Basic Pasta Dough

3.5 (2)

When cookbook writer Domenica Marchetti got unneurotic with Process columnist David Hagedorn for a pastamaking session, they coiled up tweaking her basal look for pasta dough, adding a tiny spot much flour and egg. Depending connected the humidity, the size of your eggs and the marque of flour you are using, you mightiness person to set the magnitude of lipid you adhd to execute the desired texture. Weighing the flour and the eggs alternatively than relying connected our uneven American measuring methods leads to much accordant results.

You'll request a pasta machine.

NOTE: To marque saffron fettuccine, harvester the lipid with a half-teaspoon of saffron threads successful a tiny vessel and microwave connected HIGH for 30 seconds. Allow the lipid to cool, past adhd it and the threads to the dough.

The dough tin beryllium made a fewer days successful advance, wrapped tightly successful integrative wrapper and frozen. The uncooked pasta tin beryllium frozen successful portions for up to 1 month.

Ingredients

Nutritional Facts

Per 3-ounce serving

• Calories

  280

• Fat

  6 g

• Saturated Fat

  2 g

• Carbohydrates

  45 g

• Sodium

  230 mg

• Cholesterol

  140 mg

• Protein

  10 g

• Fiber

  2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from a look by cookbook writer Domenica Marchetti ("The Glorious Pasta of Italy," Chronicle Books, 2011).

Tested by David Hagedorn.

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