Pasta Dough
Added by Frederik Einshøj
Prep 45 minCook 2 min
A classic egg-rich pasta dough using both whole eggs and extra yolks for a richer, more golden result. Works well for tagliatelle, pappardelle, or lasagne sheets. The dough can be made ahead and refrigerated, wrapped tightly, for up to 24 hours before rolling.
Servings
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Ingredients
275 gflourtipo 00
sea salta pinch
2eggswhole
3egg yolks
1 tbspolive oil
Instructions
1
Put the flour, salt, eggs, egg yolks, and olive oil into a food processor and pulse until the mixture resembles coarse crumbs.
2
Tip into a bowl and knead briefly to bring together into a dough.
3
Turn out onto a lightly floured surface and knead for a few minutes until the dough is smooth and elastic.
4
Wrap in cling film and rest for at least 30 minutes.
5
Cut the dough into two pieces and work with one at a time, keeping the other covered with cling film.
6
Roll out the dough slightly and feed it through the pasta machine on its widest setting several times. Adjust the setting one notch at a time, passing the dough through each setting until it is about 1mm thick.
7
Hang the pasta sheets to dry over the back of a clean chair while you roll the remaining dough.
8
Pass the pasta sheets through the tagliatelle cutters on the machine, or cut by hand into strips about 1cm wide.
9
Lift the noodles from one end, dust lightly with flour to prevent sticking, and twirl into nests on a tray. Repeat with the remaining pasta.
10
Cook the tagliatelle in boiling salted water for about 1.5–2 minutes until al dente.
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