This pasta mix sounded like something I'd like to try, so I did.
It made the best spaghetti. The dough handles beautifully and it
tastes great. Next I'll use it to make ravioli.

Here's what I did
http://www.kokoscornerblog.com/mycor...spaghetti.html

or
http://tinyurl.com/kvczmlk


Here's the pasta mix recipe.

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Pasta Flour Mix

pasta

1/ 2 pound (225 g) unbleached all-purpose flour
1/ 4 pound (115 g) durum flour
1/ 4 pound (115 g) semolina

Yield one pound (455g) bulk recipe.

TWO-EGG BASIC PASTA DOUGH (Best Quantity for Hand-Rolling) If you’ll
be hand-rolling the dough, add 1 to 2 tablespoons (15 to 30 ml) more
water to make a softer, pliable, silky dough that’s easy to roll and
stretch.

1/ 2 pound (225 g) Pasta Flour Mix, unbleached all-purpose flour, 00
flour, or Korean flour
2 large eggs, at room temperature
1 egg yolk
1 to 2 tablespoons (15 to 30 ml) tepid water Extra flour plus semolina
for rolling

THREE-EGG BASIC PASTA DOUGH (Best Quantity for Machine-Rolling) If you
wish to hand-roll this dough, divide it into 2 sections and roll each
separately.

3/ 4 pound (350 g) Pasta Flour Mix, unbleached all-purpose flour, 00
flour, or Korean flour
3 large eggs, at room temperature
1 egg yolk
2 to 3 tablespoons (30 to 45 ml) tepid water

ALL-YOLK PASTA DOUGH (Best for Hand-Rolling) This extra-rich golden
dough is suitable for Tortellini or for Tagliolini
1/ 2 pound (225 g) Pasta Flour Mix, unbleached all-purpose flour, 00
flour, or Korean flour
8 egg yolks, at room temperature
3 to 4 tablespoons (45 to 60 ml) tepid water

1 Mound the flour in the center of a large wooden board or other work
surface or in a large bowl to form a flour volcano with a crater in
the middle. Pour the eggs and water into the crater . (For the
all-yolk dough, lightly beat together the yolks and water in a small
bowl, then pour into the crater.)

2 Using a table fork, begin to incorporate the flour, starting with
the inner rim . As more flour gets incorporated, push the flour up to
maintain the crater shape so the egg doesn’t run out. (If the egg does
run out, scrape up the liquid with a bench scraper or the side of a
spatula and add it back into the mass.)

3 If using the bowl, once about half the flour has been incorporated
and the mixture has formed a shaggy mass, transfer the dough to a work
surface, preferably a wooden board .

4 Dust the board lightly with flour and begin to knead the dough. Keep
incorporating the flour, turning the dough mass over several times
while kneading so that the moist side of the dough is exposed to the
flour, encouraging the flour to be absorbed. Scrape up and discard any
leftover hard bits of dough.

5 Use the heel of your palm to push the dough down and away, then fold
the edge back over top to keep a basically round dough ball. Rotate
the dough mass clockwise about 90 degrees each time if you are
left-handed and counterclockwise if right-handed.

6 Continue kneading the dough about 5 minutes, or until the dough is
cohesive and moderately smooth. (Running the dough through the pasta
sheeter will develop the gluten further, making it smooth and
elastic.) If making stuffed pasta, the dough should stick lightly to
your fingers. For pasta to be cut in sheets or in strips, add enough
extra flour to make a firmer dough that releases easily from your
fingers.

7 The small bubbles that start to appear on the surface are a sign
that the gluten has developed completely and the dough has been
sufficiently kneaded.

8 Form the dough into a smooth, round ball, pulling from the outside
to the center on the bottom, so the bottom portion joins together in
the center and the top is completely smooth. Cover the dough with a
bowl or a damp cloth, or wrap it in plastic and allow it to rest for
30 minutes at room temperature before rolling. The dough will continue
to absorb flour as it
rests and relaxes.


Green, Aliza; Legato, Steve; Casella, Cesare (2012-01-01). Making
Artisan Pasta: How to Make a World of Handmade Noodles, Stuffed Pasta,
Dumplings, and More (Kindle Locations 370-372). Creative Publishing
International. Kindle Edition.

Notes: Making Artisan Pasta


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koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com