whole_egg_pasta
Whole Egg Pasta
| Ingredient | Qty. | unit | Ratio | Instructions |
|---|---|---|---|---|
| flour - 00 or bread | 300 | g | 62.5% | Add dry ingredients to food processor |
| kosher salt | 5.7 | g | ||
| large eggs | 2 | each | 37.5% | - In a separate bowl add whole eggs and yolks. - Weigh and add water to get to 185 grams total. - Add wet ingredients to the food process |
| large egg yolks | 3 | each | ||
| water | As Needed | |||
| - Add wet ingredients to the food process - Pulse until the ingredients are well combined - Empty the dough and all remaining uncombined ingredients onto a work surface - Knead for 8 minutes - Wrap in plastic and let rest for 30 minutes at room temperature - Roll out to desired shapes |
whole_egg_pasta.txt · Last modified: 2023/01/20 18:33 by jforbes