Not quite there yet…this dough was a little too soft still especially once my machine got a little warm after going and then it had a doughy texture when cooked. Used a mixture of whole eggs and egg yolks with 1 part semolina and 3 parts AP. I think I’ll do half and half semolina and tipo 00 next time!
by thestushkitchen
5 Comments
my basic formula for pasta was 7 kg 00, 3 kg durum, 1 liter whole eggs, 1 liter water
Sold about 20 batches a week retail.
I typically do
100% Semolina
32% Water
1% Salt
1.5% EVOO
Base your water, salt, EVOO percentages off your semolina
Brands and your machine matter for hydration percentage.
Basic recipe
1kg Semolina
320g water
10g Salt
15g EVOO
For 300g semoula 120g egg nothing more
I usually do 500 g flour 5 whole eggs… I adjust for humidity. Living where I am, humidity is weird and sometimes the pasta suffers.
I always do like this and its always coming out perfect –
350 grams ’00 flour
50 grams Semolina rimacinata flour
225-230 grams of eggs (thats around 4 medium ones)
Make the dough and knead as usual and let it rest 10 minutes. Then knead again for 3-4 minutes before you let it rest for the longer time (minimum 30 minutes but longer is often better) The double rest and double kneading really makes it a lot smoother I think. Good luck with your pasta!