Pasta Dough
By popular demand, sharing my pasta dough recipe. I don't always make my pasta, but when I do you can really taste the difference.
Ingredients
- 400g “00” flour
- 4 eggs (240g total with shells or 220g without. If they don’t weigh 220g without shell, I add water or yolks to make up the extra weight)
- Semolina
Method
- You can do this by hand or in a stand mixer with the dough attachment.
- Mix eggs into flour until a shaggy dough forms.
- Knead until smooth and elastic (around 10 minutes).
- Wrap and refrigerate for 30 minutes.
- Roll out using a rolling pin or pasta machine.
- Cut into your desired shape and dust in semolina.
- Will keep for a day/overnight in the fridge, or a couple of weeks in the freezer.