…I like to blend some of the Caputo double ground semolina for a better mouth feel.
( 5 parts Caputo chef’s flour to 1 part Caputo double ground semolina )
I usually do no add salt to my pasta and just salt and water when i boil the pasta
besides my sauces are usually very flavourful.

Print Recipe

3 from 2 votes

Fresh Pasta

Keyword: pasta fresca

Ingredients

Recipe1:

1 Kg 00 Pasta Flour
10 whole eggs

Recipe 2:

500 g Pasta Flour
16 Egg yolks

Instructions

Pour flour on pastry board and make a hole in the middle, like a volcano
Place eggs in the middle and work the flour into the eggs a little at a time in a
circular motion with the tips of your fingers. Be sure not to let the eggs escape
from your flour.
Once the eggs are incorporated into the flour, knead until the dough is smooth
and consistent. Depending on the size of the eggs you might need to add a little
more flour or another egg to achieve the proper consistency
Wrap the dough ball in plastic wrap and allow to rest for a least half an hour
before rolling it out