| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 30 min |
| Yield: | about 1 pound |
Ingredients
- 1 1/2 cups 00 flour, such as Caputo, plus more for dusting
- 1/4 cup semolina flour, such as Caputo, plus more for dusting
- 1/4 teaspoon kosher salt
- 1 large egg plus 8 yolks
Instructions
- In a large bowl, combine the 00 and semolina flours and salt and form a well. Add the egg and yolks to the center of the well. Using a fork, slowly start to incorporate the flour into the eggs to form a rough dough. You may add a splash of water if the dough is too dry or a dusting of flour if it is too wet.
- Lightly flour a smooth work surface and pour the dough onto the flour. Knead the dough until it springs back when you press a finger into it, 10 to 12 minutes. Flatten the dough into an even square. Wrap the dough well in plastic wrap and allow to rest for 1 hour at room temperature.
- Cut the dough into 3 pieces. Set up a pasta roller according to the manufacturer’s directions and set it at the widest setting. Dust one section of the dough with semolina flour and press firmly to flatten the dough to 1/4 inch. Roll the dough through the machine on the widest setting. Fold the pasta dough in thirds and dust the outside with flour. Send it through the widest setting again. Reduce the setting to the next setting. Send the dough through the machine. Fold it in thirds once again and send through the setting one more time. Continue sending the dough through the machine, reducing the setting each time, until the desired thickness is reached, about 1/8 inch. Lay the sheet out on the counter and dust with flour. Use a knife or pizza cutter to cut strips 1 inch by 10 inches. Dust the strips with more flour. Continue with the remaining dough.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 226 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 2 g |
| Sugar | 0 g |
| Protein | 8 g |
| Cholesterol | 47 mg |
| Sodium | 136 mg |
Reviews
Made the recipe using the flour and salt quantities as noted. However, I couldn’t see throwing out egg whites (or saving them for something else). Instead, I followed the Italian method of using whole eggs. I found that 3 worked best (scrambled a bit first before adding to the flour). As others suggested, once the ball was formed, I placed it in my KitchenAid with the dough hook and let it knead for 10-12 minutes. The result was a very silky dough. From there, I followed the recipe cutting the dough into 3 pieces before running through the pasta attachment until very thin. I cut the dough into pappardelle sized strips. Prepared a sage and brown butter sauce then added blanched asparagus pieces and peeled shrimp to the sauce until the shrimp turned opaque – then cooked the pasta (takes max 5 minutes) and added it to the pan with the sauce, shrimp and asparagus – grated some Pecorino Romano cheese to the top and served…omg…note-I usually don’t like to read reviews where someone has drastically changed the recipe – but all in all, this time I would like to share…
Good, real deal pasta. Next time I’ll use my kitchen aid to mix and knead. Used it for a ragu recipe and was just enough. I’d like to try it for lasagna next.
Came out perfectly!!
Fabulous!!! Goes great with homemade Alfredo!
There are several types of Caputo flour on their website. Which one is 00 ?
Very tasty. Made drop meatballs to go with
My new go to pasta dough! This turned out perfect. I used my Kitchen Aid to make the dough, so it was even easier.