This recipe creates a balanced noodle using the wet and dry ingredient measurement combination as listed in the recipe. As always, feel free to play around with everything and substitute as needed or necessary based on what you have on hand (e.g. you can use a full 10oz of AP flour if that is all you have; the same goes for using 10oz of Semolina flour).
A few tried and true tips to note if you’d like to experiment with your technique:
- The recommended 10oz of flour can be of any combination of wheat flour and Semolina flour. Just use a scale, ‘tare’ out your container weight, and fill up to 10oz
- If you have a stand mixer, this whole process is a LOT faster and less messy than assembling the dough by hand.
- Load all ingredients into your mixer, and use the beater blade for a couple of minutes until the dough is mostly formed and the sides of the mixing bowl are relatively clean
- Switch to the dough hook and allow it to work on your dough ball for up to about 5 minutes. You’ll know you are there when the dough starts clinging to the hook and starting to creep up.
- Wrap your dough in plastic, and place into the refrigerator for about 20 minutes before portioning it out and running it through whatever pasta maker you use
- Pasta dough has a lot of latitude and variability within the ingredient list, so by no means is my recipe the only way you can pull this off. For example, if you only have three eggs and Whole Wheat flour, it will work! You may need to use some water or other fat/liquid in this scenario to get more moisture into the dough, but you’ll end up with homemade pasta at the end of it. Texture and color will be major impacts to varying from my recipe