Pasta Dough

created by @big38

Ingredients

Scale recipe

260g00 flour

6egg yolks (96g)

2whole eggs (112g)

—Note: Portion good for 4 people.

Directions

Knead 15-20min by hand.

Cover and rest in fridge 1hr

00 flour — https://amzn.to/2TukS35

Atlas pasta machine — https://amzn.to/2Goj6N5

Steel scraper — https://amzn.to/2TAqwkl

Notes

Go with 00 flour, I’m gonna say it’s a requirement. Some people play with different amounts and hydration for filled vs non-filled pasta doughs. This is an all purpose pasta dough. The eggs I purchase are 57g on average. Fun fact: yolks are 30% of the total weight, whites are 60%, and the shell is 10%. The percentages are pretty much constant for all eggs. You may need to adjust your numbers if you’re using different sized eggs. The color of the yolk determines pasta’s color. I buy my eggs at Japanese supermarket (Marukai), where they source fresh egg batches every week. The eggs are fresh and yolks are incredibly orange, producing a beautiful deep yellow pasta. Organic pasture raised eggs at Wholefoods are also decent. Buy your eggs at a good source if you’re looking for beautiful tasty p