Pasta Dough

100 grams of double-zero flour (aka durum flour, aka Doppio Zero) to 1 medium-large egg (70 grams).

Nuff said.  Add a little more flour if it’s too sticky.  Add a little moisture (or oil) if it seems too dry.  Process or knead until it forms a smooth dough.  Let it rest wrapped up in plastic wrap for at least 30 minutes.  Do NOT miss this step – it DOES make a difference.

Nice additions include saffron ground up and steeped in a tablespoon of boiling water or truffle oil if you can lay hands on it.  My favourite combo thus far involved truffle oil and powdered porcini mushrooms.  The dough was an earthy wonder and was turned into tagliatelle.

But I digress.

Once you have achieved said mass of dough, flour it and run it through your pasta machine on the widest setting until it’s a fairly uniform strip.  Fold it into three and run it through again.  Repeat this laminating until you’ve finished drinking either a large glass of wine or a very tall gin and tonic.  Then run it through the machine on the smaller and smaller settings – dividing into manageable lengths as you go.  Having someone to assist will only help if they know what you’re trying to do and don’t get in the way.  Personally, I’d rather work by myself.

Get the dough into sheets, strips etc and either wrap it into “nests” or hang and dry.  Or use it fresh.  Make sure that if you hang it to dry, you do so over a lightly floured tea-towel.  Broom or mop-handles are excellent, wooden coat-hangers are a close second.  Wire coat-hangers will cause trouble and oven and griller door handles can be awkward.

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