Tag Archive for: semolina flour

PASTA DOUGH
Makes about 10 sheets
400 g tipo 00 flour
3 eggs
2 egg yolks
6 g salt
Semolina flour
Combine the 00 flour, eggs, egg yolks, and salt in the bowl of a stand mixer. Using the
dough hook attachment, mix on low speed until just combined, about 5 minutes. The
mixture should appear quite dry and just barely come together. Turn to medium speed and
mix until the flour is fully hydrated, about 3 minutes. Turn the dough out onto a clean
work surface and knead by hand several times to form into a ball. Cover the dough tightly
with plastic wrap and refrigerate overnight.
Unwrap the dough. On a clean work surface, roll the dough out using a rolling pin, just so
it can fit through the pasta machine. Set the machine to the widest setting and begin
running the pasta through the machine. Lower the thickness by one notch with each roll,
until it reaches setting #2. Fold the pasta over itself in thirds. Rotate the pasta 90 degrees
so that the uncreased side will pass through the machine. Return the machine to the widest
setting and repeat the rolling process two more times. After the third pass, do not fold the
dough in thirds. Continue to roll the dough, lowering the setting by half a notch with each
pass to setting #0. Cut the sheet into 30-cm (11¾-inch) long sheets. Stack the sheets, with
a light dusting of semolina flour in between each layer to prevent sticking, and cover with
a lightly dampened paper towel to prevent from drying. Cut the dough to the desired shape
or form and refrigerate in an airtight container for up to 24 hours