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Italian, Pasta/Rice | |
| 2 cups 00 or all-purpose flour (not you can do 1/2 and 1/2 00 and seminola/durham flour) 2 large eggs 3 egg yolks, plus more as needed Semolina flour, for dusting optional 1 tsp olive oil (helps with the rolling) optional pinch of salt (this tends to be mostly used in non egg pasta's, but some folks like it) | |
| Step 1 Pour the flour into the bowl of your stand mixer and start mixing with the spiral dough hook at speed 1. Add the eggs, one at a time, and then oil/salt if using, and continue to mix for 5-6 minutes until the mixture is smooth, but not compact. Now increase the speed to 2 and knead for another 5-6 minutes, until you get a ball. Cover with a cloth and set at least 30 minutes. Step 2 Cut and roll as desired. Do Ahead: Dough can be made 1 day ahead; tightly wrap and chill. | |
Unrated | |
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