Fresh Pasta Dough

Name: Fresh Pasta Dough
Cuisine: Italian
Ingredients: 200 g italian 00 flour; 150 g fine semolina flour; 72 g egg yolk; 50 g whole egg; 14 g extra virgin olive oil; 6 g fine sea salt; water

Serves 1

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Fresh Pasta Dough

instagram.com

Serves 1

Directions

1Whisk the flour, semolina, and salt together.
2Make a well. Add the yolks, whole egg, and olive oil, then pull the flour in with a fork.
3Once shaggy, bring it together by hand. If dry, add water a few grams at a time.
4Knead 8 to 10 minutes until smooth and elastic.
5Wrap tight and rest 30 minutes at room temperature.
6Roll through a pasta machine, widest setting first, working down.
7Cut into tagliatelle, pappardelle, ravioli, or lasagna sheets.

Ingredients

200 g italian 00 flour
150 g fine semolina flour
72 g egg yolk
50 g whole egg
14 g extra virgin olive oil
6 g fine sea salt
water (optional)

Equipment

forkpasta machine

Fresh Pasta Dough

Serves 1

instagram.com

Fresh Pasta Dough

instagram.com

Serves 1

Directions

1Whisk the flour, semolina, and salt together.
2Make a well. Add the yolks, whole egg, and olive oil, then pull the flour in with a fork.
3Once shaggy, bring it together by hand. If dry, add water a few grams at a time.
4Knead 8 to 10 minutes until smooth and elastic.
5Wrap tight and rest 30 minutes at room temperature.
6Roll through a pasta machine, widest setting first, working down.
7Cut into tagliatelle, pappardelle, ravioli, or lasagna sheets.