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madbakerThis week's Resolution Recipe: (Stamped) Yeasted Pasta Coins.
Mandatory caveat: this involves some hand-waving justification.
3 cups flour (I used 1 cup semolina flour and 2 cups white flour; I like the stretchiness semolina provides for pasta and pizza dough.)
1 cup tepid water
1 1/2 tsp salt
1 1/2 tsp active dried yeast
2/3 cup grated parmesan
(I added: three slices house-cured pancetta, cooked and crumbled.)
Dissolve the yeast in the water. Leave to proof for 10 minutes. Whisk in the salt, then mix in the flour (adding a small amount of water if needed to incorporate all the flour). Knead for about 10 minutes as you would a bread or pizza dough. The dough should be smooth and elastic; it should reveal many tiny holes when you cut it with a knife. Cover the dough and leave to rise in a warm place for about an hour.
Grate the cheese. Bring a (really large) pot of salted water to boil and add a few drops of oil.
Punch down the dough; knead it back into a ball and roll it out to an even thickness of 1/16 inch on a well-floured surface. Cut the sheets intosquares coins and stamp. Cook the lasagne in the rapidly boiling water; stir as you add them to keep them from sticking. This will take a mere 2-3 minutes. (Or longer if you haven't rolled them out thinly enough.)
Serve with cheese.
What worked: This was an excuse to 1) try a period yeasted pasta dough, which is kind of cool; 2 and primarily) use the new pasta coin striker Edward carved for me from pearwood. The justification for using this is thin. Yeah, you can make the analogy of coins. Did they do this? Maybe, but if it was common I suspect it would have been specifically documented. Oh well; that said, it's really neat. The bottom is carved into a cutter, but I have a metal biscuit cutter that's the perfect size so I used that instead.
These tasted interesting (in a good way) - the yeast added a bit of bite and springiness you don't get in standard pasta. This would actually work well baked in a pan after boiling with layers of pasta and cheese. (Like the recipe actually says to do as lasagna.)
What didn't: The yeast also kept me from rolling these out to a consistent thinness. It also made the stamped pattern not show up as well when cooked - which I knew from years of experience with bakers' marks and bread, but somehow didn't connect in my brain. (The marks apparently hold better if you let the pasta dry a bit before boiling, which you can do with unleavened but wouldn't help here.)
Will I make it again? I am adding this to the tourney cookbook. This is a good thing to do at a long event when I don't have other responsibilities. Plus snottiness of the stamp, which I will want to show off.
Actual size is 1 7/8 inches diameter.
Mandatory caveat: this involves some hand-waving justification.
To make lasagne take fermented dough and make into as thin a shape as possible. Then divide it into squares of three fingerbreadths per side. Then take salted boiling water and cook those lasagne in it. And when they are fully cooked, add grated cheese. (Liber de Coquina, 14th c.)
3 cups flour (I used 1 cup semolina flour and 2 cups white flour; I like the stretchiness semolina provides for pasta and pizza dough.)
1 cup tepid water
1 1/2 tsp salt
1 1/2 tsp active dried yeast
2/3 cup grated parmesan
(I added: three slices house-cured pancetta, cooked and crumbled.)
Dissolve the yeast in the water. Leave to proof for 10 minutes. Whisk in the salt, then mix in the flour (adding a small amount of water if needed to incorporate all the flour). Knead for about 10 minutes as you would a bread or pizza dough. The dough should be smooth and elastic; it should reveal many tiny holes when you cut it with a knife. Cover the dough and leave to rise in a warm place for about an hour.
Grate the cheese. Bring a (really large) pot of salted water to boil and add a few drops of oil.
Punch down the dough; knead it back into a ball and roll it out to an even thickness of 1/16 inch on a well-floured surface. Cut the sheets into
Serve with cheese.
What worked: This was an excuse to 1) try a period yeasted pasta dough, which is kind of cool; 2 and primarily) use the new pasta coin striker Edward carved for me from pearwood. The justification for using this is thin. Yeah, you can make the analogy of coins. Did they do this? Maybe, but if it was common I suspect it would have been specifically documented. Oh well; that said, it's really neat. The bottom is carved into a cutter, but I have a metal biscuit cutter that's the perfect size so I used that instead.
These tasted interesting (in a good way) - the yeast added a bit of bite and springiness you don't get in standard pasta. This would actually work well baked in a pan after boiling with layers of pasta and cheese. (Like the recipe actually says to do as lasagna.)
What didn't: The yeast also kept me from rolling these out to a consistent thinness. It also made the stamped pattern not show up as well when cooked - which I knew from years of experience with bakers' marks and bread, but somehow didn't connect in my brain. (The marks apparently hold better if you let the pasta dry a bit before boiling, which you can do with unleavened but wouldn't help here.)
Will I make it again? I am adding this to the tourney cookbook. This is a good thing to do at a long event when I don't have other responsibilities. Plus snottiness of the stamp, which I will want to show off.
Actual size is 1 7/8 inches diameter.
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Date: 2016-02-08 06:02 pm (UTC)no subject
Date: 2016-02-08 09:48 pm (UTC)no subject
Date: 2016-02-08 10:06 pm (UTC)no subject
Date: 2016-02-08 11:15 pm (UTC)no subject
Date: 2016-02-08 07:10 pm (UTC)no subject
Date: 2016-02-08 08:35 pm (UTC)Perhaps not with the stamp, since I don't have one, and, as you say, the marks don't show so well, but combining yeast dough and home made pasta? Sounds great...
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Date: 2016-02-08 10:05 pm (UTC)Thinking further about the problems of rolling them consistently thin...
Date: 2016-02-08 09:23 pm (UTC)no subject
Date: 2016-02-09 02:54 am (UTC)