pasta_more_egg_yolk
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Egg Pasta with AP & Semolina Flour
| Ingredient | Amount | Unit | Baker % | Notes |
|---|---|---|---|---|
| flour - AP | 278 | g | 90% | Add dry ingredients to food processor |
| semolina flour | 30 | g | 10% | Adds firmness and bite |
| kosher salt | 5.7 | g | 1.8% | |
| whole eggs | 100 | g | 32% | In a separate bowl combine whole eggs and yolks |
| egg yolks | 90 | g | 29% | |
| water | 0–10 | g | Add only if dough remains sandy |
Workflow
- Add flour, semolina, and salt to food processor.
- Combine eggs and yolks and add to processor.
- Pulse until mixture forms coarse crumbs.
- Crumb hydration rest (pasta shop trick)
- Dump crumbs onto counter.
- Let rest 10 minutes before kneading.
- The crumbs will hydrate and compress into dough.
- Knead until smooth (2–3 minutes).
- Wrap dough and rest 45–60 minutes.
- Lamination (pasta shop trick)
- Cut dough into 100–120 g pieces.
- Roll through KitchenAid roller at setting 1.
- Fold into thirds like a letter.
- Rotate 90 degrees.
- Roll again at setting 1.
- Repeat 3–4 times.
- After lamination, progress through roller settings normally.
- Typical KitchenAid progression:
- Setting 1 – lamination passes
- Setting 2
- Setting 3
- Setting 4
- Setting 5 – tagliatelle thickness
- Setting 6–7 – filled pasta sheets
- Optional: rest sheet 5 minutes before final thinning.
- Semolina separation (pasta shop trick)
- Lightly dust sheet with semolina before cutting noodles.
- Fold sheet loosely.
- Cut noodles.
- Lift and gently shake strands apart.
- Form loose nests for cooking or holding.
pasta_more_egg_yolk.1773110876.txt.gz · Last modified: (external edit)