Servings: 2
Calories: 675kcal
Equipment
- Pasta roller and cutter (if not using a rolling pin and knife)
- Air tight container for resting
- Pastry/pasta cutting wheel
Ingredients
- 180 g 00 flour
- 50 g fine durum semolina
- 1 tsp olive oil
- 9 egg yolks
- 45 ml water
Instructions
- Mix the flours together and form them into a well on a large flat surface, or in a bowl with enough room to knead in.
- Prepare your eggs yolks. The easiest way that I've found to separate them is to crack each egg in half and then pass the yolk back and forwards between the halves, allowing the white to fall away. Remember that those egg whites will store well (and can be frozen), so you can always keep them for future use. Add the yolks to the centre of the well, with the olive oil.
- Use a fork or your hand to gradually mix the dry ingredients into the wet, in the centre of the well. You want to form a ball of dough that's elastic, but doesn't stick to your hands or work surface. If it's too sticky, add flour in very small amounts (no more than a tablespoon at a time).
- Once the dough can be handled without sticking to anything, knead vigourously for 10 minutes. Put your weight down and forwards into the dough using the heel of your hand, and fold it forwards over itself as you go. The motion is down, forwards, and then up at the end of the push.
- After 10 minutes, if you've balanced your moisture correctly you should be left with a smooth, shiny ball of dough that requires no additional flour.
- Store it in a freezer bag or similar to rest at room temperature for 30 minutes, keeping it out of direct sunlight or heat to avoid it sweating.
- Cut the dough into four pieces, and roll it out. For pappardelle, I like to go thicker; if using a machine, I roll to 5. Remember on a machine to pass it through at the lowest setting a few times first, folding it over itself in between passes. Then step up incrementally to your desired thickness. I aim for sheets of around 30cm in length. If you're using a rolling pin, you can cut to whatever width you like, or use the machine width of 14cm as a guide.
- Use a knife or cutting roller to cut the sheets into wide strips, of around two fingers width. If you find it easier, you can flour the sheets well and then roll them loosely over themselves before cutting; this makes for less distance that your knife has to travel. Just make sure that you unroll after cutting each sheet.
- Refrigerate for 30 minutes to a week, uncovered. This will help it dry out and enhance the bite when eating.
- To cook, boil in plenty of water, and bite or cut across the pasta to check that it's cooked. No sign of floury white (but only just) is what you want. If you're after the ideal, creamy, pairing for this pasta, try our mushroom and taleggio sauce!
Nutrition
Calories: 675kcal | Carbohydrates: 89.2g | Protein: 24.5g | Fat: 23.5g | Saturated Fat: 7.8g | Cholesterol: 944mg | Sodium: 39mg | Potassium: 180mg | Fiber: 3.2g | Sugar: 0.7g | Calcium: 113mg | Iron: 7mg
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