====== Egg Pasta with AP & Semolina Flour ======

==== Ingredients ====

^ Ingredient ^ Amount ^ Unit ^ Baker % ^ Notes ^
| flour - AP | 278 | g | 90% | Add dry ingredients to food processor |
| semolina flour | 30 | g | 10% | Adds firmness and bite |
| kosher salt | 5.7 | g | 1.8% | |
| whole eggs | 100 | g | 32% | In a separate bowl combine whole eggs and yolks |
| egg yolks | 90 | g | 29% | |
| water | 0–10 | g | | Add only if dough remains sandy |

==== Workflow ====

  * 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