Gluten – its importance to make the best fresh egg pasta
The importance of the Gluten (in Italian “glutine”) for fresh egg pasta.
Gluten is a composite of 2 insoluble proteins, gliadin and glutenin. Glutenin, one of the largest of proteins, provides elasticity and structure. It develops a stable 3-dimensional network connecting protein molecules during the kneading process (and in particular it is so important for fresh egg pasta, but also for pizza dough).
Gliadin, a plant protein, is extensible and viscous, allowing the dough (or fresh pasta dough) to be rolled out and providing firmness and bite to the fresh pasta dough.
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| Fresh Egg pasta dough rolled by hand with a long rolling pin (Photo courtesy by the chef Mama Isa) |