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Basic Pasta Dough

Basic Pasta Dough One of the first things I learned to make when I was just a teen, was pasta. I was grounded, of course, I don’t remember why, but...


2 cups of all-purpose flour, and some more to sprinkle
8 egg yolks
2 whole eggs


  • On a clean surface make a volcano with the flour, in the center add the eggs and yolks.

  • With a fork begin to swirl the eggs, and slowly incorporate the flour into the center of the well.

  • When everything is incorporated, knead it together to form a large ball.

  • Knead it until obtaining a nice stretchy dough like 3 to 5 minutes, wrap it in plastic and let it rest in the fridge 30 minutes to an hour.

  • Cut the dough into quarters and roll out one at a time, keeping the other pieces on the wrap to avoid drying.



  • Run the dough through the machine in the widest setting.

  • Fold the sheet in half onto itself, and roll it out again like 10 times, folding it each time.

  • You will notice the dough will go from a strong yellow to a paler yellow, and the dough will start developing gluten so it will get tougher.

  • After the initial stage, change the setting to the next one and roll your dough, repeat in each setting.

  • You will notice your sheet getting longer, you want it to be thin enough to begin seeing your hand trough the sheet, around setting 7.



And voila, you can use these sheets to cut into pappardelle, tagliatelle or go crazy and make some ravioli or cappelletti the sky is the limit.

In this case, we went with pappardelle and topped it with crispy shallots, saute mushrooms with herbs, and a touch of Pecorino Romano.



Cooking tips:


Bring a large pot of water to a boil, salt it generously make it taste like the sea. 

Lower the heat to a rolling simmer and add the pasta bit by bit.

 Cook the pasta al dente around 3 minutes.

 Remove it using a slotted spoon and transfer directly to a saute pan with your sauce of choice if its to thick add some of the boiling water to thin out.

 Portion the pasta in the dishes and top it with parmesan and  a couple of turns of fresh ground pepper.




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