Essentials, Pasta

Pasta dough

This is a basic recipe for egg based pasta dough.
If you have access to a vacuum sealer machine I would definitely recommend to vacuum seal the dough after it’s kneaded as this helps the flour hydration / resting further.

The recipe makes roughly 420 g finished dough, which should be enough for a dinner main dish for 4 people.

Ingredients for Pasta dough:

250 g Tipo 00 pasta flour
125 g egg yolks, roughly 7 large eggs
1 large egg
13 g extra-virgin olive oil
15 g whole milk
1/4 tsp salt

How to make Pasta dough:
Start by making a round mound of the flour in the middle of your work-bench. Take away some of the flour, maybe 1/8th or so… so that you can add this back to the dough should it be too wet.
Make a big hole in the middle of the mound, big enough for all the other ingredients, so you basically end up with a thick ring of flour.
Add the rest of the ingredients in the middle of this hole.
Start mixing everything together in the well with a fork or your fingers. Gradually pull in more and more flour until everything comes together in a wet dough. It’s almost essential to have a plastic bench scraper at this stage to be able to scrape the wet dough and flour off the bench and it’s also useful at the start to handle the dough.
Once it all comes together start using your hands to knead it. Use the heal of your hand to knead and keep folding it over and kneading away from you. Knead like this for 5 minutes.

At this stage the dough should be ready. Either put in a plastic bag and let it rest in the fridge for about 5 hours, or vacuum pack.

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