Trouble-free egg pasta dough recipe for especially silky velvety noodles. Use this dough, having rolled it or cutting it into pieces of various shapes. it a truly royal pasta dough: silky and velvet, prepared with a mixture of flour type “00” (this designation is very fine flour) and semolina, which has a wonderful taste and golden color. This combination of flour with semolina and egg yolks gives the perfect pastry dough. And the best thing is that this recipe is very cheap considering the amount of dough you get. Feel pride in making pasta from scratch.
Of course, there are many rules and beliefs regarding pasta. about what can and cannot be done. But in Italy in every village, each city and region, they contradict each other. This method will give you a good result, but of course you can make the paste thicker from the dough – it just needs to be longer to cook. The main question here is whether pasta goes well with the sauce with which you want to serve it. Only you can do it reply. The sauce and the shape of the paste should be in harmony – in a dish these elements are equivalent.
Nutrition value of one serving: (total 
Calories 346, total fat 14 g., saturated fats g., proteins 12 g., carbohydrates 42 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 30 minutes plus rolling time Difficulty: easy Portions: 8 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
- 500 gr. Italian flour type “00”, plus for sprinkling
- 100 gr. small semolina
- 12 large eggs
- 2 tbsp. l olive oil
Recipes with similar ingredients: fresh dough, higher flour varieties, eggs, linguine paste, lasagna paste
Recipe preparation:
-
Kneading dough
Pour flour and semolina into a large bowl, center deepening. Separate the yolks from the proteins. Add the yolks to the recess. in flour, and put the squirrels in a bag with a clasp and put in freezer – you can make meringues from them. In the recess in flour add butter and 4 tbsp. l cold water, then beat with a fork eggs until smooth. Gradually center the flour from the outside edges. When mixing is too hard, collect the dough hands forming a ball – hands should be clean and covered with flour. Knead the dough on a floured surface for about 4 minutes, or until it becomes smooth and elastic. Wrap in food film and let rest for 30 minutes.
-
Training
Traditionally, Italians use a very long rolling pin, and if you want, you can do the same, you need only a broad working surface and a little physical effort. These days, I think more fun and more appropriate to use the machine for rolling paste. Firmly fix it on a clean table and divide the dough into four pieces, covering them with a damp clean dishcloth to the dough is not weathered.
-
Rolling out
Flatten each piece of dough one by one with your hands and scroll through the rollers at the maximum width. Then install rollers closer two positions and skip the dough again, making it thinner. Important step: fold the dough in half and scroll again to the widest position – I prefer to repeat this several times, because this way the dough is very smooth, but instead a shabby sheet will be a dough sheet with neat edges, completely filling the space of the machine.
-
Paste thickness
Start skipping the test sheet one at a time through each position, sprinkling flour with it along the way. Twist the handle with one hand and the other just pull the dough slightly so that there are no bends, creases or wrinkles. Get the desired thickness – for linguine, tagliatelle and lasagna is about 2 mm. For the pasta to be stuffed for example ravioli and tortellini, you need a thickness of 1 mm., since the dough will become twice as thick when the filling is wrapped in it.
