Week 4 Pasta Dough

Pasta dough

Yields: 2 lbs. Dough

Ingredients:

"00" Flour- 400 g

Semolina- 100 g

Egg yolks- 4

Whole eggs- 3

EVOO(extra virgin olive oil)- 50 g

Salt- 10g

Water- 25 g

Extra flour for dusting as needed

Directions

1. Create a well with the flour, semolina, and salt slightly bigger than the fork you are using.

2. Crack open 3 whole eggs into the well.

3. Separate the egg yolks form the 4 eggs left and add to well.

4. Add the EVOO into the well.

5. Using a fork break the egg yolks and start to mix the center mixture. Be careful not to break the wall of the well.

6. Increase mixing speed as it starts to thicken. Add water as needed.

7. Using a bench scraper, combine the outside of the well to the center. This works with just your hands as well.

8. Start to shape the mixture into a ball.

9. Start to knead the ball until it feels firm and smooth.

10. Cover in Plastic or towel so skin does not form.

11. Store in room temp for two hours if used the same day. Store overnight in fridge if using it the next day. Don’t let it sit for more than 2-3 days.

Notes

All purpose flour will work as well.