CHAPTER TWO

MAKING PASTA DOUGH FROM WHEAT AND OTHER FLOURS

WE CAN MAKE pasta dough by hand on a wooden board or in a bowl; we can make it by machine using a standing mixer with a strong motor or a food processor. The basic flour and egg dough may be varied by using Italian 00 flour for the most tender dough, unbleached all-purpose flour for a slightly firmer dough, a pasta flour blend with the chewiness of durum and semolina, or semolina flour for rustic dough with firm bite. The eggs may be whole, all yolks, or a combination of whole eggs, whites, or yolks with another liquid such as water or white wine. In this chapter, you’ll learn all about making that dough, usually in batches of about 1 pound (450 g), enough to serve 4 to 6 people, and ...

Get Making Artisan Pasta now with O’Reilly online learning.

O’Reilly members experience live online training, plus books, videos, and digital content from 200+ publishers.