This is my stock pasta recipe--good for any type of noodles or ravioli and tortellini. You can mix it up with herbs, squid ink, or spinach in the pasta. I prefer 00 flour because it is milled finer, which means the final noodles end up more soft and pillowy.
A vegan pasta is also easy to make, just substitute ground flax whisked with water. Use 3-4 TBSP of the flax meal and 3/4 cup of water.
10 ounces 00 flour
1 tsp salt
2 whole eggs
4 additional egg yolks
Mix ingredients well, then knead at least 10 minutes in stand mixer, add a touch of water or flour if the dough consistency isn't right--you want something like slightly firm Play-Doh that is smooth, firm, and elastic. Cover and let rest for 60 minutes, if possible (this will also enhance the texture, but you can skip if you're in a hurry). Divide into 4 equal balls and roll out dough with a rolling pin or pasta roller and cut noodles to desired thickness.
Toss directly into boiling salted water for 1-2 minutes or dust with flour and freeze.
A vegan pasta is also easy to make, just substitute ground flax whisked with water. Use 3-4 TBSP of the flax meal and 3/4 cup of water.
10 ounces 00 flour
1 tsp salt
2 whole eggs
4 additional egg yolks
Mix ingredients well, then knead at least 10 minutes in stand mixer, add a touch of water or flour if the dough consistency isn't right--you want something like slightly firm Play-Doh that is smooth, firm, and elastic. Cover and let rest for 60 minutes, if possible (this will also enhance the texture, but you can skip if you're in a hurry). Divide into 4 equal balls and roll out dough with a rolling pin or pasta roller and cut noodles to desired thickness.
Toss directly into boiling salted water for 1-2 minutes or dust with flour and freeze.
