My Pasta Making Class Flour(s)
If you’ve taken my pasta making class….GRAZIE!
The classic egg dough that originates in Bologna is typically 100 grams of 00 flour and 1 egg per person which gives you a nice, soft dough that they use for hand rolling fresh pasta sheets to make tagliatelle, ravioli, garganelli, tortellini, and lasagna sheets. Most chefs now sometimes blend flours for texture depending on what type of pasta is being made. During my classes we are typically making tagliatelle, ravioli or gnocchi. When I make tagliatelle I like to blend 50 grams of 00 flour + 50 grams of semola flour and one egg to give the long strands some texture. When I make ravioli I use 100 grams of 00 flour and 1 egg because I want a really soft dough to shape the ravioli with. When I make gnocchi it’s always 00 flour.
Tagliatelle Fresh Pasta Dough
Serves 2
Ingredients:
200 grams (a blend of 100 grams 00 Flour & 100 grams Semola Flour)
2 eggs
Method:
Place the flour in a bowl or work directly on a flat work surface, and make a well in the middle building a wall to contain the eggs. Drop the eggs into the center of the well making sure to not break the well. With a fork slowly beat the eggs until combined, once combined slowly incorporate the flour until the dough and egg are somewhat combined. Once it’s become a mass of dough turn it onto a flat surface to continue kneading until the dough is well combined. Wrap in plastic wrap and let it rest for 30 minutes. After the dough is rested in can be rolled out by machine or rolling pin.
Pass a small piece of the dough that has been flattened by hand through the thickest setting. Fold over the dough into thirds and pass through the machine on the thickest setting. Keep repeating this process until it’s completely smooth. Once it’s smooth you can pass through each level once until you reach the desired thinness. Once the sheets are ready proceed to use as for tagliatelle or to fill and make ravioli
Notes:
Flour Suggestions:
Ravioli use 00 Flour
Tagliatelle use 50/50 blend of 00 flour & semola
Spaghetti alla Chitarra use semola flour
Semola is a harder wheat and will result in firmer texture which is nice for long pasta shapes or intricate shapes so it holds better.
Atlas Marcato Pasta Machine Rolling Suggestions:
Tagliatelle sheets to 5 or 6
Ravioli to 5 or 6
Spaghetti alla Chitarra to 5
Kitchen-Aid Suggestions:
Basic suggestions is 1 egg and 100 grams of flour per person (about 3/4 cups). You can use your Kitchen-Aid with the dough hook to mix several portions of fresh pasta. You just throw the number of portions of flour and egg, set it on a low speed, then increase to medium to bring it together. If the dough is dry and crumbly, you add less than a tablespoon of water and give it a minute to absorb the water, adding small amounts and giving it time to absorb until it comes together. If sticky add small amounts of flour until absorbed. You may have to finish kneading it slightly, wrap, rest and proceed to roll your pasta
