whole_egg_pasta
This is an old revision of the document!
Whole Egg Pasta
| Ingredient | Qty. | unit | Ratio | Instruction |
|---|---|---|---|---|
| flour - 00 or bread | 300 | g | 62.5% | |
| kosher salt | 5.7 | g | ||
| large eggs | 2 | each | 37.5% | |
| large egg yolks | 3 | each | ||
| water | As Needed |
Process
- Add dry ingredients to food processor
- 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
- 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.1674256281.txt.gz · Last modified: (external edit)