Pasta Dough

Sauce, Butter, Soup? A noodle for everyone.

I’d like to say I learned how to make this dough in one of the Italian restaurants that I cut my teeth in, but that’d be a lie. I was coveting the look of the pasta a friend on Instagram made on a regular basis for months. After living vicariously through them, I decided enough was enough and finally broke. I messaged them and even offered to pay for their recipe and instructions, but they weren’t having it.

The recipe was freely given to me that day, so I thought I would pay it forward and let anyone who yearns for al dente noodles the same opportunity that I was given.

Just Egg gives not only gives our dough a great springy texture, but also will lend our pasta the golden yolky color we want. Keep in mind that the dough will be shaggy and tacky for the first few minutes of kneading. Don’t stop until enough gluten is formed and you have a smooth and firm ball.

Ingredients

  • 100 grams All Purpose Flour
  • 100 grams Semolina
  • 150 Grams Just Egg

INSTRUCTIONS

1.Combine Semolina and All Purpose Flour together in large mixing bowl.

2.Create a Large enough well, or hole, in the center of the flours and pour in the liquid Just Egg. Using a fork slowly whisk the flour from the wall of the well into the liquid.

3.Once the flour and liquid Just Egg are fully incorporated, knead the dough for five minute or until the dough mass is smooth and no longer tacky.

4.Form the dough into a ball shape and rest at room temperature covered for 30 minutes.

5.Once the dough is rested you can use it for any pasta shape. I like to hand roll it into sheets for ravioli and pappardelle or use my hand crank operated pasta machine for linguine.

Recipe by
Cody Lentini - Published on 5/18/2022, 9:44:52 PM