A classic egg pasta dough enriched with semolina for a deeper golden colour, a slightly firmer bite, and improved structure when rolled.
Ingredients
- 400g tipo “00” flour
- 50g semolina
- 255g whole egg (approximately 4 eggs + 2 yolks, depending on size)
Method
Combine the flour and semolina in a bowl or directly on your work surface. Turn out onto a bench and form a well in the centre.
Crack the eggs into a separate bowl, then pour into the well.
Using a fork, gently whisk the eggs, gradually drawing in flour from the edges. As the mixture thickens and becomes less fluid, switch to a dough scraper and begin incorporating the remaining flour until a shaggy dough forms.
Bring the dough together with your hands and knead for 8–10 minutes. Use the heel of your hand to push the dough away from you, then fold it back over itself. Rotate and repeat until smooth.
The dough is ready when it feels smooth, elastic, and slightly springy when pressed.
Wrap tightly in cling film and rest for 30 minutes at room temperature. If making ahead, refrigerate and bring back to room temperature before rolling.
- Kneading time is essential - underworked dough will be difficult to roll and prone to tearing
- Small variations in hydration will occur depending on flour, eggs, and environment
- Adjust only with time and kneading, not extra flour unless absolutely necessary
Suitable for:
- tonnarelli (chitarra or machine attachment)
- filled pasta
- or any egg-based sheet pasta
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