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pasta_more_egg_yolk

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pasta_more_egg_yolk [2026/03/09 22:41]
jforbes created 		pasta_more_egg_yolk [2026/03/09 23:04] (current)
jforbes
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-Egg Pasta with AP & Semolina Flour+====== Egg Pasta with AP & Semolina Flour ====== 
 + 
 +==== Ingredients ====
  
 ^ Ingredient ^ Amount ^ Unit ^ Baker % ^ Notes ^ ^ Ingredient ^ Amount ^ Unit ^ Baker % ^ Notes ^
 | flour - AP | 278 | g | 90% | Add dry ingredients to food processor | | flour - AP | 278 | g | 90% | Add dry ingredients to food processor |
-| semolina flour | 30 | g | 10% | |+| semolina flour | 30 | g | 10% | Adds firmness and bite |
 | kosher salt | 5.7 | g | 1.8% | | | kosher salt | 5.7 | g | 1.8% | |
 | whole eggs | 100 | g | 32% | In a separate bowl combine whole eggs and yolks | | whole eggs | 100 | g | 32% | In a separate bowl combine whole eggs and yolks |
 | egg yolks | 90 | g | 29% | | | egg yolks | 90 | g | 29% | |
-| water | 0–10 | g | | - Add wet ingredients to the food processor | +| water | 0–10 | g | | Add only if dough remains sandy | 
-|||| - If mixture remains sandy, add water 5 g at a time | + 
-|||| - Dough should just hold together when squeezed in your hand | +==== Workflow ==== 
-|||| - Rest dough 45–60 minutes before rolling |+ 
 +  * Add flour, semolina, and salt to food processor. 
 +  * Combine eggs and yolks and add to processor. 
 +  * Pulse until mixture forms coarse crumbs. 
 + 
 +  * **Crumb hydration rest (pasta shop trick)** 
 +    * Dump crumbs onto counter. 
 +    * Let rest 10 minutes before kneading. 
 +    * The crumbs will hydrate and compress into dough. 
 + 
 +  * Knead until smooth (2–3 minutes). 
 +  * Wrap dough and rest 45–60 minutes. 
 + 
 +  * **Lamination (pasta shop trick)** 
 +    * Cut dough into 100–120 g pieces. 
 +    * Roll through KitchenAid roller at setting 1. 
 +    * Fold into thirds like a letter. 
 +    * Rotate 90 degrees. 
 +    * Roll again at setting 1. 
 +    * Repeat 3–4 times. 
 +    * After lamination, progress through roller settings normally. 
 + 
 +  * Typical KitchenAid progression: 
 +    * Setting 1 – lamination passes 
 +    * Setting 2 
 +    * Setting 3 
 +    * Setting 4 
 +    * Setting 5 – tagliatelle thickness 
 +    * Setting 6–7 – filled pasta sheets 
 + 
 +  * Optional: rest sheet 5 minutes before final thinning. 
 + 
 +  * **Semolina separation (pasta shop trick)** 
 +    * Lightly dust sheet with semolina before cutting noodles. 
 +    * Fold sheet loosely. 
 +    * Cut noodles. 
 +    * Lift and gently shake strands apart. 
 +    * Form loose nests for cooking or holding. 
 + 
 + 
 +===== Pappardelle ===== 
 + 
 +  * After lamination, roll dough through KitchenAid roller. 
 +  * Progress through settings until **setting 4**. 
 +  * Lightly dust sheet with semolina. 
 +  * Fold sheet loosely. 
 +  * Using a knife or fluted pastry wheel, cut strips **20–25 mm wide**. 
 +  * Lift and gently shake strands apart. 
 +  * Form loose nests. 
 +  * Rest 10–15 minutes before cooking. 
 + 
 +Typical cook time: 2–3 minutes. 
 + 
 + 
 +===== Farfalle ===== 
 + 
 +  * After lamination, roll dough through KitchenAid roller. 
 +  * Progress through settings until **setting 4**. 
 +  * Using a fluted pastry wheel, cut sheet into rectangles **3 × 4 cm**. 
 +  * Lightly dust pieces with semolina. 
 +  * Pinch the center of each rectangle to form the bow tie shape. 
 +  * Place shaped pasta on a tray dusted lightly with semolina. 
 + 
 +Typical cook time: 3–4 minutes. 
 + 
 +===== Maltagliati ===== 
 + 
 +Use leftover dough scraps from cutting other pasta shapes. 
 + 
 +  * Gather sheet scraps and stack loosely. 
 +  * Using a knife or pastry wheel, cut into irregular diamonds or triangles (2–4 cm pieces). 
 +  * Lightly dust pieces with semolina. 
 +  * Spread on a tray in a single layer. 
 + 
 +  * **Partial drying** 
 +    * Let pasta air dry 45 minutes. 
 +    * This prevents sticking during storage. 
 + 
 +  * **Freezing** 
 +    * Transfer to freezer container or bag. 
 +    * Freeze for up to 2–3 months. 
 + 
 +  * Cook directly from frozen. 
 + 
 +Typical cook time: 3–4 minutes. 
 + 
 +Common uses: 
 +  * Bean soups 
 +  * Lentil soups 
 +  * Rustic tomato sauces 
 +  * Mushroom sauces 
 +  * Ragù
pasta_more_egg_yolk.1773110516.txt.gz · Last modified: 2026/03/09 22:41 by jforbes

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