Fresh Pasta Dough Recipe: Restaurant Standard

Ingredients

• flour semolina – 500g
• egg – 1 pcs.
• egg2 – 5-6 yolks
• sea salt – 1 teaspoon
• olive oil extra virgin – 1 tablespoon

Before You Begin Fresh Pasta Dough Recipe

When preparing fresh pasta dough, you should be careful about using a hard flour. The most suitable flour for this is semolina flour. It is now possible to find this flour in every market. Baklava pastry flour is also suitable but semolina is a must for a good fresh pasta. If you make it with other flours, your pasta will become a dough that will expand and soften during cooking, which will give a result that is far from the aldente consistency.

Fresh Pasta Dough Recipe Dough Preparation

You can prepare fresh pasta dough either in a dough mixer or by hand. Take the semolina (hard durum wheat flour) to the counter, add salt and blend by hand. Make a pool in the middle of the flour. Add 1 whole egg, 1 spoon of olive oil and 3 egg yolks and beat the eggs with a fork and feed them into the dough. When the mixture becomes non-stick, continue to knead by hand.

Since flours absorb liquids differently, add the remaining egg yolks one by one each time. When your dough is collected, do not add egg yolk anymore. To understand the hardness of the pasta dough, combine your thumb and little finger, it should be as hard as you touch the palm of your hand. Roll the slightly dispersed dough into a ball, wrap it in stretch film and rest for 30 minutes in the fridge.

Fresh Pasta Dough Recipe Portioning and Shaping

Cut meringues from the resting dough in equal pieces of egg size. At this stage, you can use a pasta dough machine (recommended) with a roller, or you can open the dough with a roller that requires a little more work. Start rolling the dough on the machine at the largest number (8-9), and gradually thin your pasta by decreasing 1 number each time.

In the initial stages, fold the pasta one turn after passing it through each roller to form a rectangular shape. Run through the roller again. When the form of the dough begins to take a rectangular form, reduce the roller numbers one by one and gradually thin your pasta.

Let the last delicacy you use on the pasta roller be 2 or 3 numbers. For the delicacy you open with a hand roller, it is the thinness that the shadow of your hand can be seen under the dough.

Storage and Cooking

You can portion the fresh pasta and store it in airtight sealed bags in the freezer for 2-3 weeks. You can boil it in salted boiling water for 4-6 minutes and consume it with the pasta sauce you want.