Once boiling, cover and remove from heat, letting them sit for 12 minutes. Then, transfer to an ice bath to cool.
  2. Cook the pasta according to the package instructions. Drain and rinse under cold water to cool.
  3. Peel and chop the hard-boiled eggs.
  4. In a large mixing bowl, combine the mayonnaise, Dijon mustard, white vinegar, pickles, red onion, and celery.
  5. Add the chopped eggs and cooked pasta to the bowl, and gently mix to combine.
  6. Season with salt and pepper to taste.
  7. Refrigerate for at least an hour before serving.
  8. Sprinkle with paprika before serving for that deviled egg touch.

The Egg Factor

You might be wondering how the quality of the eggs affects a dish like deviled egg pasta salad. Well, it’s all about the creamy filling. Fresh eggs create a velvety, luscious texture that complements the creaminess of the mayonnaise and the tang of the Dijon mustard. This creamy base is what gives the salad its signature “deviled” flavor.

When you’re making this pasta salad, fresh eggs make a real difference. They provide a smoother, silkier filling that just melts in your mouth. It’s like the difference between silk and satin – both beautiful, but one is undeniably more luxurious.

Frequently Asked Questions

1. Can I use any type of egg for making homemade pasta?

While you can use various types of eggs for making homemade pasta, fresh eggs with firm yolks are your best bet. They provide a richer flavor and a better texture to your pasta.

2. What’s the best way to store fresh eggs for making pasta?

Store fresh eggs in the refrigerator at a constant temperature of around 40°F (4°C). This helps maintain their freshness and quality.

3. Can I make egg pasta with gluten-free flour?

Yes, you can make egg pasta with gluten-free flour. There are various gluten-free flour options available, such as rice flour, almond flour, or a gluten-free flour blend. Just be sure to adjust the recipe accordingly, as gluten-free flours may require different liquid-to-dry ingredient ratios.

4. What’s the key to getting the perfect al dente texture in egg pasta?

The key to achieving the perfect al dente texture in egg pasta is using fresh eggs and not overcooking the pasta. Fresh eggs help create a dough that can be rolled thinly, allowing for even cooking. To ensure the pasta remains al dente, follow the cooking time instructions on the package and taste-test the pasta as it nears completion.

5. Can I make the deviled egg pasta salad ahead of time?

Yes, you can prepare the deviled egg pasta salad ahead of time. In fact, letting it chill in the refrigerator for an hour or two before serving allows the flavors to meld together. Just remember to garnish with paprika right before serving to keep it looking fresh and appetizing.

Best Flour for Homemade Pasta

Are you ready to embark on a culinary adventure into the world of homemade pasta? Picture this: you’re in your cozy kitchen, flour dusting your hands, and the scent of fresh pasta wafting through the air. It’s a labor of love, and it all starts with one fundamental question: what’s the best flour for homemade pasta?

In this deep dive, we’re going to explore the enchanting realm of pasta making, demystify the types of flour you can use, discuss how much flour you’ll need, and address the age-old debate of whether Italian flour is the ultimate choice. By the end of this journey, you’ll be a pasta aficionado, ready to knead, roll, and shape your way to pasta perfection.

The Flour that Kneads You: Understanding Flour for Homemade Pasta

When you’re gazing at the array of flours at the grocery store, you might be left wondering which one is the right choice for crafting your pasta from scratch. To unlock this delicious puzzle, let’s take a closer look at the types of flour that are commonly used for homemade pasta.

All-Purpose Flour: The Jack of All Trades

All-purpose flour is like the Swiss Army knife of flour. It’s versatile, readily available, and can be used for a wide range of culinary applications. However, is it the best choice for making homemade pasta?

While all-purpose flour can indeed be used for pasta, it’s not the top choice. It has a moderate protein content, typically around 10-12%. Pasta-making enthusiasts often prefer flour with a higher protein content for a more robust texture. But if all-purpose flour is all you have on hand, fear not – you can still create a respectable plate of pasta.

Semolina Flour: The Durum Wheat Dynamo

Semolina flour is the heavyweight champion of pasta flour. Made from durum wheat, it has a high protein content, usually around 12-15%. This high protein content gives your pasta dough the strength it needs to hold up during rolling and shaping. Think of it as the solid foundation for your pasta house.

The coarse texture of semolina also works beautifully to trap the sauce, creating a perfect pasta-sauce harmony. It’s like the nooks and crannies in an English muffin soaking up the butter – a match made in culinary heaven.

00 Flour: The Italian Elegance

Ah, the famed “00” flour – the choice of many Italian nonnas (grandmas) for centuries. This finely milled flour is exceptionally soft and silky, with a lower protein content of about 8-9%. It’s like the cashmere sweater of flours, offering a delicate and tender texture to your pasta.

The 00 flour is a staple in Italian pasta-making for a reason. It produces pasta that’s smooth, silky, and almost melts in your mouth. If you’re aiming to recreate the authentic Italian pasta experience, this is your flour of choice. It’s as if you’re painting a masterpiece, and this flour is your finest brush.

Whole Wheat Flour: For the Health-Conscious

If you’re leaning towards a healthier pasta option, whole wheat flour is your go-to. It’s made from whole wheat grains, meaning it retains all the nutrients and fiber found in the bran and germ. The result? A nuttier, heartier flavor and a darker color.

The trade-off with whole wheat flour is that it has a lower protein content compared to semolina or 00 flour. This means your pasta may be a bit denser and not as tender. But if you’re on a mission for a wholesome, nutritious pasta dish, it’s a small price to pay.

Durum Flour: The Cousin of Semolina

Durum flour is often confused with semolina because they share similar characteristics. Both are derived from durum wheat, but durum flour is more finely ground. It has a slightly lower protein content than semolina but is still a suitable choice for pasta-making.

Durum flour can be a great option if you want the benefits of durum wheat but prefer a finer texture in your pasta. It’s like choosing between a rustic wooden table and a polished marble one – both have their unique appeal.

Gluten-Free Flours: For Special Diets

If you’re following a gluten-free diet, there are options for you as well. Gluten-free flours like rice flour, corn flour, or a blend of gluten-free flours can be used to make pasta. These flours don’t contain the protein gluten, so your pasta will have a different texture and taste compared to traditional wheat-based pasta.

Experimentation is key when working with gluten-free flour, as the dough can be quite delicate. But with a bit of patience and practice, you can still enjoy a satisfying plate of gluten-free pasta.

How Much Flour Do You Need for Homemade Pasta?

healthy flour for homemade pasta

Now that you’re well-versed in the types of flour, let’s tackle another crucial question: how much flour do you need for your homemade pasta adventure? The answer may surprise you, as it’s not a one-size-fits-all scenario.

The amount of flour required depends on various factors, including the type of flour you’re using, the number of servings you intend to make, and your desired pasta consistency. Here’s a rough guideline to get you started:

  • For Semolina or 00 Flour: You’ll typically need about 100 grams of flour per egg to make two servings of pasta. This results in a silky, rich dough.
  • For All-Purpose Flour: Due to its lower protein content, you might need slightly more all-purpose flour compared to semolina or 00 flour. Start with 125 grams of flour per egg for two servings.
  • For Whole Wheat Flour: The exact amount can vary depending on the coarseness of the flour, but generally, you’ll need about 125 grams per egg for two servings.
  • For Gluten-Free Flours: The proportions for gluten-free pasta can differ significantly. You might need to combine different types of gluten-free flours, so it’s best to follow a trusted recipe that provides specific measurements.

Keep in mind that these are just general guidelines, and the ideal dough consistency can vary based on personal preferences and the humidity of your environment. The key is to add flour gradually until your dough reaches the right texture – smooth, not too sticky, and elastic.

The beauty of making pasta is that it’s as much an art as it is a science. You’ll develop a feel for the dough with practice like a musician fine-tuning their instrument until the sound is just right.

Should You Use Italian Flour for Homemade Pasta?

The debate rages on: should you use Italian flour for your homemade pasta, or can you opt for a locally sourced alternative? It’s a question that has ignited many passionate discussions in the culinary world.

Italian 00 flour, as mentioned earlier, is renowned for its role in creating the beloved pasta dishes of Italy. The wheat used to produce this flour is carefully selected to provide the desired texture and consistency, resulting in a pasta that’s silky and delicate.

If you’re aiming to replicate the classic Italian pasta experience, using Italian 00 flour is a surefire way to achieve that goal. It’s like using French champagne to make a perfect mimosa – the origin matters when authenticity is key.

However, this doesn’t mean you can’t create outstanding pasta with non-Italian flour. Many experienced pasta makers, both in Italy and beyond, swear by using local, high-quality flours. These flours may have different protein contents and textures, but that doesn’t make them any less suited for pasta-making.

The key is to understand the characteristics of the flour you’re using and adapt your technique accordingly. Experimenting with different flours can also lead to delightful surprises, as you may discover a unique pasta creation that becomes your signature dish.

In essence, the choice between Italian flour and non-Italian flour for homemade pasta boils down to your personal preference and your goal. Are you chasing the essence of Italian cuisine, or are you seeking to craft a pasta that showcases the flavors of your local region? Both paths are equally valid and delicious.

The Art of Pasta Making: A Step-By-Step Guide

Art of Pasta Making

Now that you’re equipped with the knowledge of the best flour for homemade pasta and the amount of flour you need, it’s time to dive into the magical world of pasta making. Let’s walk through the process step by step.

Ingredients:

  • Flour (your choice, based on the previous section)
  • Eggs (or water, if you prefer eggless pasta)
  • A pinch of salt (for flavor)

Equipment:

  • Mixing bowl
  • Fork or your fingers (for mixing)
  • Work surface (clean countertop or a wooden board)
  • Rolling pin
  • Knife or pasta cutter
  • Optional: Pasta machine

Instructions:

  1. Measure Your Ingredients: Start by measuring the flour and eggs (or water) according to the guidelines provided earlier. The general rule of thumb is 100 grams of flour per egg for semolina or 00 flour.
  2. Mix the Ingredients: In a mixing bowl, create a well in the center of the flour. Crack the eggs (or add water) into the well. If you’re using eggs, you can beat them lightly with a fork before gradually incorporating the flour from the edges of the well into the eggs. If you’re going eggless, simply add the water.
  3. Knead the Dough: Once the mixture forms a dough, turn it out onto a floured work surface. Knead the dough for about 5-10 minutes until it becomes smooth and elastic. This is where you put in some effort – think of it as a mini workout for your hands.
  4. Rest the Dough: Wrap the dough in plastic wrap and let it rest for about 30 minutes at room temperature. This resting period allows the gluten to relax, making it easier to roll out the dough later.
  5. Roll Out the Dough: After the rest, you can start rolling out the dough. You can use a rolling pin or a pasta machine for this step. Roll the dough out into a thin sheet, as thin as you desire. If you’re using a pasta machine, gradually decrease the thickness settings as you roll.
  6. Shape the Pasta: Once your dough is rolled out, it’s time to shape it into the pasta of your choice. You can cut it into wide ribbons for fettuccine, narrow strips for tagliatelle, or use a pasta machine attachment for specific shapes like ravioli or lasagna.
  7. Cook the Pasta: Boil a pot of salted water and cook your pasta for 2-3 minutes or until it’s al dente. Fresh homemade pasta cooks faster than dried store-bought pasta, so keep a close eye on it.
  8. Serve and Enjoy: Drain the pasta and toss it with your favorite sauce or toppings. Fresh homemade pasta pairs wonderfully with simple sauces that allow the pasta’s flavor to shine.

The beauty of making pasta at home is that you can experiment with different shapes and flavors. Add spinach for a vibrant green hue, or incorporate beetroot for a striking red. The possibilities are as endless as your creativity.

Frequently Asked Questions (FAQs)

1. Can I use gluten-free flour for homemade pasta?

Absolutely! You can use gluten-free flour like rice flour, corn flour, or a blend of gluten-free flour to make pasta. Just be aware that the texture and taste may differ from traditional wheat-based pasta, so experimentation is key.

2. How do I store homemade pasta if I make extra?

If you’ve made more pasta than you can consume in one go, you can store it in the refrigerator for a day or two. Dust the pasta with a bit of flour to prevent sticking, and place it in an airtight container or a sealed plastic bag.

3. What’s the difference between fresh homemade pasta and dried store-bought pasta?

Fresh homemade pasta has a distinct flavor and texture that sets it apart from dried pasta. It’s typically softer, cooks faster, and has a richer, more satisfying taste. Dried pasta, on the other hand, is convenient and has a longer shelf life.

4. Can I freeze homemade pasta?

Yes, you can freeze homemade pasta. After shaping the pasta, place it on a baking sheet and freeze until firm. Then transfer it to a sealed container or bag and store it in the freezer for up to two months. Cook the frozen pasta directly from the freezer without thawing.

5. What’s the best sauce for homemade pasta?

The best sauce for homemade pasta is a matter of personal preference. Classic options include tomato sauce, pesto, alfredo, carbonara, and simple olive oil and garlic. The key is to choose a sauce that complements the pasta shape and your taste buds.

So, there you have it, a comprehensive guide to the world of homemade pasta. Whether you’re a flour connoisseur seeking the perfect texture or a newbie looking to start your pasta-making journey, there’s flour and a recipe waiting for you. Embrace the joy of kneading, rolling, and shaping, and savor the delicious fruits of your labor. Homemade pasta is more than a meal; it’s an experience, a journey, and a celebration of the culinary arts. Buon appetito!

How To Store Fresh Pasta Safely

Are you tired of the heart-wrenching moment when your meticulously crafted homemade pasta turns into a clump of lifeless dough? If you’ve ever wondered how to store fresh pasta or how to store homemade pasta without compromising its texture and flavor, you’re in the right place. Our culinary journey today delves deep into the art of storing fresh pasta to perfection.

Discover the secrets to extending the shelf life and savoring the delectable taste of your pasta creations. Say goodbye to wastage and hello to culinary bliss. So, if you’re eager to learn how long is fresh pasta good for and master the art of storing homemade pasta, keep reading – your pasta masterpiece awaits!

Why Does Storing Fresh Pasta Matter?

Let’s first understand why pasta storage is crucial before getting into the details. Fresh pasta is a delicate dish that is usually made from simple ingredients such as flour, eggs, and sometimes water. Its appeal lies in its tender, supple texture and the way it soaks up sauces.

However, these very characteristics that make fresh pasta so delightful can also make it vulnerable to deterioration. If not stored correctly, fresh pasta can dry out, become sticky, or even develop an unpleasant flavor. Think of it like a beautiful flower that needs the right conditions to flourish – pasta is quite similar in this regard.

When you store fresh pasta properly, you’re not just preserving its taste and texture; you’re also ensuring that your culinary efforts don’t go to waste. Nobody wants to put in the time and effort to make homemade pasta only to have it ruined by improper storage. So, let’s jump into the world of pasta preservation and uncover the secrets to keeping it fresh and delectable.

The Basics of Fresh Pasta Storage

Before we get into the details, let’s start with the basics of storing fresh pasta:

  1. Cool It Down: After you’ve made your fresh pasta, allow it to cool down to room temperature. This step is crucial to prevent condensation, which can make the pasta sticky and mushy.
  2. Portion It: Divide your fresh pasta into manageable portions before storing. This makes it easier to reheat only what you need without affecting the entire batch.
  3. Choose the Right Container: Use airtight containers or resealable plastic bags for storing fresh pasta. The goal is to keep air out, as exposure to air can cause the pasta to dry out.
  4. Label and Date: If you’re planning to store fresh pasta for an extended period, label the containers or bags with the date of preparation. This helps you keep track of freshness.

Now that we’ve covered the basics let’s explore some of the best methods for storing fresh pasta, whether you plan to use it within a day or want to keep it for weeks.

Short-Term Storage: Up to 2 Days

If you intend to use your fresh pasta within the next couple of days, there are a few simple methods you can employ to keep it in prime condition:

Method 1: Fridge Storage

What You’ll Need:

  • Fresh pasta
  • Airtight container or resealable plastic bag
  • Flour (optional)
  1. Place your fresh pasta in an airtight container or resealable plastic bag. If you’re using a bag, squeeze out as much air as possible before sealing it.
  2. If you’re stacking layers of pasta, sprinkle a bit of flour between them to prevent sticking. This step is especially useful for filled pasta like ravioli or tortellini.
  3. Store the container or bag in the refrigerator at a temperature of around 35°F to 40°F (1.7°C to 4.4°C).
  4. Ensure the pasta is not in direct contact with any strong-smelling foods in the fridge, as it can absorb odors.

This method is perfect for short-term storage and ensures your fresh pasta remains tender and delicious for up to two days.

Method 2: Freezing for Immediate Use

What You’ll Need:

  • Fresh pasta
  • Airtight container or resealable plastic bag
  • Flour (optional)
  1. Similar to fridge storage, place your fresh pasta in an airtight container or resealable plastic bag. Again, remove as much air as possible before sealing.
  2. If you’re freezing filled pasta, like tortellini, make sure they are spaced apart on a tray or baking sheet lined with parchment paper. Freeze them individually first, and then you can transfer them to a container or bag.
  3. If you’re stacking layers of pasta, you can sprinkle a bit of flour between them to prevent sticking.
  4. Label the container or bag with the current date, so you know when to use it. Fresh pasta can be stored in the freezer for up to two months without significant loss of quality.
  5. When you’re ready to use the frozen pasta, there’s no need to thaw it. Simply cook it directly from frozen in boiling water, adding a minute or two to the cooking time.

This method is great when you want to enjoy fresh pasta within a few days but don’t have immediate plans to use it. It’s also handy for meal prepping or making larger batches.

Long-Term Storage: Beyond 2 Days

If you’d like to store your fresh pasta for a more extended period, you can take advantage of the following methods:

Method 3: Freezing for Extended Storage

What You’ll Need:

  • Fresh pasta
  • Airtight container or resealable plastic bag
  • Flour (optional)
  • Vacuum sealer (optional)
  1. Follow the same steps as for short-term freezer storage: place your fresh pasta in an airtight container or resealable plastic bag, removing as much air as possible.
  2. If you’re freezing filled pasta or making a large batch, consider using a vacuum sealer for extra protection against freezer burn.
  3. Label the container or bag with the current date. Fresh pasta can be stored in the freezer for up to six months, although it’s best to use it within three months for optimal quality.
  4. When it’s time to cook the frozen pasta, there’s no need to thaw it. Drop it straight into boiling water, adding a couple of extra minutes to the cooking time.

Freezing fresh pasta for extended storage is like putting it in a time capsule. When done right, you can enjoy homemade pasta months later, and it will still taste remarkably fresh.

Myths About Fresh Pasta Storage

fresh pasta storage

Before we move on to some handy tips and tricks, let’s debunk a few myths about fresh pasta storage that you might have heard:

Myth 1: Fresh Pasta Should Be Stored at Room Temperature

Some believe that fresh pasta should be stored at room temperature to maintain its texture. However, room temperature storage is not safe for fresh pasta as it can quickly become a breeding ground for harmful bacteria. Refrigeration or freezing is the way to go.

Myth 2: Fresh Pasta Should Be Cooked Immediately

While fresh pasta is best enjoyed when it’s at its freshest, you don’t have to cook it immediately after making it. With proper storage, you can enjoy fresh pasta for days or even months.

Myth 3: Freezing Ruins the Texture of Fresh Pasta

When frozen correctly, fresh pasta can maintain its texture remarkably well. The key is to ensure it’s sealed airtight and cooked from frozen to preserve its texture.

Myth 4: You Can’t Freeze Filled Pasta

You absolutely can freeze filled pasta like ravioli and tortellini. Just ensure they are spaced apart on a tray to freeze individually before transferring them to a container or bag.

Useful Tips for Fresh Pasta Storage

Now that we’ve covered the methods and busted some myths, let’s explore some practical tips for storing fresh pasta:

  1. Avoid Overcooking: If you plan to reheat fresh pasta, slightly undercook it when initially boiling. This prevents it from becoming mushy when you reheat it later.
  2. Use High-Quality Containers: Invest in good-quality airtight containers and resealable bags to ensure the best storage conditions for your pasta.
  3. Label Everything: Always label your containers or bags with the date of preparation. This helps you keep track of freshness and prevents you from mistakenly using old pasta.
  4. Keep It Separate: When freezing pasta, make sure it’s not touching other frozen items. This prevents the pasta from sticking together and makes it easier to retrieve individual portions.
  5. Reuse Pasta Water: When reheating pasta, save some of the pasta cooking water. It can be handy for adjusting the consistency of your sauce and preventing the pasta from drying out.
  6. Consider Sauces Separately: If you’re storing pasta with sauce, it’s often better to keep them separate. Reheat the pasta and sauce separately and then combine them for the best results.
  7. Portion Control: If you frequently cook for one or two people, portion your fresh pasta accordingly. This reduces food waste and makes it easier to thaw and cook just the right amount.
  8. Revive with Sauce: If your pasta has become slightly dry or sticky after reheating, don’t fret. A bit of sauce can work wonders in reviving its moisture and flavor.
  9. Experiment with Freezing: Don’t be afraid to experiment with different types of fresh pasta, fillings, and sauces. You might discover new favorite combinations that freeze well.

Fresh Pasta vs. dry Pasta vs. Normal Pasta

Fresh pasta, dry pasta, and normal pasta are all different types of pasta, but there is some overlap in the terminology.

  • Fresh pasta is typically made with eggs, flour, and water. It has a soft, delicate texture and cooks quickly, in about 1-3 minutes. Fresh pasta is often best served with light, delicate sauces, such as pesto or carbonara.
  • Dry pasta is made with water flour, and sometimes eggs. It has a chewier texture and takes longer to cook, about 8-12 minutes. Dry pasta can be served with a variety of sauces, from light to hearty.
  • Normal pasta is a general term that can refer to either fresh or dry pasta. It is important to note that the term “normal pasta” is not typically used in culinary circles, as it is not specific enough.

Here is a table that summarizes the key differences between fresh pasta and dry pasta:

Characteristic Fresh pasta Dry pasta
Ingredients Eggs, flour, and water Water and flour (sometimes eggs)
Texture Soft and delicate Chewy
Cooking time 1-3 minutes 8-12 minutes
Sauces Light, delicate sauces Variety of sauces
Shelf life Short (1-2 days) Long (several years)
Price More expensive Less expensive

Which type of pasta is better?

There is no definitive answer to this question, as it depends on personal preference and the dish you are making. Fresh pasta is often considered to be superior in flavor and texture, but it is also more expensive and has a shorter shelf life. Dry pasta is more versatile and affordable, but it may not have the same rich flavor and delicate texture as fresh pasta.

If you are making a dish that requires light, delicate pasta, such as pesto or carbonara, then fresh pasta is the best choice. If you are making a dish with a hearty sauce, such as bolognese or ragù, then dry pasta is a good option.

Ultimately, the best way to decide which type of pasta to use is to experiment and see what you like best.

How to Store Fresh Pasta After Drying

Storing fresh pasta after drying is essential to maintain its quality and prevent it from becoming stale or absorbing excess moisture. Here’s how you can properly store fresh pasta:

Cool and Dry Drying Process:

Allow your freshly made pasta to air dry for a few hours or overnight before storing it. This helps to reduce its moisture content, making it less prone to sticking and spoilage.

Portioning:

Divide the dried pasta into manageable portions. This makes it easier to use only what you need when cooking.

Packaging:

Place the portions of dried pasta in an airtight container or a resealable plastic bag. Ensure that there is as little air as possible inside the container or bag to prevent moisture from getting in.

Labeling and Dating:

Label the container or bag with the type of pasta and the date you made it. This will help you keep track of its freshness.

Storage:

Store the dried pasta in a cool, dry place. A pantry or cupboard is ideal. Avoid storing it in a place with high humidity, as moisture can cause the pasta to become sticky or moldy.

Use within a Reasonable Timeframe:

While dried pasta has a longer shelf life than fresh pasta, it’s still best to use it within a reasonable timeframe, usually within several months to a year, depending on the type of pasta and storage conditions.

Freezing (Optional):

If you want to extend the pasta’s shelf life even further, you can freeze it. Place the dried pasta in an airtight container or a vacuum-sealed bag and store it in the freezer. Frozen pasta can last for up to a year. When you’re ready to use it, there’s no need to thaw it; you can cook it directly from the freezer.

Checking for Freshness:

Before using the dried pasta, check for any signs of spoilage, such as unusual odors, discoloration, or the presence of insects. If it looks or smells off, discard it.

By following these steps, you can store your freshly dried pasta properly, ensuring that it remains in good condition for an extended period, ready to be cooked whenever you desire.

FAQs (Frequently Asked Questions)

  1. Can I store fresh pasta at room temperature?

No, it’s not safe to store fresh pasta at room temperature. Fresh pasta should either be refrigerated or frozen to prevent the growth of harmful bacteria.

  1. Can I freeze homemade pasta sauce with the pasta?

While it’s possible to freeze pasta with sauce, it’s often better to store them separately. Reheat the pasta and sauce separately and then combine them for the best results.

  1. Can I reheat frozen fresh pasta in the microwave?

Yes, you can reheat frozen fresh pasta in the microwave. However, it’s best to reheat it by boiling it directly from frozen for the optimal texture.

  1. How long can I store fresh pasta in the freezer?

Fresh pasta can be stored in the freezer for up to six months. However, for the best quality, it’s recommended to use it within three months.

  1. Can I use frozen fresh pasta for baked dishes like lasagna?

Yes, you can use frozen fresh pasta for baked dishes like lasagna. There’s no need to thaw the pasta; simply assemble your dish with the frozen pasta, and it will cook as the dish bakes.

In conclusion

Mastering the art of how to store fresh pasta and how to store homemade pasta is your key to savoring the deliciousness of your culinary creations for longer. Armed with the knowledge of proper techniques for storing fresh pasta, you can confidently extend its shelf life and preserve its impeccable texture and flavor. By understanding how long fresh pasta is good for, you can avoid unnecessary waste and enjoy your homemade delicacies whenever the craving strikes.

Now, with these insights at your fingertips, take action! Invest in high-quality airtight containers to shield your pasta from moisture and odors, and always refrigerate or freeze it promptly. Remember, the key to impeccable pasta preservation lies in meticulous storage practices. So, unlock the full potential of your culinary prowess by embracing these tips for storing homemade pasta. Your taste buds will thank you, and your pasta dishes will continue to shine.

The Secret Art of Smoking Meats: Unveiling the Smoky Flavors

If you’re a BBQ enthusiast in Alabama, you’re in for a treat! The state is renowned for its delectable smoked meats, and there’s no shortage of options to satisfy your cravings. Whether you’re in Huntsville, Madison, Cullman, or Decatur, Alabama, you’re sure to find some incredible BBQ near you. In this guide, we’ll take you on a flavorful journey through the secret art of smoking meats, and along the way, we’ll uncover some fantastic BBQ joints. Continue reading

How to Clean Your Dishwasher So It’s Sparkling Clean

Hey there, folks! Today, we’re diving into an appliance that often gets overlooked when it comes to cleaning – the dishwasher. We all know it’s a champ at cleaning our dirty dishes, but guess what? It needs a little TLC too! Think about it; it’s like the unsung hero of your kitchen, working tirelessly to make your life easier. So, let’s show your dishwasher some love and get it sparkling clean.
Continue reading

How to Lower Cyanuric Acid in Pool

Having a well-maintained pool is essential for enjoying a refreshing swim. One crucial aspect of pool maintenance is keeping the water chemistry balanced. Cyanuric acid, also known as pool stabilizer or conditioner, is an important component of pool water chemistry. However, excessive levels of cyanuric acid can lead to various problems. In this article, we will explore how to lower cyanuric acid in pool and maintain optimal levels. Continue reading

1 9 10 11 12 13 27