whole_egg_pasta
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whole_egg_pasta [2023/01/20 18:29] jforbes |
whole_egg_pasta [2023/01/20 18:33] (current) jforbes |
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| | large eggs | 2 | each | 37.5% |- In a separate bowl add whole eggs and yolks.\\ - Weigh and add water to get to 185 grams total.\\ - Add wet ingredients to the food process | | large eggs | 2 | each | 37.5% |- In a separate bowl add whole eggs and yolks.\\ - Weigh and add water to get to 185 grams total.\\ - Add wet ingredients to the food process | ||
| | large egg yolks | 3 | each | ::: | ::: | | | large egg yolks | 3 | each | ::: | ::: | | ||
| - | | water | As Needed | + | | water | As Needed |
| + | | | | | ||
| - | ===== Process ===== | ||
| - | * Add dry ingredients to food processor | ||
| - | * In a separate bowl add whole eggs and yolks. | ||
| - | * Weigh and add water to get to 185 grams total | ||
| - | * Add wet ingredients to the food process | ||
| - | * Pulse until the ingredients are well combined | ||
| - | * Empty the dough and all remaining uncombined ingredients onto a work surface | ||
| - | * Knead for 8 minutes | ||
| - | * Wrap in plastic and let rest for 30 minutes at room temperature | ||
| - | * Roll out to desired shapes | ||
whole_egg_pasta.1674257395.txt.gz · Last modified: 2023/01/20 18:29 by jforbes