Making the Dough:
1. Place the Caputo “00” Pasta Fresca in a mound on a work surface.
2. Use the bottom of the bowl to spread the flour and make a well.
3. Pour the yolks, milk, Olitalia Extra Virgin Olive Oil, and salt into the flour well.
4. Hold a bench scraper in your dominant hand and begin to swirl the yolks into the flour with your other hand until it becomes a paste.
5. Use the bench scraper to fold remaining flour over the paste.
6. Cut through the dough with a bench scraper and scrape it off of the surface as necessary.
7. Using both hands, knead the dough into a small ball.
8. Wrap tightly in plastic and transfer to the refrigerator to rest.
9. Keep the dough in the refrigerator for at least 1 hour, up to 4 hours, allowing the gluten to relax before rolling the dough.
*Environmental factors can affect the consistency of the dough. If the dough seems very sticky, add extra flour.
Rolling the Dough:
1. Using the bench scraper, cut off about 1/6 of the dough and rewrap the remaining dough.
2. Using a rolling pin, roll the piece into a rectangle that is thin enough to pass through the widest setting on the pasta machine.
3. Run the dough through the widest setting, then fold it in half, roll out slightly, and repeat 2 more times, each time feeding the dough through, leading with the folded edge.
4. Decrease the pasta width setting to the next setting and pass the dough through twice.
5. Continue this process, passing through each setting twice until you reach the thinnest setting (or nearly thinnest setting).
6. Dust with flour as necessary to prevent sticking, however, avoid excess dusting for filled pastas, as this would prevent the pasta from adhering to itself.
7. Cut the pasta into your desired shape and hang or lay flat to dry while continuing with the remaining dough.
Meet the chef
Meet the chef
