Final Quiz

Why are pasteurized eggs preferred in some situations?

To make the process faster

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To make the pasta darker

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To increase gluten content

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If only egg yolks are used instead of whole eggs, what is the main result?

A more delicate flavor

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Better cooking resistance and richer flavor

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A lighter color but greater extensibility

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When using gluten-free flours (e.g., legume or chestnut) in egg dough, what is recommended?

Knead longer

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Mix with gluten-containing flours to improve structure and workability

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Avoid adding salt

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What is the main advantage of using a pasta machine instead of a rolling pin?

It produces thin, even sheets with controlled thickness

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It stresses the dough less

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It only speeds up the process without affecting the result

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What is the correct way to clean and maintain a wooden pastry board?

Soak it in hot water and mild soap

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Use a dry cloth and scraper, without water, to prevent mold

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Cover it with plastic wrap after use

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If the pasta sheet shrinks while rolling, what does that indicate?

It hasn’t rested enough

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It’s too hydrated

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It has rested too long

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What are the different resting times for machine-rolled vs. hand-rolled dough?

Machine: at least 15 minutes, Rolling pin: at least 1 hour

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Machine: 1 hour, Rolling pin: 2 hours

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They’re identical, depending only on room temperature

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What should you do if you added too many eggs by mistake?

Add a little flour at a time, breaking up the dough so it absorbs better

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Add semolina, which absorbs liquid better

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Knead longer so the liquid gets absorbed gradually

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Why is it not advisable to store dough made with wholemeal flours for 3–4 days?

Because the dough structure deteriorates

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Because the color changes

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Because the vitamins and minerals in the germ cause it to spoil quickly

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What happens when using low-refined flour (low abburattamento)?

A smoother, lighter-colored pasta

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A pasta that cooks faster

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A darker pasta, higher in fiber, with shorter shelf life

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Why do tagliatelle pair well with rich, hearty ragù sauces?

Because their broad, porous surface holds sauces well

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Because they cook very quickly

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Because they’re always made with wholemeal semolina

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Why doesn’t the degree of refinement affect protein content?

Because proteins are in the endosperm, the central part of the grain

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Because the refining process doesn’t alter the proteins in the grain

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Because proteins are present in all parts of the grain

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What does the “W” value indicate?

The flour’s water absorption capacity

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The dough’s extensibility

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The dough’s resistance

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Why is it advisable to add salt for home pasta making?

Because it makes the dough easier to work

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Because it balances flavor

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Because it increases shelf life

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What mainly determines the dough’s firmness (tenacity)?

The liquid-to-flour ratio

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The amount of gluten developed

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The flour’s refining level

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