Fresh Pasta Dough
You can also dry it by hanging it on a pasta drying rack and then storing it in an air tight container or bag.
- 4 c
- all purpose flour
- 8 large
You could use all-purpose flour, you can use Italian 00 flour, which is ground extra fine and gives the pasta a silky, soft texture. You can also use 1 part semolina flour to 3 parts Italian 00 flour. The semolina adds a texture to the finished pasta that’s usually referred to as al dente. But if you prefer a more silky bite of pasta, use less semolina, and if you want more bite, use more.
Sometimes I add extra yolks to my pasta because they’re rich and fatty and add a density to the finished dough. You can experiment with different combinations of egg whites and yolks in your dough and determine what you like best—there are no wrong answers. The egg whites have a high water content, and they will give your dough a softer texture.
Transfer the dough onto a clean surface. Leave the dried bits of dough and trace amounts of extra flour in the mixing bowl. Wash your hands.
Pause early in the kneading process and slowly stretch the dough apart in your hands. The dough will appear to tear and pull apart from itself. After approximately 10 minutes of continuous kneading, if you stop and try again to slowly pull the dough apart, you should notice that the dough stretches without tearing as much. The dough should also appear smoother, sleeker, and more homogeneous. These are indications that you have kneaded the dough enough.
No matter what tool you use to roll out your dough, remember to have some extra flour nearby to make sure your pasta does not stick to the counter tops or to itself. Lightly dust the pasta as you work. There are a few ways to roll out the dough:
-Rolling pin: The goal is to make your pasta as thin and delicate as possible. It can be hard to do—but experience will get you there.
-Hand crank: This is an affordable, reliable way to roll out the dough. It can get the dough very thin.
-Kitchen Aid mixer attachment: This is what I use at home. It’s fast and efficient and electric so you can use two hands to pass the dough through the machine and catch it (unlike the hand crank, which requires you to crank with one hand and manipulate the dough with your other hand).
Roll the dough up so it looks like a log. Using a sharp knife, cut the dough into ribbons. Spread the ribbons apart with your fingers—they unravel to become noodles.
Most pasta rollers (the hand crank and the Kitchen Aid attachment) will come with an add-on attachment that will cut a sheet of pasta into noodles. When I roll dough with a rolling pin, I cut the noodles with a knife.