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Pasta Dough

Author
JWU College of Culinary Arts

Yield
20 servings

Serving Size
2.5 ounces

Recipe ID
C00345

Ingredients
US standard
Bread flour
1 ½ pounds
Semonlina flour
1 pound
Olive oil
¼ cup
Eggs, large
4 each
Egg yolks
3 each
Water, cold
1/3 cup
Salt
1 Tablespoon
Preparation
  1. Gather all the ingredients and equipment.
  2. In a large mixing bowl, sift the flours and salt, then make a well.
  3. Blend eggs, egg yolks, and oil in a separate bowl with a whisk and add the mixture to the well.
  4. Mix the dough adding water as needed. Add the water gradually, moistening just enough for the dough to come together.
  5. Knead the dough well, cover with saran wrap and rest 30 minutes.
  6. Roll the dough out with a pasta machine dusting each piece with flour. Then place the sheets of dough on trays lined with parchment paper sprinkling semonlina flour under the pasta.
  7. When partially dried, cut the pasta into the desired shape, sprinkle with more semonlina and reserve the pasta for cooking.
  8. Boil in salted for 2-3 minutes, drain and serve.