KIDDOCJJ
KIDDOCJJ
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PERFECT EGG PASTA

After having many epic fails, attempting to make fresh pasta that had both flavor and enough structure to hold up to cutting/boiling/saucing, I finally found the perfect recipe in a book called Rustic Italian Food by Marc Vetri and David Joachim..  It turns out the secret to flavor is using egg yolks only (you can freeze the whites for other uses), and structure is gotten by using a higher gluten flour that is finely milled (like '00'), and laminating (I'll get to that below) your dough at the start of the process.  This dough holds in the fridge, tightly covered, for 3 days, and for 6 months in the freezer. Keep in mind that egg yolks oxidize a bit over time, so your dough will transform from bright yellow to slightly green-tinged if left to sit more than a few hours. This color change by no means affects taste or texture.

My other secret to share is using frozen yolks. Yep, frozen yolks.  My housekeeper and her hubby only eat egg whites, so she saves and freezes her yolks for me.  After defrosting them overnight in the refrigerator I used them for custards, the base for ice cream, and pasta.  I also typically double this recipe so I have enough pasta for a crowd, in a pinch.  Just defrost the dough, covered, in the refrigerator overnight and then roll it out the next day. 

The whole recipe for this pasta makes 1 pound of pasta - enough to 12 pasta sheets for lasagne!

 Egg pasta sheets drying on my  favorite rack  by Marcato Atlas.

Egg pasta sheets drying on my favorite rack by Marcato Atlas.

  WHAT YOU NEED   9 egg yolks from large eggs  1 1/2 - 2 oz water  1 1/4 cups (190g) "00" or all-purpose flour  1/2 cup + 1 TB semolina (aka durum) flour  1 TB extra virgin olive oil   

WHAT YOU NEED

9 egg yolks from large eggs

1 1/2 - 2 oz water

1 1/4 cups (190g) "00" or all-purpose flour

1/2 cup + 1 TB semolina (aka durum) flour

1 TB extra virgin olive oil

 

 5.  When you are ready to roll out your dough, set up a pasta drying rack, and have some extra flour around for dusting your dough.   

5.  When you are ready to roll out your dough, set up a pasta drying rack, and have some extra flour around for dusting your dough.

 

 10.  Then fold in half in the opposite direction and run through again.  11.  Now run the pasta once, through numbers 1, 2, 3, 4, then 5.

10.  Then fold in half in the opposite direction and run through again.

11.  Now run the pasta once, through numbers 1, 2, 3, 4, then 5.

 INSTRUCTIONS  1.  Put all the ingredients into the blender, with just 1 1/2 ounce of water with the dough hook attachment.   2.  Beat on low until dough comes together and leaves the side of the bowl.  You may need to add that extra 1/2 ounce water to accomplish this.  3.  Beat on medium for another 5 minutes (or hand knead) until dough bounces back when you stretch it.   

INSTRUCTIONS

1.  Put all the ingredients into the blender, with just 1 1/2 ounce of water with the dough hook attachment. 

2.  Beat on low until dough comes together and leaves the side of the bowl.  You may need to add that extra 1/2 ounce water to accomplish this.

3.  Beat on medium for another 5 minutes (or hand knead) until dough bounces back when you stretch it.

 

 6.  Cut each dough into 6 pieces.  Cover the unused pieces with some plastic wrap.   

6.  Cut each dough into 6 pieces.  Cover the unused pieces with some plastic wrap.

 

 12.  If you see your dough ruffling or tearing a bit (see photo above) it means your dough needs a little flouring and another run through on that number.

12.  If you see your dough ruffling or tearing a bit (see photo above) it means your dough needs a little flouring and another run through on that number.

 4.  Gather the dough into a ball, cut it in half and wrap tightly with plastic wrap.  Let it rest for at least 30 minutes in the refrigerator.               

4.  Gather the dough into a ball, cut it in half and wrap tightly with plastic wrap.  Let it rest for at least 30 minutes in the refrigerator.

 

 

 

 

 

 7.  Flatten a round in the palm of your hand and dust with a little flour on both sides.  8.  Run it through the pasta sheeter twice on "zero" -  turn the knob until you hit "1" and go further to the right.

7.  Flatten a round in the palm of your hand and dust with a little flour on both sides.

8.  Run it through the pasta sheeter twice on "zero" -  turn the knob until you hit "1" and go further to the right.

 13.  Dust with a scant amount of flour, fold in half and run through the same number, and then proceed up to #5.

13.  Dust with a scant amount of flour, fold in half and run through the same number, and then proceed up to #5.

  KIDDOCJJ tip:    if planning to freeze the dough, wrap tightly, then put in a freezer bag, squeeze out the air and label and date it.                

KIDDOCJJ tip:  if planning to freeze the dough, wrap tightly, then put in a freezer bag, squeeze out the air and label and date it.

 

 

 

 

 

 9.  Now to strengthen the dough, fold in half in one dimension and run this through on "0."      

9.  Now to strengthen the dough, fold in half in one dimension and run this through on "0."

 

 

 14.  After you are done take a pastry brush and dust off any flour from your attachment.  Turn it over and make sure to nudge off any dough that you can see.  If you have a blob in there, let it dry overnight to shrink it, then clean it the next day.  15.   NEVER, EVER,  get these attachments wet or submerge in fluid.  16.  Your sheets are ready to use in lasagne (like my  spinach lasagne ), or can now be cut into smaller noodles. Just change the attachment.  17.  If you want to freeze the sheets, let them dry on the rack for a few hours until the tackiness is gone, then layer between sheets of wax paper in a ziplock bag and freeze.

14.  After you are done take a pastry brush and dust off any flour from your attachment.  Turn it over and make sure to nudge off any dough that you can see.  If you have a blob in there, let it dry overnight to shrink it, then clean it the next day.

15.  NEVER, EVER, get these attachments wet or submerge in fluid.

16.  Your sheets are ready to use in lasagne (like my spinach lasagne), or can now be cut into smaller noodles. Just change the attachment.

17.  If you want to freeze the sheets, let them dry on the rack for a few hours until the tackiness is gone, then layer between sheets of wax paper in a ziplock bag and freeze.