Pasta Dough
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 1 hr 15 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 200 g flour
- 100 g semolina (durum wheat)
- 3 egg (s)
Print Recipe
Pin Recipe Instructions
- Mix the flour and semolina in a bowl, make a well in the middle. Now put the eggs in the well. Slowly whisk the eggs carefully with a fork, and then slowly stir the flour into the eggs in circular motions.
- When the eggs and flour are completely mixed, remove the lump of dough from the bowl to a clean one! (as impurities will tear the dough later when rolling out!), place a floured work surface and knead thoroughly. Kneading should take at least 10 minutes. Until all the ingredients have combined to form a smooth, pliable dough.
- If the dough is as smooth as a child`s bottom, wash your hands thoroughly, dry them and stick a finger into the lump of dough. If the finger comes out of the dough cleanly, it is exactly right. If there is still dough left on your finger, add a little more flour and knead it again thoroughly with the dough, then do the test again.
- If the dough seems too dry, wet your hands a little and knead the dough until the liquid in the dough is kneaded. The longer you knead the dough, the easier it is to process it later.
- When the dough is ready, it has to rest under an upturned bowl for another hour. After the resting time, the dough can either be rolled out with a pasta machine or by hand!
- You can also prepare the pasta dough from wheat flour only, but I have made the experience that the pasta has more bite later if you also incorporate durum wheat semolina.
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