Yeasted Pasta – Wrong But Good For Inflammation

Yeasted Pasta – Wrong But Good For Inflammation

A while ago, I made a post called Bread Yeasts – Sourdough Starter & Wheat Sensitivity.Through it, I found that fermented wheat does not cause my joints to become inflamed the way non-fermented what does. I LOVE pasta but as expected it does a number on my body for days after I eat it. I have made many pasta doughs in the past and I applied the same principle to make a yeasted pasta dough. The Italians will probably be outraged that I would do such, but I really do not want to give up pasta!

How do you make a pasta dough?

The method is like any other dough. You mix the wet and dry ingredients together and knead it into submission. The one thing pasta doughs have in common is hydration percentage. Generally it is around 50% – 55%. That just means if you use 100g of flour, you would need 50g of liquid. I have seen recipes that use different kinds of flour or semolina and some that use water, milk, egg yolk, spinach juice, squid ink, etc. Seeing as I have issues with some of these ingredients I usually opt for flour and a 50/50 egg yolk and water mixture.

Trial and error with sourdough starter

Because a pasta dough is around 50% hydration, you have to be aware of the flour to water ratio in your starter. I typically work with around 65 – 70% hydration for my starter. To test out your starter take a bit and put it in some water. It should float to the top. For this recipe, I ended up using:

100g of flour
25g of starter (17.5g of it is water at 70% hydration )
36 grams liquid (50% egg yolk and 50% water)

Don’t get freaked out by the numbers. Dough is forgiving and you can always add more water or add more flour if you measure wrongly in the beginning. The most important thing is that you let it rest after kneading. Now that I look back, I think I may have made a mistake somewhere…

Rest, Roll, Shape, Boil, Sauce

The rest of the process is the same as any pasta dough. Once the yeasted pasta dough almost doubles in size, degas, roll out, shape and boil. I am now going to make up for my lack of descriptions with pictures. Enjoy.

Apart from being delicious, it came out chewy which I can attribute to the slight development of structure the gas added. My next goal would be to figure out how to do it a bit faster and see if I can influence the chewiness in other ways

I also noticed that I did not have too much inflammation after I ate it. Success!!!

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