clas conditions 100% whole wheat pasta dough
I had 34 gr of clas (previously frozen, wheat clas, rye clas half-half)) left from a bread bake and wanted to use it up.
Since clas conditions whole grain dough even as you knead bread dough, I wondered how it would work on whole wheat pasta.
It yields a beautifully smooth dough!
Recipe:
150 gr ww hard red wheat, freshly milled ( I ran it through the mill twice)
1 whole egg (46 gr)
34 gr clas (about 21.3 gr water) about 7.8% flour from clas [12.7 g clas flour/(150+12.7)]
18 gr water added (total water+ egg =39.3+46=85.3 gr; 52% hydration)
1. Make a well in the mound of flour. Mix the clas, egg and water (and some salt) with a fork and pour into the well. Draw in the flour gradually with hand or fork and then knead until elastic and smooth.
2. Wrap tightly in plastic. Let rest 2 hrs.
You will notice how clas conditions the dough beautifully.
Cut ("4" thinness); boil-al dente.
[Corrections in underline above.]
recipe with refinements - link at foodgeek
my wife keeps asking for whole wheat pasta, but I haven’t been happy with the flavor, this might do the trick.
I hope you'll do experiments and write on the results!
I did prefer the wider noodle-nice and smooth even the next day.
I was a little careless and kneaded until just smooth and shiny without cracks but I am sure kneading longer will improve it.
Thanks for sharing!
Yippee
P.S. Did you rest the dough in the fridge?
It was a warm day here but late at night.
I left it outside on the table (9:30-11:30pm).
The flour had been freshly ground (and so warm) and the clas at room temp. (egg cold from refrig and reg tap water).
With kneading this combination of temps is enough to meet 28C.
I made it very late and put the cooked noodles in the refrig. The wide noodles were the best- smooth and not grainy. The thin noodles were ok but good enough for something like rice paper rolls.
Clas definitely took away the sandy grainy part of ww pasta doughs. No noticeable LAB taste.
Be careful with water (hold back 1TB?). After the 2 hours it was a bit softer than I wanted.
I might try a finer grind of the wheat with Vitamixer but not sure if this will help and maybe a little less clas (and all wheat clas).
These are 14% buckwheat made with whole wheat clas (previously frozen, 150% hydration).
How do you roll out the dough, with a rolling pin or a pasta machine?Got it, "5".I made a buckwheat CLAS with making soba noodles in mind, but haven't had a chance to experiment with it yet.
Yippee
Hi Yippee,
I modified my old recipe for this one and used only 1 egg and compensated on the water (same amount of wheat clas).
I froze some too!