I have had a note on my to-do list to revisit beet pasta for some time. Yesterday I was able to make the noodles using beet powder. Beet powder is red sugar. It has some flavor but is mostly sweet. I substituted 5% beet powder for semolina in our basic formulation, 100 grams. As I began mixing the dough, I noticed the pasta seemed to be hydrating faster than normal. I held back some water. The amount of water was equal to 80 grams, which was equal to 80% of the weight of the beet powder. In baking, sugar is considered a liquid. In pasta making, high sugar ingredients behave in a similar way. I didn’t make the connection until I did.
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