Fresh Pasta Dough

This all-yolk recipe produces a smooth, rich, and pliable dough perfect for any pasta cut or shape.

Ingredients

• 1 cups (170 g) all-purpose flour [or 00 flour]
• ⅓ cup (55 g) semolina flour
• 9 (150 g) egg yolks
• 1 Tablespoon extra virgin olive oil
• 1 Tablespoons (30 ml) water, plus 1 tablespoon more if needed

Directions

1. Fit the Food Processor with the Multi-Use Blade. Place flours into the container and secure the lid. Pulse 4–6 times to incorporate ingredients together.
2. Place the egg yolks, olive oil, and water into a small bowl and whisk to incorporate.
3. Start the machine. Remove the Small Food Pusher from the Small Food Chute and start adding the yolk/oil/water mixture through the opening.
4. Once all ingredients are incorporated (about 20 seconds), run machine for an additional 5–10 seconds or just until dough ball has formed.
5. Remove from the processor bowl and turn out onto a clean work surface. Knead with clean hands until smooth and elastic, about 2–3 minutes. Form dough into a ball and wrap tightly in plastic wrap. Allow to rest, covered, at room temperature for 1 hour.
6. After resting, portion, roll, and cut pasta dough into desired shape(s). Boil in salted water until al dente and serve!

Notes

Resting pasta dough is essential for gluten relaxation and flour hydration. Fresh dough can also be placed in the refrigerator for up to 24 hours, then brought out to come to room temperature a few hours before rolling out.

Nutrition

1 serving (101 g)

• Calories: 190

• Total Fat: 13g

• Total Carbohydrate: 11g

  • Dietary Fiber: 0g
  • Sugars: 0g

• Protein: 8g

• Cholesterol: 405mg

• Sodium: 20mg