blob: e6ae9c4870192907d01ce841b024c24d625aba12 (
plain)
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20
21
22
23
24
25
26
27
28
29
30
31
32
33
34
35
36
|
---
title: Pasta Dough
---
# Pasta Dough
A lot of people just wing it when it comes to fresh pasta. I derived this recipe
from [a piece by Niki
Achitoff-Gray](https://www.seriouseats.com/2015/01/best-easy-all-purpose-fresh-pasta-dough-recipe-instructions.html)
and it has never steered me wrong, so I've never found a reason _not_ to just
follow these measurements. But, of course, do what feels right.
This recipe is more about the ratios and is written as the smallest irreducible
quantity. I typically at least double this.
## Ingredients
- 1 whole egg
- 2 egg yolks
- 1/2 tsp kosher salt
- AP flour
## Procedure
Weigh the egg and yolks together. Multiply their total weight by 1.5625 and
measure out that much flour. Yes, it's an overly precise decimal but maybe
you're making 500lbs of pasta, who am I to judge.
Beat the eggs. Make a well in the flour and add the eggs and salt. Incorporate
the flour into the egg mixture. Knead for about 15 minutes, adding as little
cold water as needed to get the dough to hold together. Err on the side of
letting the dough feel too dry.
Shape into discs, cover in clingfilm, and let rest in refrigerator for 1 hour.
Remove from refrigerator and shape.
|
