by Frank LaMark – PrimoItalians.blog
Pasta Dough Recipe
Equipment
- Food Processor
- food scale
Ingredients
- 3.5 oz Semolina Flour
- 3.5 oz All Purpose Flour
- 2 LG Eggs
- 1 teaspoon Sea Salt
Instructions
Hand Made Method
- Mound flour on work surface and mix flours together.Set a small amount of flour aside, to ensure your dough does not come out to dry.Build a well in the center of flour and crack eggs into the wellUse a fork to combine egg whites and yokes. With a fork, begin to incorporate the flour, starting with the inner rim of the well.As the flour is incorporated, the dough will begin to come together and you can begin kneading the dough with your hands.Dust your hands with flour before touching dough.Use a light touch to prevent dough from sticking to your hands. Fold the dough repeatedly until the flour is incorporated, adding additional flour, as needed to keep the dough from being to sticky.Knead dough for 7-9 minutes. Cover with plastic wrap and let rest at room temperature for at least 30 minutes
Food Processor Method (easy method)
- Pulse flour in work bowl of food processor fitted with metal blade until mixed.While machine is running, add eggs and process until dough forms a rough ball.If dough resembles small pebbles, add water, 1/2 teaspoon at a time.If dough sticks to sides of bowl, add flour.Once dough ball forms and begins to rotate around the edge of the bowl, let the machine run 45 seconds to kneed the dough.Cover with plastic wrap and let rest at room temperature for at least 30 min
Rolling out the Pasta
- Cut the ball of dough in half with a bench scrap and re wrap the other half in plastic.Form a disk shape about 3" in diameterCoat the dough in flour before placing it in the pasta machine.Roll the dough through the THICKEST setting of the pasta machine first. (usually the LOWEST number on the machine)Continue re rolling the dough through the machine, using progressively thinner settings each time, while adding flour as needed.The goal is to achieve a sheet of pasta that has enough moisture in it so it will stick to itself without adding any additional moisture. On most machines, you roll the dough up to the 6 to 8 setting.
Cooking the Pasta
- Fresh pasta cooks MUCH more quickly than dried. Fresh pasta should be cooked in salted water that has come to a rolling boil. Add enough salt so the water tastes seawater (about 3% salt). Ravioli takes approximately 5 min to cook from the moment they hit the water. Pappardelle takes 2-3 minutes to cook. Test & practice! If you don't like the results the first time don't give up. Keep trying until you nail it!PrimoItalians.blog Author Frank LaMark
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