Egg Pasta dough
Yield: 1 lb.
Ingredients
Note: Baking soda added at (at 0.5%) to pasta doughs increases their resiliency and provides a textural chew and snap
that is usually associated with dried pastas and ramen noodles. Dissolve soda in water before adding to drys.
Method
Shaping
Cooking
When ready to cook, boil your water and add salt. For 1 pound of pasta, use 2 tablespoons of salt. Oil in the water is not necessary. Fresh pasta will cook faster than commercially bought pasta -- about 4 to 5 minutes in vigorously boiling water for al dente.
Homemade Eggless Pasta
Ingredients
Combine durum wheat flour and semolina flour in a large bowl. Add 1/2 cup hot water to flours and mix with a fork until mixture just comes together. If dough won’t clump together add more water 1 tablespoon at a time until it barely holds together. Turn out dough onto a surface lightly dusted with flour and knead until smooth and elastic, 8–10 minutes (alternatively, using a stand mixer fitted with a dough hook, mix on low speed, about 5 minutes). Wrap tightly in plastic wrap; let sit 1 hour at room temperature.
Pasta dough can be made 1 day ahead. Wrap tightly and chill.
Yield: 1 lb.
Ingredients
- Flour 00 or AP 12 oz (2.25 cups)
- 1/4 tsp (1.7 grams) baking soda or baked baking soda
- Whole eggs 4 oz (2)
- Salt pinch
- Water 3 oz
Note: Baking soda added at (at 0.5%) to pasta doughs increases their resiliency and provides a textural chew and snap
that is usually associated with dried pastas and ramen noodles. Dissolve soda in water before adding to drys.
Method
- Pour flour in the middle of a clean smooth work area or large bowl. Make a well in the center of the flour. Crack the eggs into the well and add a pinch of salt.
- Beat the eggs with a fork and gradually start to mix the flour in with the eggs by drawing the flour from the inside walls of the well.
- Once the dough becomes thicker and sticks to the fork, start working the dough with your hands. Continue to pull flour in from the sides of the well until all of the flour has been incorporated in the dough.
- If the dough is too moist and sticky, sprinkle with approximately one more tablespoon of flour. If the dough is to dry, sprinkle it with 1 tablespoon of water. Work the flour or water into to the dough and determine if additional flour or water is needed.
- Be sure the work surface is cleaned off before kneading the dough. Use pastry scraper to remove any pieces of dough stuck to the surface of the work area.
- Lightly flour clean work surface and place dough on floured area.
- Knead the dough by pressing on it with the heel of your hands, pushing it away from you.
- Fold the dough back over towards you and repeat the kneading process. Continue to knead the dough in this manner. Turn the dough a little each time you knead it. If the dough is sticky, sprinkle it with flour as you are kneading.
- The ball of dough should be moist and pliable, and will probably still be a little lumpy. Good pasta dough should be elastic and pliable, but FIRM (not soft like bread dough). It should not stick to your fingers or fall apart. Knead the dough until it becomes smooth and elastic. This process may take anywhere from 5 to 20 minutes.
- Gather kneaded dough and form a ball. Cover the ball of dough with plastic or foil and set aside to rest at room temperature for at least 1 hour. If longer than 24 hrs, flatten ball and freeze to keep dough from oxidizing and turning grey.
Shaping
- Remove dough from refrigerator and let it rest for 15 minutes.
- Using your hands, roll dough into a log, and cut log into egg size pieces, then flatten each piece slightly. Spread pieces out so they aren't touching and cover with plastic wrap.
- Using the widest setting and taking one piece of the flattened dough, feed through rollers.
- Fold dough in half & roll again. Repeat 3 more times, lightly dusting the sheet of pasta in between each rolling if it feels the slightest bit sticky. Finish rolling all pieces at this setting before moving on to the next setting.
- Move adjustment knob to setting 2 and feed each dough sheet through the rollers once.
- Move adjustment knob to setting 3 and feed each dough sheet through the rollers once.
- Continue to increase roller setting until desired dough thickness is reached: 3 for Thick type egg noodles; 4 for standard egg noodles; 4 or 5 for lasagna noodles, fettuccine, spaghetti, and ravioli; 6 or 7 for tortellini, thin fettuccine, and linguine fini; 7 or 8 for VERY thin "angel-hair" type pasta/capellini or VERY fine linguine (these settings are dependent on model of machine).
- Separate sheets once desired thickness is achieved with a thin towel or piece of plastic wrap dusted with flour, so the dough doesn't dry out too much. Let them dry for fifteen minutes or so before cutting.
- Hand shape or cut the noodles.
Cooking
When ready to cook, boil your water and add salt. For 1 pound of pasta, use 2 tablespoons of salt. Oil in the water is not necessary. Fresh pasta will cook faster than commercially bought pasta -- about 4 to 5 minutes in vigorously boiling water for al dente.
Homemade Eggless Pasta
Ingredients
- 1 cup fine durum wheat flour or all-purpose flour
- 1 cup semolina flour (pasta flour)
Combine durum wheat flour and semolina flour in a large bowl. Add 1/2 cup hot water to flours and mix with a fork until mixture just comes together. If dough won’t clump together add more water 1 tablespoon at a time until it barely holds together. Turn out dough onto a surface lightly dusted with flour and knead until smooth and elastic, 8–10 minutes (alternatively, using a stand mixer fitted with a dough hook, mix on low speed, about 5 minutes). Wrap tightly in plastic wrap; let sit 1 hour at room temperature.
Pasta dough can be made 1 day ahead. Wrap tightly and chill.