Noodles, Fresh Pasta - ecnivo/Recipes GitHub Wiki

By me (and me!), recipe inspired by Babish https://basicswithbabish.co/basicsepisodes/2017/10/23/sauces-9w5tm-2njph

Also theory worth reading https://www.seriouseats.com/fresh-egg-pasta

Makes one big portion or 1.5 smaller portions.

Ingredients (choose one of these two)

  • 1 egg (~50g) (alternatively, substitute with 40g water and 10g EVOO)
  • 100g (or ~2x egg by mass) AP flour (try with x% semolina?)
  • 2g or 1/3 tsp or pinch of salt
  • 5g or about 1 tsp or glug of EVOO
  • 100-110g AP flour
  • 50g water
  • 2g or 1/3 tsp or pinch of salt

Anywhere between 40-50% hydration

Steps

  1. Make well in a pile of flour, add liquids, salt, oil and mix. Alternatively, throw them all in a stand mixer and use the paddle attachment on speed #2 for 2-3 minutes. Finish (or start & finish) kneading by hand; aim for play-doh consistency, not wet sticky, not cracking dry. Add water or flour (1 tsp at a time) during kneading process if required to reach the desired consistency. Form ball and cover so dough doesn't dry out.
  2. Optionally, rest 30min. Or not, Serious Eats didn't seem to find much difference.
    • Tip: start boiling the pasta water now if you wish to cook them immediately.
  3. Divide into servings. Take a piece, cover the others. Dust with flour, roughly flatten with a rolling pin. Feed through rollers at 1, the widest setting. Fold sheet into 3, roughly flatten, rotate 90deg and feed through rollers again (so that the fold lines become straight edges). Repeat if dough is not mostly rectangular. (This is lamination)
    • Tip: If dough is too thick, it'll tear while it gets fed through the rollers and there'll be stretch marks on the sheet. Laminate again. If dough is wayy too thick, rollers might refuse to eat it altogether.
  4. Decrease roller thickness by a notch. Feed sheet through 1-2 times, short side first. Dust with flour if dough becomes too tacky, though generally there shouldn't be any sticking to the rollers. Repeat until desired thickness (recommended notch #6).
    • Tip: Sheet will continue increasing in length as it gets thinner. If starting with a piece of dough rectangle that's already quite skinny, it'll become rather unwieldy... accept you'll have few strands of super long noods -- or chop sheet to half the original length.
    • Tip: Mistakes happen. Sometimes end of sheet will flop over, and the rollers will still eat it, and the sheet will have a doubled-over fold. Just don't be an idiot and stick your fingies in the rollers in a rescue attempt.
  5. Make medium-wide noods by running sheet through stand mixer pasta cutting attachment. Or slice sheets with sharp knife. Flour noodles liberally.
    • Warning: If curling noodles into nest, dough will relax and eventually become stuck together. Don't leave them for too long (>10 minutes).
  6. Repeat with remaining portions of dough. Keep dough covered to prevent drying out. Don't forget to reset the thickness to 1 between each piece of dough.
  7. Cook immediately in salted boiling water for no more than 3min. We haven't figured out a good drying method yet ¯\(ツ)/¯