Pasta Dough

Pasta Dough
Yield
4to 6 servings
Yield
4to 6 servings
Pasta Dough
Yield
4to 6 servings
Yield
4to 6 servings
Ingredients
  • 10ounces flourabout 2 cups
  • 2large eggabout 4.5 ounces
  • 4large egg yolksabout 2.5 ounces
  • 1teaspoon coarse salt
Yield:
Instructions
  1. Mound the flour on a clean work surface or in a large mixing bowl.
  2. Make a well large enough to hold the egg yolks in the center.
  3. Mix the eggs, yolks, and salt in a small bowl and then pour the mixture into the well.
  4. Using a fork, slowly mix the flour into the egg mixture until all the flour is blended and you have a rough dough.
  5. Knead the dough for 10 minutes or until it is smooth. Add flour 1 teaspoon at a time if the dough is too wet. If the dough is to dry, use a spray bottle of water to moisten the dough.
  6. Wrap the dough in plastic wrap and allow the dough to rest for 60 minutes at room temperature.
  7. Divide the dough into 4 quarters. Reserve 3 quarters in plastic wrap, to prevent a skin from developing on the dough.
  8. Set pasta roller to widest setting and pass dough 3 times through the machine at this setting..
  9. Place dough on a lightly floured work surface.
  10. Fold both ends in so that they meet at the center of the dough, and then fold the dough in half where the end points meet, trying not to incorporate too much air into the folds.
  11. Using rolling pin, flatten dough to 1/2-inch thick. Pass through the rollers 3 additional times.
  12. Narrow the setting by 1 notch and repeat the previous step.
  13. Repeat once more (the dough should now have passed through the third widest setting).
  14. Continue passing the dough through the rollers, reducing the thickness by 1 setting each time until it reaches the desired thickness.
  15. It should now be very delicate and elastic to the touch, and slightly translucent.
  16. Place rolled dough onto a work surface or baking sheet lightly dusted with flour, or semolina, folding the dough over as necessary so that it fits; sprinkle with flour, or semolina between folds to prevent sticking.
  17. Cover dough with plastic wrap or a kitchen towel to prevent drying, then repeat with remaining dough quarters.
  18. If making noodles, cut dough into 12 to 14-inch pieces.
To Cut Noodles:
  1. Adjust pasta machine to noodle setting of your choice.
  2. Working one dough segment at a time, feed dough through the pasta-cutter.
  3. Alternatively, cut folded dough by hand with a chef's knife to desired noodle width.
  4. Divide the cut noodles into individual portions, dust lightly with flour, and curl into a nest.
  5. Place on parchment-lined rimmed baking sheet and gently cover with kitchen towel until ready to cook.
  6. Pasta can be frozen directly on the baking sheet, transferred to a zipper-lock freezer bag, and stored in the freezer for up to three weeks before cooking.
  7. Cook frozen pasta directly from the freezer.
To Cook:
  1. Bring a large pot of salted water to a rolling boil.
  2. Add pasta, stir gently with a wooden spoon, chopsticks, or a cooking fork, and cook, tasting at regular intervals until noodles are just set with a definite bite, about 1 1/2 minutes.
  3. Drain, toss with sauce, and serve.