Amarissa Scelsi, Sous Chef
1 ¾ Cup Semolina Durum Flour
1 Whole Egg
6 Egg Yolks
1 ½ Tbsp. Oil
1 Tbsp. Milk/ or Water
1 Pinch Kosher Salt
- Place flour into mixing bowl, make a well in the center.
- Add 1 whole egg and the six egg yolks to the well.
- Add oil and milk/ or water to the well, and a pinch of kosher salt.
- Using a dough hook or paddle attachment, turn Kitchen Aid to a slow speed.
- Continue mixing until all ingredients are combined into a ball of dough.
* If mixture is to dry you can add a dash of milk or water
* If mixture is to wet add a few pinches of flour
- Take the dough out of the bowl and knead it for about five minutes, until the dough is smooth, then form it into a ball.
- When you press on the dough it should make an indent and then spring back instantly.
- Sprinkle the dough with flour and wrap the dough in plastic wrap. Let it rest for an hour in the refrigerator.
Rolling Out The Dough:
- Once the dough has rested it will become more elastic and much easier to roll out.
- Before you need to flatten the dough a bit to help it fit through the pasta machine.
- Set the machine to 0 which is the biggest setting, feed the dough through the machine.
- As the sheet comes out of the machine fold the dough into thirds. Run the dough through the same size setting four to five times.
- Pass the dough through the machine gradually reducing the size, passing the dough through the same thickness four to five times.
- Stop the process once you go through setting 5.
- Cut your rolled-out dough to the length of your choice, next pass your sheets through the cutter of your choice, sprinkle pasta with flour to keep it from sticking.
- Once you are finished you can cook your pasta right away, or you can freeze it in an airtight container until you are ready to enjoy it.