Pasta Dough

Ingredienser

300 g Italian “00” flour (or all-purpose if you can’t find 00)

100 g semolina rimacinata (fine semolina flour) → this is the secret for strength & texture

2 whole large eggs (about 110–120 g weighed in shell)

3 large egg yolks (about 55–60 g)

½ tsp fine sea salt

1–2 tsp extra-virgin olive oil (optional, makes it slightly more forgiving)

Total egg weight should be around 165–180 g. This 60% hydration ratio is perfect for stuffed pasta.

Vejledning

1. Put flour(s) + salt in the kitchenaid with dough hook to combine.

2. Add eggs, yolks, and olive oil.

3. Mix until it looks like wet sand / couscous. When you squeeze it, it should hold together.

4. Knead 5–8 minutes until perfectly smooth and supple. It will feel quite stiff at first — that’s correct.

5. Wrap tightly in plastic wrap and rest at room temperature 30–60 minutes (or fridge up to 24 hrs; return to room temp before rolling).

Notater

Roll to the thinnest or second-thinnest setting on your machine (usually #6 or #7 on Marcato/Atlas). You want it almost translucent.

Work with only ¼ of the dough at a time; keep the rest wrapped so it doesn’t dry out.

Dust very lightly with semolina or 00 flour only if absolutely necessary — too much flour makes the edges not seal.