Video: How to Make Pasta with Jean-Paul Bourgeois

  • Cook time

    -

Chef’s notes

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

  1. In a mixing bowl, combine all dry ingredients. Stir together until well incorporated.
  2. In a separate bowl, weigh out your eggs.
  3. 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.
  4. 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.
  5. Dust your counter with extra flour and knead the dough for 3 to 5 minutes until it forms a ball.
  6. Wrap and refrigerate the dough for one hour. Then process it with a rolling pin and/or a pasta machine.
  7. 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.
Chef’s notes

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

  1. In a mixing bowl, combine all dry ingredients. Stir together until well incorporated.
  2. In a separate bowl, weigh out your eggs.
  3. 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.
  4. 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.
  5. Dust your counter with extra flour and knead the dough for 3 to 5 minutes until it forms a ball.
  6. Wrap and refrigerate the dough for one hour. Then process it with a rolling pin and/or a pasta machine.
  7. 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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Video: How to Make Pasta with Jean-Paul Bourgeois

Recipe by: Jean-Paul Bourgeois
  • Cook time

    -

Chef’s notes

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

  1. In a mixing bowl, combine all dry ingredients. Stir together until well incorporated.
  2. In a separate bowl, weigh out your eggs.
  3. 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.
  4. 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.
  5. Dust your counter with extra flour and knead the dough for 3 to 5 minutes until it forms a ball.
  6. Wrap and refrigerate the dough for one hour. Then process it with a rolling pin and/or a pasta machine.
  7. 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.