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Egg yolk dough from Mastering Pasta: The Art and Practice of Handmade Pasta, Gnocchi, and Risotto (page 26) by Marc Vetri and David Joachim

  • tipo 00 or pasta flour
  • egg yolks
  • durum wheat

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Notes about this recipe

  • Eat Your Books

    Can substitute all-purpose flour for tipo 00 flour. See recipe for variations.

  • Totallywired on December 02, 2018

    This dough has quickly become my standard. It’s magic. Comes together flawlessly with a dough hook, good hydration yet not wet or sticky, terrific texture and colour, easy to shape or form, cuts cleanly. Adding the ingredients sequentially as stated in the recipe makes a big difference, I reserve the water and add only as much as necessary which will vary depending on temperature and humidity. Most recent use as sheets for lasagna bolognese, rolled out to notch 4 had enough bite to stand up to a rich ragu. 1.5 scaled recipe does not quite make two lasagnas. One fed a party of 10 with a long and substantial antipasto.

  • Totallywired on October 15, 2018

    Good, strong, rich dough, that comes together well, rolls out evenly and without holes or tears. Durum flour not the easiest to find but available from online sources like King Arthur flour or nuts.com. Cut into tagliatelle - will continue to evaluate for other shapes, particularly stuffed pastas .

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