Basic Pasta Dough

Yield:  2 pounds

  • 7-8 eggs
  • ½ ounce olive oil
  • ½ tablespoon kosher salt
  • 20 ounces bread flour

1.  Place eggs, oil, and salt in a large mixing bowl.  Use a paddle attachment to combine.

2.  Add one-third of the flour and stir until mixture begins to form a soft dough.  Remove paddle attachment and switch to a dough hook.

3.  Gradually add more flour until dough is dry and cannot absorb more flour.

4.  Remove dough from bowl, wrap with plastic and set aside at room temp for 20 to 30 minutes.

5.  After dough has rested, roll it into flat sheets by hand or with pasta machine (procedure follows).  Work only a small portion at a time, keeping the remainder well covered to prevent it from drying out.

6.  While sheets are pliable, cut them into desired width with a chef’s knife, pizza wheel, or pasta machine.

Note:  sheets can also be used for making ravioli.


Procedure for Rolling and Cutting Pasta Dough with Pasta Machine

1.  Work with a small portion of dough.  Leave the rest covered with plastic to prevent it from drying out.

2.  Flatten the dough with the heel of your hand.

3.  Set pasta machine rollers to their widest setting.  Insert dough and turn the handle with one hand while supporting the dough with the other hand.  Pass the entire piece of dough through the rollers.

4.  Dust dough with flour, fold into thirds and pass through pasta machine again.

5.  Repeat the folding and rolling procedure until dough is smooth.  This may require four to six passes.

6.  Tighten the rollers on or two marks, then pass dough through the machine.  Without folding into thirds, pass dough through machine repeatedly, tightening the rollers one or two marks with each pass.

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Published in: on September 7, 2010 at 8:14 pm  Leave a Comment  
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