PASTA DOUGH
Instructor: Richard Feroze
416.710.8126
[email protected]
Ratio Formula
3 Parts Flour : 2 Parts Egg
YIELD: 1 Egg per Portion @ 140g
  • Flour           [ 84 g ]
  • Egg             [ 56 g ]
YIELD: 2 x Portions
  • Flour           [ 168 g ]
  • Egg             [ 112 g ]
YIELD: 4 x Portions
  • Flour           [ 336 g ]
  • Egg             [ 224 g ]

tECHNIQUE

Comments
  • Mixing Method: Unique technique applied here;  add wet ingredients to centre of dry ingredients.
  • Kneading is the key part of technique in establishing proper gluten network.  Kneading by hand is ideal.
  1. Form a mound of flour on a cutting board or dry surface area.  (If making a large batch, initial mixing in a large bowl can be done until mixture is a soluble mass ready for kneading.)
  2. Make a cup in the centre of the flour.
  3. Crack the eggs into the cup.  Do not whisk eggs beforehand.
  4. Swirl the eggs so that the flour combines gradually and evenly.  [Alternatively:  in making a large batch requiring a (mixing) bowl, combine the flour and eggs and pulse / paddle mix until mass comes together.  Then proceed with next step.]
  5. At this point, mass is ready for kneading using a fold-over & palm-push method.
  6. Knead dough long enough for window pane test characteristics.
  7. Once ready to rest, roll into uniform boule and let rest for several minutes before portioning.  Keep covered to prevent skin from forming.
  8. Measure out required portion sizes, and store for future use, wrapping each portion in plastic wrap.
Comments
  • Window Pane Test: No webbing.No tearing with sufficient stretching.
  • Flour:  11-13% Protein content. AP flour is cost-effective. 00 Italian flour for best results.
  • Standard large egg weight:  56 grams.
  • Kneading Time:  Small batches take approx. 15-20 minutes to develop gluten; enough time for a smooth outer skin.
  • Let dough rest for at least 1 hour before using;  keep refrigerated.
Storage
  • Dough can be coated with oil or flour for storage.  Must be wrapped for storage.
  • Dough can be frozen for future use. Portion into required size before freezing. 
  • Dough may be sticky when working with after frozen state;  more flour may be required.
Notes
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