THE LAST PASTA DOUGH RECIPE YOU'LL EVER NEED RECIPE BY TASTY
As a chef who has spent years and years perfecting the art of pasta, I'm often asked for my go-to recipe. The most basic ratio is 1 whole egg for each 100 grams of flour; however, I prefer a ratio of more yolks and whole eggs for an easy to work with dough, that doesn't get too sticky. This recipe works best using a scale, not cups and teaspoons, to measure the flour,. The amounts will vary slightly depending on the humidity, the brand of flour, and the brand of eggs you use, but once you get the hang of it, you'll be turning out perfect pasta in no time.
Provided by Joe Sasto
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Mound the flour on a clean surface and make a well in the center. Add the egg yolks, eggs, and salt to the well and slowly beat with a fork, gradually incorporating flour from around the edges of the well. When the dough starts to come together, switch to your hands and knead until the dough is smooth and supple, 20-30 minutes. Alternatively, combine the ingredients in a stand mixer fitted with a dough hook and beat on low speed until smooth and pliable, about 15 minutes.
- Wrap the dough tightly in plastic wrap and let rest at room temperature for 2 hours.
- Sheet the dough with a pasta roller or roll out with a rolling pin on a wood surface. Fill with cacio e pepe filing and cut into ravioli, if desired, or cut into your desired shape.
- Bring a pot of salted water to a boil.
- Cook the pasta in the boiling water for 4-6 minutes, depending on shape.
- Toss with sauce of your choice and serve immediately.
- Enjoy!
Nutrition Facts : Calories 724 calories, Carbohydrate 87 grams, Fat 22 grams, Fiber 3 grams, Protein 39 grams, Sugar 1 gram
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