75 minutes
A classic recipe for homemade pasta dough, made with simple ingredients and traditional techniques.
00 Flour Or All-Purpose Flour
cups
each
each
Semolina Flour, For dusting
to taste
1. Prepare the Dough Mixture
Pour the flour onto a clean surface, forming a mound with a well in the center. Add eggs and extra yolks into the well. Using a fork, gently stir the eggs, gradually incorporating the surrounding flour until a sticky dough forms. Add water if necessary for the right consistency.
2. Knead the Dough
Knead the dough on a floured surface by pushing, folding, and turning for about 4 to 5 minutes until it becomes smooth and elastic. This indicates proper gluten development.
3. Rest the Dough
Wrap the dough in plastic and let it rest for at least 30 minutes, up to 4 hours, allowing the dough to hydrate for easy rolling.
4. Prepare for Rolling
Lightly dust baking sheets with semolina flour to prevent the cut pasta from sticking.
5. Roll and Shape the Pasta
Cut a piece of dough and flatten it into a rectangle. Start rolling it through the pasta machine at the widest setting, fold in thirds and repeat. Gradually narrow the settings, dusting with flour as needed until the desired thickness is achieved. Then cut the pasta into your chosen shapes and dust with semolina flour.
Use a blend of all-purpose flour and 00 flour for a balance between smoothness and strength.
Pair pasta shape and thickness with an appropriate sauce to elevate the dish.
Opt for fresh, high-quality, preferably pasture-raised eggs for richer color and flavor.
Cook in boiling salted water for 1-3 minutes and taste-test for doneness.
Knead dough for 8-10 minutes and allow to rest, wrapped in plastic, for at least 30 minutes.
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