pasta dough.
Ingredients:
300g “00” tipo flour.
2 egg yolks.
2 eggs.
pinch kosher salt.
Equipment:
fork/stand mixer/food processor.
mixing bowl.
scale.
Yield:
~450g pasta dough, about 3 portions.
Execution:
method 1.
Create a mound of flour on your work surface, create a well in the center.
Add the eggs and yolks, whisk the eggs together with a fork.
While stirring, slowly incorporate flour from the walls of the well.
Work in the flour little by little until most of the flour is incorporated and you are able to form a solid dough.
Begin kneading the dough by hand, Continue to knead the dough by hand until it is firm and smoother, typically this will take 8-10 minutes.
Form the dough into a ball, wrap in plastic wrap and let rest for at least 30 minutes - 1 hour before rolling and cutting into your desired shape.
Once cut, you may store the pasta in the fridge for 18-24 hours or in the freezer for up to 1 month.
To tell if your dough had formed enough gluten; once formed into a ball, press your finger lightly into the surface of the ball, if it springs back it is ready.
2. method 2.
Add all of the ingredients to a food processor or stand mixer fixed with a kneading attachment.
Mix until all of the flour is hydrated.
Transfer to a work surface and knead until firm and smooth.
Form the dough into a ball, wrap in plastic wrap and let rest for at least 30 minutes - 1 hour.
To tell if your dough had formed enough gluten; once formed into a ball, press your finger lightly into the surface of the ball, if it springs back it is ready.