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 The Dough for the Pasta Recipe
I decided to start with pasta dough - you can cook so many dishes from pasta that you can burst if you eat everything in a row! Demand creates supply, and cooking is now a popular hobby, so finding ingredients for making dough as close as possible to classic Italian is no longer a problem.
Course Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 20 minutes
Servings
Ingredients
Course Hot Dishes, Lunch Second Breakfast Dishes
Cuisine Italian Cuisine
Keyword For Beginners, Medium
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. For pasta we will need two types of flour Manitoba Type 00 with 14% protein from soft wheat and semola (hard varieties) from hard varieties with 12% protein. in a ratio of 1:1.
    For pasta we will need two types of flour Manitoba Type 00 with 14% protein from soft wheat and semola (hard varieties) from hard varieties with 12% protein. in a ratio of 1:1.
  2. Mix the flour in the bowl of a mixer. We will knead the crocheted dough with a nozzle. You can use your hands. The longer we knead, the more obedient and tastier the finished paste will be, so take at least 15 minutes to this process.
    Mix the flour in the bowl of a mixer. We will knead the crocheted dough with a nozzle. You can use your hands. The longer we knead, the more obedient and tastier the finished paste will be, so take at least 15 minutes to this process.
  3. According to the proportions, there is 1 egg for every 100 g of flour mixture. Add them one at a time, waiting for a complete merge.
    According to the proportions, there is 1 egg for every 100 g of flour mixture. Add them one at a time, waiting for a complete merge.
  4. Add cold water drop by drop until it becomes soft.
    Add cold water drop by drop until it becomes soft.
  5. Alternate water with olive oil.
    Alternate water with olive oil.
  6. The dough is ready when it begins to peel off from the walls of the bowl and hands, but it will be soft and plastic. It is very pleasant to knead it.
    The dough is ready when it begins to peel off from the walls of the bowl and hands, but it will be soft and plastic. It is very pleasant to knead it.
  7. If whipped in a blender - knead the dough a little with your hands, you will get a ball of salmon.
    If whipped in a blender - knead the dough a little with your hands, you will get a ball of salmon.
  8. Wrap the dough in plastic wrap and leave it in the refrigerator, preferably overnight.
    Wrap the dough in plastic wrap and leave it in the refrigerator, preferably overnight.
  9. From this dough, you can make noodles, lasagna or wonderful ravioli Ab Ovo according to my recipe. It can be stored in the freezer for up to three months in the form of balls or finished products from it.
    From this dough, you can make noodles, lasagna or wonderful ravioli Ab Ovo according to my recipe. It can be stored in the freezer for up to three months in the form of balls or finished products from it.
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