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Author Notes: No more re-feeding the pasta sheet through every narrowing setting! Turn your pasta sheet into a conveyor belt then, smooth rolling! More detailed photo on: http://www.ladyandpups... —Mandy @ Lady and pups
ounces (200 grams) of Italian tipo 00 flour
ounces (100 grams) of semolina flour
teaspoon fine salt
large free-range eggs
- To make the dough: Place all the flours and salt inside a large bowl and make a well in the center. Add the large egg yolks (or whole eggs) into the center of the well and whisk them with a fork. Slowly work your way outwards to gradually incorporate the flour into the eggs. Now slowly knead the dough inside the bowl and try to get all the flours into the dough. If the dough feel too dry to come together, wet your hands with water and work the water into the dough (instead of pouring water directly onto the dough) because it gives you better control as how much more water you are adding. Once the dough as come together, take it out of the bowl and start kneading on the counter. You must do this vigorously for about 10 minutes, until the dough is very smooth and elastic. It should spring back when you make a dent with your finger. Wrap the dough in plastic wrap and let rest for at least 30 min.
- To roll out the dough: Dust the counter with semolina flour and place the dough on top. Cut the dough in half and cover 1 piece under plastic wrap.
- With the other piece of dough, dust lightly with semolina flour and press it down into a flat oval shape with your hands. With a counter-top pasta machine, or a pasta machine-attachment on your mixer, run the dough through the widest setting. Then fold the dough in 3 folds (like folding a letter), and run it again. Repeat once more.
- Now you should have a rectangular/oval-shaped dough with sort of uneven ends. Don’t worry about it. Feed the dough through the machine again, but this time, STOP MIDWAY. Then bring the 2 ends of the dough together, overlap them and pinch them lightly so they stick. Hold them in position and start running it again through the machine. Once the “seam” passes through the machine, you should have a connected, “conveyor belt” looking pasta sheet that passes through the machine. Keep running the machine to ensure that the seam/connection point is tightly merged together. Now, no more re-feeding.
- All you have to do now is setting the machine to the next increment, and keep the pasta sheet rolling through it (like a conveyor belt!). Make sure to dust generously with flour on top AND underneath, and that the entire length of the pasta sheet has passed through each increment before moving onto the next. Roll the pasta sheet out to your desired thickness, then sever it midway. Roll the pasta sheet out of the machine to release it. And cut into desired shape. Repeat with the other half of the pasta dough.