Best Homemade Pasta Dough Recipe

Homemade Pasta Dough with Semolina Flour Fork in …

WEBOct 31, 2016 · Step 1: Mix the Dough. First, combine the semolina flour, all-purpose flour, salt, and pepper in a bowl. Simply use a fork to …

Rating: 4.8/5(16)
1. In a medium bowl, combine the flours, salt, and pepper. Stir to combine and create a well in the center of the dry ingredients.
2. Add the eggs, water, and olive oil into the center of the well inside the dry ingredients. Use a fork to whisk the eggs gently in the center. Begin stirring the wet ingredients into the dry ingredients from the outside in, until combined.
3. Once a shaggy dough forms, use your (clean!) hands to continue mixing the dough together, incorporating any remaining flour in the bottom of the bowl.
4. Knead the dough for 3-4 minutes until tacky and elastic, checking its elasticity by stretching the dough. If it stretches 8-12 inches without tearing, you're ready to move on to the rest. If it tears right away, continue kneading as the gluten needs to continue developing.

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Homemade Pasta Dough Recipe Chef Billy Parisi

WEBJan 18, 2024 · Begin to pull the flour from the inside of the well into the whisked eggs to combine using a fork. Completely combine the eggs …

1. Sift together the flours onto a clean surface and then form a well with it.
2. Add the eggs to the center of the well and whisk with a fork until combined and then slowly begin to add in the flour from the edges.
3. Once the egg and flour are combined use a pastry knife to scrape the surface to bring it all together to form a dough.
4. Knead for 12 to 15 minutes before wrapping in plastic and chilling in the refrigerator for 30 minutes.

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How to Make Fresh Pasta with A Pasta Maker Fearless …

WEBFeb 4, 2024 · Run the dough through the pasta machine with the flat rollers set to their most open setting; fold the dough sheet into thirds, …

1. First, mix everything together. This takes literally two minutes and almost no effort. Add flours to the bowl of a mixer, hook on the paddle attachment, and turn your mixer to low speed. Slowly pour in the eggs and beat until crumbly, adding a little water if you need to (wetter pasta dough is easier to work with than dry dough). If you don't have a mixer, you can mix the dough in a large bowl, using a fork to start combining the flour and eggs. Finish the dough by mixing with your hands once the mixture is too clumpy for the fork.
2. Sprinkle a thin layer of flour on the counter. Turn the dough onto the counter and knead by hand until it just comes together and begins to smooth out, about 2 minutes. Kneading the dough is almost as easy as mixing it. Squish, roll, repeat. The dough will not be perfectly smooth - that's normal.
3. Form the dough into a flat disk, wrap it in plastic wrap, and set it in the refrigerator for 2 hours so that the gluten can relax.
4. Once it has rested, flatten the disk with your hands so that it is 1-inch thick and sprinkle with a little flour on both sides. Run the dough through the pasta machine with the flat rollers set to their most open setting; fold the dough sheet into thirds, like a letter, and roll it back through the pasta maker again. If the dough sticks, coat with a little more flour. Fold and roll the dough three more times on this setting, which kneads it to produce a silky texture.

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