Resting pasta dough
Resting pasta dough
starting to roll out dough
rolling out dough
cutting papparadelle
papparadelle strips
getting dough ready

David Scheidt’s Pasta Dough

Posted by The Cured Ham on Nov 08, 2011

Ingredients

  • 1 ½ cups “00” Flour (or All-Purpose Flour)
  • ½ cup Semolina Flour
  • 4 Eggs

Instructions

Mix all ingredients together until smooth and the dough is soft. That basically means you’re going to knead the dough for a solid 10 minutes. Then set the dough aside for 30 minutes before you begin to roll out your particular pasta shape.

Depending upon your skill level, the equipment used, and the pasta shape desired, forming shapes could take between another 10-30 minutes. Hand cut 6” long, 3/4” wide papparadelle strips for the Bolognese Sauce.


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