Homemade Pasta Dough
Four simple ingredients, a glass of wine by your side and a little Pavarotti in the background is all you need to make a gorgeous homemade pasta dough.
An Italian grandmother once shared with Chef Thomas Keller that she knew her pasta dough was done when it had the same suppleness of her earlobe. She would touch the pasta dough, and then touch her ear to compare. I admit I have tried this when no one was looking.
If you decide that homemade past is your thing, a pasta machine will become one of your essential kitchen tools. They are inexpensive and easy to use. All machines have different thickness settings. The thickness of your pasta sheet will depend on the type of pasta you’re ultimately making.
Ingredients
-2 cups flour: In Italy, pasta is made with doppio zero (aka type "00" or pasta flour). This style of wheat flour is very finely milled, and it tends to be more elastic than other flours. If you can't find doppio zero flour, you can substitute all-purpose flour or coarse semolina flour, though the texture may be less delicate.
-4 whole eggs at room temp and 2 egg yolks: The eggs in fresh pasta help bind everything together. They're also what gives pasta that beautiful golden hue. Use high-quality, pasture raised eggs (fresh if possible) for the best flavor.
-1 teaspoon extra virgin olive oil: A little bit of olive oil can make your pasta dough smoother, but too much will give you mushy pasta.
-pinch of salt: When it comes to homemade pasta dough, salt is really just for flavor. Add a pinch to the dough, and remember to cook your pasta in well-salted water
Method:
Put 00 flour onto a cold surface and use a fork to form a well in center. Season the center of the well with salt and add olive oil.
Crack all but one egg into bowl and gently whisk together.
Add a third of whisked eggs into well.
Use the fork to gradually incorporate flour into the eggs.
Once mostly soaked in, add another third, continuing to mix into the flour, careful not to let eggs slide out.
Create another well in the middle of the flour and egg mixture and add the remaining egg, using a dough scraper, combine until the dough looks like crumbs.
Once all the egg is incorporated, flour your hands and begin forming a ball. Continue to flour your hands and knead the ball of dough until firm and elastic, turning and twisting the ball for about 10 minutes.
Wrap in plastic wrap and rest for at least 20 minutes before rolling.
Once you’ve made your dough, you’ll roll it out using either a rolling pin or a pasta machine, depending on the type of pasta you will make.