Fresh Pasta + Yolks + Semolina

aaron.m.kent

Has anyone had success with increasing the yolk-to-whole-egg ratio and subbing some of the 00 flour for semolina flour in the ChefSteps Fresh Pasta recipe? I find that recipe to produce a very reliable pasta, but I would love a bit more yolk/semolina flavor and would welcome advice. Thanks!

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fisher23

i have made pasta with Caputo 00 flour in the past, it works fine. More yoke will make a richer pasta.

wolfiegirl

My 'go to' flour for pasta is 00 flour, Sometimes I sub half the 00 for semolina, depending on my mood. The only variance is that you might need a touch more water when making the dough because the semolina tends to need a bit more moisture. I used to make pasta without any eggs but found that adding yolk indeed does make for a rich, sturdier pasta. For 280 grams of 00, I use three yolks and one whole egg, 10 grams sea salt, 25 grams olive oil and about 40 grams of spring water, depending on the type of flour and the size of the eggs. Buon appetito!

aaron.m.kent

I will give this a try, thanks! Do you find the olive oil provides better flavor than more yolks, or is that structural?

wolfiegirl

A little bit of both. More I think for structure but the aroma of unfiltered Sicilian olive oil (my other 'go to' ingredient) kicks up the flavor a bit. And by the way, you now have my 'secret' pasta recipe. Lucky you!! LOL!