Homemade Pasta Dough
Ingredients:
AP Flour (1 cup)
Semolina Flour (1 cup)
Egg Yolks (4)
Pinch of salt
Water* (~2 tbsp)
*there are lot of factors that come into play with any dough. For example, humidity in the air, how big your egg yolks are, etc… That is why more often than not you are basing your dough off feel more than anything else.
Instructions:
Thoroughly mix your all purpose flour, semolina flour, and a pinch of salt. Place flour in a mound on a flat clean surface and create a well in the middle.
Add 4 egg yolks into your well and gently beat with a fork, slowly sifting in the flour to your eggs.
Start to work the dough with your hands. Add some water if you need more moisture. The dough will be sticky at first but eventually as you knead it it should become the consistency of playdough (~10 minutes kneading). Tip: if you press your finger into the dough and you see it bounce back, then that’s a good sign!
Tightly wrap dough in plastic wrap and allow to rest at room temperature for at least 30 minutes.
When you are ready to work with your dough, lightly dust with some AP flour. Using a roller, roll out your dough until it is thin enough where you can see through with your hand. From here you can cut into any shape pasta you like.
Boil in saltwater until al dente. Uncooked pasta can last up to a week in the fridge. Cooked pasta is good for a couple of days.
