All-Purpose Pasta Dough This all-purpose pasta dough can hold all shapes like garganelli or farfalle. The ratio of egg yolks to flour helps to maintain a firm al dente chew after the pasta is boiled. Silver Oak Recipes: All-Purpose Pasta Dough American
All-Purpose Pasta Dough

All-Purpose Pasta Dough

I use this all-purpose dough for making all shapes and sizes of pasta. The ratio of egg yolks to flour helps to maintain a firm al dente chew after the pasta is boiled. It also helps to hold special shapes, such as garganelli or farfalle.

Makes 1 ¼ pounds dough / Prep Time:

Directions

The Hand Method

  1. Pour the flour and salt into a mound on a work surface.
  2. Using your fingers, make a well in the center of the mound large enough to accommodate the egg yolks and then add the egg yolks and oil to the well.
  3. Using a fork, lightly whisk the egg yolks just until blended.
  4. Still using the fork, slowly draw the flour into the well and mix it together with the yolk mixture. Switch to a bench scraper when the mixture becomes too stiff and continue to mix, scrape and cut the dough until all of the flour is incorporated, 1 to 2 minutes.
  5. Using your hands, shape the dough into a ball and then knead the dough until it feels smooth (it will be a little tacky), about 2 minutes.
  6. Continue to knead the dough until it is firm and becomes difficult to knead, about 3 minutes. (This kneading is important to ensure the gluten develops properly for firm pastas, such as pappardelle and garganelli.)
  7. Shape the dough into a ball, cover with a bowl or wrap in plastic wrap, and let rest for 1 hour before rolling.
  8. Roll and cut into desired shape

Chef Dominic rolls the pasta dough with a pasta dough machine

The Stand Mixer Method

  1. Place all of the ingredients in a stand mixer fitted with the dough hook.
  2. Mix on low speed until a rough, shaggy dough forms, about 1 minute.
  3. Transfer the dough to a floured work surface and knead the dough until it is smooth and firm, 3 to 5 minutes.
  4. Shape the dough into a ball, cover with a bowl or wrap in plastic wrap, and let rest for 1 hour before rolling.
  5. Roll and cut into desired shape

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