Fresh pasta dough
My brother sent me his ratios for an all-yolk egg pasta. This is my tweak to his recipe, with 00 & semolina flours, adjusted for my preferences, and scaled this down for a household of two adults.
Mise en place
Ingredients
- 150 g 00 flour
- 50 g semolina
- 140 g egg (2 whole eggs plus about 2 yolks)
- 1 pinch salt
Le Coup de Feu
Method
- Add the 00 flour, semolina, and salt to a Cuisinart food processor fitted with the plastic dough blade, if available. Run the processor.
- With the processor running, slowly pour the egg down the chute. Adding it all at once can make the flour mix into the egg instead of the egg mixing into the flour, leaving a wet, stodgy mixture that feels both too wet and too dry and won't come together into a ball.
- Let the processor run until the dough comes together into a ball.
- Knead briefly by hand to bring the dough the rest of the way to smooth and elastic.
- Wrap the ball of dough tightly in plastic wrap and let it rest at room temperature for at least 30 minutes. It is then ready to roll and use in your favorite pasta recipe.