HOMEMADE PASTA DOUGH RECIPE | JESSICA ROSETTI
Fresh pasta dough elevates any meal. It is simple to make and ABSOLUTELY DELICIOUS! This pasta dough recipe is an egg-based dough that can be used for shapes like fettucine, tagliolini, ravioli, tagliatelle and more!
LINKS:
Kitchen Scale: a.co/d/7CL4U3T
00 Flour: a.co/d/9yncd9B
Semolina Flour: a.co/d/dIEZV78
Bench Scraper: a.co/d/f8u2m9g
SMEG Attachment: a.co/d/aoDAtMG
Manual pasta maker: a.co/d/2C7Oisg
Rolling Pin: www.williams-sonoma.com/produ...
Recipe:
Serves 4
350 g 00 flour
50 g semolina flour
1 tsp sea salt
1 tbsp olive oil
4 large eggs, room temperature
In a bowl, combine all ingredients with a fork until just combined. Turn onto a work surface and knead for 10 minutes, flouring dough and work surface as needed. Let dough rest, covered, for 30 minutes and room temperature.
When ready to roll out your dough, cut dough into 4 even sized pieces, working with one piece at a time, keeping the remaining dough covered to prevent drying out.
Lightly flour work surface and dough and use a rolling pin to form dough into a rectangle shape, thin enough to fit through your pasta machine's widest setting.
Feed through your pasta machine, lowering by 1 setting each time, alternating which side is put in first. When you have reached your desired thickness, use pasta dough as desired (leave in sheets for ravioli, feed through fettucine attachment, etc.)
Place pasta on a semolina dusted baking tray to prevent sticking.