Pasta dough

Pasta dough

By
From
Becasse
Makes
800 g
Photographer
Steve Brown

Ingredients

Quantity Ingredient
500g strong plain flour
1 teaspoon salt
290ml egg mix (2 eggs mixed with egg yolks)
2 tablespoons extra-virgin olive oil

Method

  1. Mix the flour and salt and sift twice. Tip onto your work surface and make a well in the centre. In a separate bowl, whisk together the egg mix and oil. Pour into the flour and use your hands to gradually work the liquid into the flour to form a solid mass.
  2. Knead for about 5 minutes until the dough is smooth and slightly springy. Divide into 3 even portions, wrap each in cling film and refrigerate for at least 30 minutes to allow the gluten to relax. This will prevent shrinkage later. Use within 2 days.
Tags:
restaurant
Becasse
Justin
North
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