Making ravioli is an art that requires not only skill, but also the right selection of ingredients. One of the main ingredients in ravioli dough is wheat flour. The quality of the flour directly affects the taste and texture of the dish. In this article, we will discuss what quality of wheat flour is needed for making ravioli.
Main quality parameters of wheat flour
First, let’s look at the main quality parameters of wheat flour that are important for making ravioli.
1. Protein content
Protein is the main component of wheat flour. The higher the protein content, the better the flour is suited for making ravioli dough. High protein content ensures good elasticity of the dough, which allows ravioli to be easily shaped and maintain their shape during preparation.
2. Falling number
The falling number is an indicator of the flour’s ability to hydrolyze. The higher the falling number, the more liquid the dough will be when using such flour. For making ravioli, low falling number flour is needed to ensure that the dough is dense enough and easy to shape.
3. Gluten
Gluten is a group of proteins that form glue when mixed with water. Gluten is important for making ravioli dough as it provides elasticity and resilience to the dough. However, too much gluten can make the dough too hard and difficult to shape.
4. Color
The color of the flour is also important when choosing flour for ravioli. The flour should be a light yellow color, which indicates its high quality.
How to choose high-quality wheat flour for ravioli
Now that we have reviewed the main quality parameters of wheat flour, let’s look at how to choose high-quality flour for making ravioli.
1. Pay attention to the flour label
It is important to choose the highest quality flour. Usually, such flour is labeled “Extra” or “Superior”. These labels indicate that the flour has undergone additional purification and processing, which ensures its high quality.
2. Check the protein content
As we have already mentioned, protein content is an important quality parameter of wheat flour. The higher the protein content, the better the flour is suited for making ravioli dough. Usually, flour with a protein content of 11% to 13% is optimal for making ravioli.
3. Find out the falling number
The falling number is also an important quality parameter of wheat flour for ravioli. The lower the falling number, the better the flour is suited for making ravioli dough. Usually, the falling number should not be higher than 250.
4. Check the gluten content
The amount of gluten is also important when choosing flour for ravioli. Usually, flour with a gluten content of 9% to 11% is optimal for making ravioli dough.
5. Pay attention to the color
The color of the flour is also important when choosing flour for ravioli. The flour should be a light yellow color, which indicates its high quality.
Conclusion
Making ravioli is an art that requires the right selection of ingredients. Choosing high-quality wheat flour is one of the key factors in making ravioli dough. The main quality parameters of wheat flour, such as protein content, falling number, gluten content, and color, directly affect the taste and texture of the dish. When choosing flour for ravioli, be sure to pay attention to the flour label, protein content, falling number, gluten content, and color.
