whole_egg_pasta
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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% |
* 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 |
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.1674256353.txt.gz · Last modified: (external edit)