This dough is perfect (at least on a summer's day in the pacific northwest)! I made it specifically for our Kitchen Aid but I'm sure it's adaptable to do by hand. It took me three months to perfect it. I wanted something simple and not too sticky for the pasta press. Just the right amount of chewy. It's the semolina flour that really helps! However disclaimer, you may need to change the amount of moisture (olive oil) depending on where you live and the time of year.
Time: 47 minutes (5 minutes mix, 12 minutes knead, 30 minutes rest)
Ingredients:
8 oz white flour
8 oz semolina flour
4 eggs
1/2 tsp salt
1 tablespoon olive oil
Directions:
Measure out flour and salt. Make a well and add in eggs and olive oil. Use your fingers or a fork to mix into a shaggy dough.
Knead by hand for 10 minutes or on the Kitchen Aid on level 2 for 12 minutes.
Cover and let set 30 minutes before pressing or laminating into sheets.
One of my Lasagna Adventures:
No comments:
Post a Comment