Cook time
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This is a recipe to make a basic pasta dough. The recipe itself is open-ended due to the various ways you can work with your dough. You can roll it out by hand, hand-crank like in the video, or cut with an electric tool that connects to a KitchenAid. You could also cut it with a knife, hand-shape, or stuff it with a flavorful filling.
Consider these instructions as a blank canvas for your homemade pasta-making pursuits. After a quick boil, this dough is ready to use in any of your favorite pasta dishes.
Ingredients
- 400 grams 00 flour (superfino), sub AP flour
- 100 grams semolina flour
- 400 grams egg yolk (include 1 whole egg)
- 10 grams salt
Preparation
- In a mixing bowl, combine all dry ingredients. Stir together until well incorporated.
- In a separate bowl, weigh out your eggs.
- On a clean, smooth surface, mound your measured dry ingredients and form a well in the center. Pour your eggs yolks into the well. Use a fork to whisk your yolks into the center of the flour.
- Slowly the dry flour will incorporate with the egg yolks. Continue to mix the flour into the egg yolks until the mixture is dry enough to work with your hands.
- Dust your counter with extra flour and knead the dough for 3 to 5 minutes until it forms a ball.
- Wrap and refrigerate the dough for one hour. Then process it with a rolling pin and/or a pasta machine.
- After an hour, your dough is ready to roll out. Cut into manageable sized pieces and use a rolling pin or pasta machine to flatten and cut your dough into various shapes.
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This is a recipe to make a basic pasta dough. The recipe itself is open-ended due to the various ways you can work with your dough. You can roll it out by hand, hand-crank like in the video, or cut with an electric tool that connects to a KitchenAid. You could also cut it with a knife, hand-shape, or stuff it with a flavorful filling.
Consider these instructions as a blank canvas for your homemade pasta-making pursuits. After a quick boil, this dough is ready to use in any of your favorite pasta dishes.
Ingredients
- 400 grams 00 flour (superfino), sub AP flour
- 100 grams semolina flour
- 400 grams egg yolk (include 1 whole egg)
- 10 grams salt
Preparation
- In a mixing bowl, combine all dry ingredients. Stir together until well incorporated.
- In a separate bowl, weigh out your eggs.
- On a clean, smooth surface, mound your measured dry ingredients and form a well in the center. Pour your eggs yolks into the well. Use a fork to whisk your yolks into the center of the flour.
- Slowly the dry flour will incorporate with the egg yolks. Continue to mix the flour into the egg yolks until the mixture is dry enough to work with your hands.
- Dust your counter with extra flour and knead the dough for 3 to 5 minutes until it forms a ball.
- Wrap and refrigerate the dough for one hour. Then process it with a rolling pin and/or a pasta machine.
- After an hour, your dough is ready to roll out. Cut into manageable sized pieces and use a rolling pin or pasta machine to flatten and cut your dough into various shapes.