Welcome to The Culinary Professional Recipe Collection.
Basic Pasta Dough
Category: Starches
Equipment: Bowl, mixer
No. Servings: 12
Serving Size: 2 oz. (60 g)
Yield: 1.5 lb. (670 g)
Ingredients
4 oz.
semolina flour
12 oz.
all-purpose flour
4 ea.
* large eggs
2 ea.
* egg yolks
1/2 tsp.
salt
Method
1
Combine the semolina and all-purpose flours.
2
Place the eggs, egg yolks, and salt in the bowl of a large mixer fitted with a paddle.
3
Turn the mixer on low and break up egg yolks.
4
Turn off mixer, add one-third of the flour and mix until flour is incorporated.
5
Remove paddle, clean off any dough stuck to paddle, and attach dough hook.
6
With mixer on low speed, slowly add remaining flour until incorporated.
7
Turn off the mixer; remove dough from dough hook and mixer bowl.
8
**Roll dough in a ball, cover with plastic wrap, and refrigerate at or below 41°F (5°C) for at least 30 minutes to allow dough to rest before rolling and cutting into desired shape.