Purpose: To make homemade noodles (Italian)
2.5 oz 00 pasta flour
2.5 oz semolina flour
2 egg yolks
Procedure: (recipe is Classic Fresh Egg Pasta from Serious Eats, halved with different flour)
1. Mix dry ingredients in bowl, then dump on pastry mat. Shape a crater in the middle.
2. Beat eggs and egg yolk in bowl. Pour into flour creator, creating an egg volcano.
3. Gradually incorporate flour into egg lava with fork.
4. Switch to pastry scraper and fold in remaining flour until ball shaped. Add liquid if necessary (I did this by dipping my fingers into egg white and gently patting the dough).
5. Knead by placing hand on dough and rolling forward with pressure. Do this for 10 minutes.
6. Shake out tired arms.
7. Wrap tightly in plastic wrap and rest for 45 minutes. This is a good time to prep the rest of the meal.
8. Cut into quarters.
9. Starting with 1 quarter, roll out into .5 inch piece, hopefully vaguely rectangular. Dust with some semolina flour
10. Run through pasta press 3 times through the first three settings (3x#1, 3x#2, 3x#3).
11. Laminate dough by folding in the sides. The more narrow your eventual rectangle, the longer your noodles wlll be.
12. Starting again from the widest setting, go all the way to #4, sometimes #5 on the pasta press.
13. If the dough gets too long, cut it in half.
14. Cut the noodles. I did this using a variety of folding and cutting methods…but I realize I should have just used my pizza cutter. Dusting helps if you fold it.
15. Dust with semolina flour; arrange on sheet in a way that minimizes sticking.
16. Repeat steps 9-15 until you’ve rolled and cut all the dough.
17. Heat a large pot of salted water to boiling.
18. Boil all the the pasta in one go for 90 seconds, stirring occasionally (especially in the first 20 seconds) to keep from sticking.
19. Strain and immediately add sauce (I used homemade pesto); add pasta water if needed.
Results and Observations:
Need to remember to dust with extra flour before running through machine/cutting to prevent sticking. Otherwise, nom.