Pantry Raider
Pantry RaiderFrom the Deeserved archives · pantryraider.appHomemade Pasta Doughs
Ingredients
Eggy light pasta
- 2 whole eggs (large)
- 4 egg yolks
- 2 cup semolina flour
Dense firm pasta
- 1 cup "00" flour
- 1 cup semolina flour
- 3 whole eggs
Dense pasta
- 5 eggs
- 2 cup AP flour
- 1 cup semolina flour
- 1/4 tsp salt.
Traditional pasta
- 2 cup AP flour
- 3 eggs
- 3 TBSP H2O
- 1 Tbsp olive oil
- 1 tsp salt.
Steps
Eggy light pasta
- Cream sauces, oil + butter sauces.
Dense firm pasta
- Red sauces, vegtable sauces
Notes
- Usually you use 1 egg : 3/4 c. flour.
- Eggs should always be room temperature.
- Always rest dough 30+ minutes on counter wrapped in plastic wrap. Before rolling.
- Fresh pasta needs only 2-3 minutes in boiling water.
Shared by Deeserved · transcribed from the original scanned card.