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Pasta

Pasta

Recipe 1

  • 280 g “00” flour Caputo or Anna brands
  • 2 large eggs Whites & yolks
  • 65 g egg yolks
  • 1 tsp salt

https://www.hungryhuy.com/homemade-pasta-dough/

Recipe 2: Semolina Flour Recipe

1 cup semolina flour 1 cup ‘00’ flour 1 pinch kosher salt 2 large eggs 6 large egg yolks 1 tablespoon extra virgin olive oil

Recipe 3: Serious Eats

one whole egg (1.4 ounces white and 0.6 ounce yolk) and two yolks (1.2 ounces yolk) for every five ounces of flour.

I prefer the flavor of kosher salt. Just don’t use a coarse sea salt, which will keep your dough from developing a silky-smooth texture.

https://www.seriouseats.com/2015/01/best-easy-all-purpose-fresh-pasta-dough-recipe-instructions.html

  • 10 ounces of flour
  • a teaspoon of salt
  • two whole eggs
  • four additional yolks

Storage

Transfer to an airtight container and either refrigerate for up to 2 days or freeze for up to 2 weeks. To use frozen fresh pasta, transfer it to the refrigerator to thaw for at least 4-6 hours, then cook as usual.

Spinach Pasta

¼ pound of fresh spinach per egg/portion

  1. Cook the spinach in boiling water until it is wilted
  2. Squeeze spinach dry, and chop finely
  3. Add spinach to flour and eggs