Go to the Recipe: One Pasta Dough. No Machines. Four Shapes.
could flavors be added to this dough pre shaping? either through herbs or essential oil? like a sage, thyme, or terragon?
Oh my god, that orecchiette hack is a game changer! Hitherto, I’d seen it some where you stretch it with a knife as you cut the individual piece off, & it looks bloody impossible. This is a winner.
hey Justin, I would recommend adding any flavoring in during the mixing stage, but if you do it after just make sure you rest the dough again for 2 hours before shaping it so the dough can relax
Thanks Leon, let us know how it turns out for you.
love the cookie calculator. there is so many type of pasta recipe too, would be great if we can have more explanation like what you guys did for the cookie calculator. great job guys
Thanks for the recommendation, sounds like something we might jump into at some point.
Any thoughts on freezing? Could I maybe freeze on parchment lined sheet tray before putting in a freezer bag?
I would recommend not to put any salt in the dough if you want to save some for later, as the salt will make the pasta go wet while drying
Resting overnight I assume is in the fridge since we have all the egg yolk in this dough?
yep. In the fridge
The orrechietti shaping method used here certainly gets the job done. But if you’ve ever been to Bari and watched the women in the old town make orrechietti they look like a machine rolling the dough cutting and flipping the pasta in one motion. Definitely an art to be learned! Thanks for the new trick....
OMG Grant all of these are gorgeous and amazing! Thank you!
When I make pasta I dry on a cotton towel dusted lightly with flour,then freeze in bags, then you can take out what you need. Remember fresh pasta takes longer to cook than store bought. Salt does not affect the end product.
Will this recipe work without semolina flour? Can I substitute all-purpose or use all pasta flour?
just use all pasta flour. ap won't do as well.
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