Making Pasta Dough - NoRecipeRequired.com

Hey , guys , welcome back to no recipe required .

I'm Dave today .

I'm gonna show you how to make a pasta dough .

OK , guys .

So to make our pasta dough , I'm just gonna start off with um some flour and put it right on my board .

I probably have probably gonna use three quarters of a cup or so .

Um Obviously , the recipe scales um to , to as much as you want , I'm gonna make a nice big uh big mound here and then I'm gonna make a uh a little hole in that mound kind of like a volcano .

This is um the technique I use is uh the well method .

Um I guess named after looking at a uh a well type of uh surface .

So once we've got that mixed in , I've actually got some egg yolk here .

Now , I've just got it in a container here because I did a recipe yesterday that required some egg whites .

So I saved the yolks , went ahead and made pasta .

Absolutely .

You can go ahead .

You can use the whole eggs , egg yolk and egg white in the dish um perfectly fine .

If you use just yolks like this , the pasta will be kind of richer .

It'll have a y more yellow color , um , but exact same technique , whether you do one or the other .

So I'm gonna go ahead and drop probably the yolks for two or three eggs in there .

Now it does again , the ratios they obviously matter in the final product .

But at this stage , er , you know , you're gonna be fine because you can always add a little bit more , um , more , uh , flour to the mix .

It is hard to add more egg .

Once you've got it kind of all mixed together , but not all that hard to get , uh , get more flour in there .

I'm gonna add a pinch of salt and I like to put just a touch of olive oil in mine as well .

Now you use a , uh , a fork here and you just kind of start scrambling the eggs like you normally do .

And then you slowly bring in some of that flour , um , from around the edge without obviously you don't want to break the wall of the well or , um , or um , the pasta or the , the mixture is gonna kind of go all over the place and you just continue using that for it , kind of scrape the bottom every once in a while and bring more and more of that flour in there .

I think I'm gonna be able to use a little bit more liquid .

So I'm gonna go ahead and add the rest of that yolk in there and then , you know , just kind of continue to mix along if you need to use your hand and bring that flower back in .

And as it gets thicker , you know , you can get more aggressive with , um , with moving things around and once it kind of forms together , then , you know , I kind of drop the fork , pull the rest of the dough out of there and then , um , just start using your hands .

And the idea is just as you , as you push it around and mix it together , that egg is gonna pick up more and more flour , it's gonna dry out and this is the dough we're forming .

Now , I find a little bit , goes a long way , um , because we are gonna , you know , roll this out and , uh , it creates quite a bit .

This dough here is probably enough for , uh , four people or so .

Just kinda , and you notice it's still , you know , very sticky , it's sticking to my hands .

Um , so we're just gonna continue needing it and , um , adding flour to it .

All this flour here .

Probably most of this is gonna get picked up .

By the time we're done , you're looking for a , you know , fairly dry consistency , something that doesn't or won't stick to your hands .

You can kind of rub it back and forth and that'll get knock off some of the , um , some of the pasta dough that's sticking to you and then just work that into the dough and then once it's firm like this , you want to kind of start needing it .

I like to squeeze with one hand kind of turn it 90 degrees and then come in with the palm on my other hand .

So I'm gonna move my excess flour away , gonna keep some on there .

So it doesn't stick and just continue to need .

And I'm gonna continue doing this for probably , um , five or six minutes .

We'll come back .

Uh , once I've got it needed out .

Ok , guys .

So , like I said , I've been eating for probably five or six minutes and , um , I go , you know , until you can kind of tell by if you press it down and you see the dough kind of constrict a little bit .

That means you've gotten some of that gluten developed , which is gonna , um , you know , give that pot , give the pasta a nice , nice , uh , firm texture .

Now you can go ahead .

Um , I usually like to , you know , form it into a ball , let it rest , uh , for about half an hour , I'll take this and I'll put just a little bit of oil on it , just coat the outside to prevent it from drying out .

And then I'm gonna , uh , I'm gonna wrap this in plastic wrap , put it in the fridge for about half an hour .

Then it's , um , then it's ready to use .

We're gonna roll it out or , um , you can , uh , if you do it a couple of hours ahead of time , that's perfectly fine as well .

Let's , um , let's go ahead .

We'll give it a chance to rest and , uh , come back once we're ready to roll it out .