Pasta Dough

Here is my pasta dough recipe, its the best one I’ve come across so far, but I’m always tweaking it every time I learn something new about pasta. This one I think came from Northwest Italy where they have amazing quality eggs, using the best quality eggs you can get is very important. The large amount of yolks in this recipe make the dough rich in flavor and color and it also makes the noodles delicate and tender because of their fat. There are some whole eggs in the recipe as well because egg white proteins make the noodles cohesive and firm and reduce the amount of starch that comes off the noodles during cooking. There are 3 kinds of flour, semolina, 00, and all purpose. They each lend a different quality to the dough, because of their different protein contents. Semolina has the most protein. 00 is also known as Italian soft wheat flour. Here is the recipe:

300g semolina flour

300g all purpose flour

300g 00 flour

240g yolks

6 eggs

salt

olive oil

If the dough seems to hard and too dry then you did it right, but different humidity and egg size can effect your dough so add more egg if you think it is really to dry. Wrap it tightly so it doesn’t dry out and let it rest so the courser semolina flour has a chance to soak up the moisture from the egg and so that the gluten has a chance to relax.