This Pasta Dough recipe is a preview from Chef Laurent Gras's IACP award-winning cookbook, "My Provence." Get step-by-step photos, videos, and tips from Chef Gras for this and over 50 other Provence-inspired recipes. Buy it today for just $4.99 or visit our Laurent Gras page to learn more.
Yield: 1 ¾ pounds (800 g), enough for 6 to 8 servings
- 5 large (250 g) eggs
- 3 large (60 g) egg yolks
- 1 ½ cups (200 g) semolina or durum wheat flour
- 2 ½ cups (300 g) Italian “00” pasta flour, or all-purpose flour
In a small mixing bowl combine the eggs and egg yolks and beat lightly. In a large mixing bowl, combine the flours and make a well in the center. Pour the eggs into the well. Using a fork, mix the flour with the eggs together until the mixture forms a stiff dough. Don’t worry if not all the flour is incorporated. Turn out the dough and the flour onto a work surface and knead until smooth and elastic, about 10 minutes. Cover with plastic wrap and let the dough rest in the refrigerator for at least 3 hours.
Divide the dough into quarters. Keep covered. Either by hand with a long wooden dowel rolling pin or using a pasta machine, roll out one quarter of the dough at a time into a very thin, rectangular sheet, and then use as called for in the recipe.
Get this recipe and over 40 other delicious Provence-inspired dishes in Laurent Gras: My Provence, the award-winning online cookbook from renowned chef Laurent Gras, for $9.99.