Semolina Pasta Dough
Bistro Vendôme, Euclid Hall, Rioja, and Stoic & Genuine, Denver
This classic pasta dough recipe yields tender, golden noodles. Use it to make Jennifer Jasinski's signature artichoke and white truffle tortelloni or heirloom tomato consommé with goat cheese ravioli.
Ingredients
1 pound (about 2 3/4 cups) semolina flour
12 ounces (about 2 1/4 cups) all-purpose flour
1 teaspoon salt
1 cup water
4 egg yolks
2 tablespoons pure olive oil
Method
In a mixing bowl, combine all of the dry ingredients together by hand. Create a well in the center of the bowl.
In a separate bowl, whisk the water, yolks, and oil together. Place the wet mixture in the well of the dry ingredients and mix together by hand until a crumbly dough forms.
Turn the dough out onto a work surface. Press it together into 1 somewhat crumbly dough ball and then knead it by hand until a smooth dough ball forms. This will take some elbow grease; about 15 minutes of kneading. Tightly wrap the dough in plastic wrap and allow it to relax in the refrigerator for at least 1 hour or overnight.
Chef’s note: it's important to knead the dough very well to properly develop the gluten. If the dough will not stay together, you may add more water, 1 tablespoon at a time, until you have a smooth dough ball. Different types of flour will react differently, so be sure to feel your dough to be sure you have the right consistency.
Yield
2 1/2 pounds
Related Content
Artichoke and White Truffle Tortelloni
