Regular Pasta Dough Recipe - Cooking Index
Regular Pasta Dough Recipe - Cooking Index
It is best to have the pasta dough as dry as possible because the noodles have a better texture. If the dough is too soft, knead in more semolina or all-purpose flour until the dough becomes quite firm. Since it is hard for small machines to roll pasta that is very firm, the pasta may have to be dried after rolling on rack made for that purpose or over a broomstick that hangs between 2 chairs.
Type: Pasta| 1 1/2 cups | 93g / 3.3oz | Semolina flour - finest grind |
| 1 1/2 cups | 93g / 3.3oz | All-purpose flour |
| 2 teaspoons | 10ml | Salt |
| 4 | Eggs | |
| 2 tablespoons | 30ml | Extra-virgin olive oil |
Place the flours in a food processor fitted with a metal blade. Add the salt, eggs and olive oil. Process until the dough begins to mass on the blade (about 1 to 2 minutes).
Remove the dough from the processor and press it into a ball. Wrap in plastic and let rest at least 2 hours in the refrigerator before rolling and cutting. (Rolling the dough by hand is extremely tedious; with a small pasta machine and cutting attachment, you will save time and produce a much more uniform product.)
The pasta can also be made by hand or in an electric mixer fitted with a dough hook. For each of these methods. Mix the dry ingredients together first, make a well in the center, add the wet ingredients and mix them together slowly until everything is combined well. Wrap the dough in plastic.
This recipe yields 1 1/2 pounds (3 servings).
Nutrition per serving: Calories 711; Fat 18g; Carbohydrates 109g; Cholesterol 283mg; Sodium 1636mg; Protein 25g; Fiber 5g; Calories from Fat 23%; Calories from Carbs 61%.
Source:
The Wolfgang Puck Cookbook: Recipes from Spago, Chinois and Points - East and West by Wolfgang Puck, Jason Epstein, Susan Disesa (Random - House, 1996)
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