Pasta Dough. Beat flour, eggs, olive oil, and salt together in a bowl. This blend of flours along with free-range egg yolks gives you the ultimate in pasta dough. Shape into a ball, place in a bowl and cover with plastic wrap.
Roll the dough over the pin towards you. Move your hands wider, stick your elbows out and, pressing down, roll the pasta out two or three times. It's important to make pasta dough on a cold surface such as marble.
Hello everybody, it's Drew, welcome to my recipe page. Today, we're going to prepare a special dish, pasta dough. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Pasta Dough is one of the most favored of recent trending foods in the world. It's easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Pasta Dough is something that I've loved my whole life.
Beat flour, eggs, olive oil, and salt together in a bowl. This blend of flours along with free-range egg yolks gives you the ultimate in pasta dough. Shape into a ball, place in a bowl and cover with plastic wrap.
To begin with this particular recipe, we have to prepare a few ingredients. You can have pasta dough using 3 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Pasta Dough:
- {Make ready 800 grams of flour.
- {Prepare 500 ml of egg yolks.
- {Prepare 2 of eggs.
Too much flour and your pasta will be dry. Not enough flour and your pasta will be wet, sticking to the machines rollers when you feed the dough through. You can always add flour, but you can't take it away. Use the highest quality free range eggs possible.
Steps to make Pasta Dough:
- Mix all together and knead.
- Let the dough rest for 30 min inside the fridge.
- You can use dough to make ravioli, fettuccine, spaghetti......
It should be smooth and elastic in texture. Make a well in the middle of the flour and add the eggs and olive oil. Using a fork, beat together the eggs and oil and. In Italy it's called farina di grano tenero, which means 'tender' or 'soft' flour. On a clean work surface, mix the all-purpose and semolina flours, forming a mound.
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