Giovanni Pilu, Roberta Muir

Fresh Pasta Dough #1

Preparation info
  • Makes about

    800 g

    • Difficulty

      Easy

Appears in
A Sardinian Cookbook
A Sardinian Cookbook

By Giovanni Pilu and Roberta Muir

Published 2012

  • About

This dough is used for long pasta and shapes such as stracci (which literally means ‘rags’) – delicate pastas that are generally served with lighter sauces.

Ingredients

  • 500 g tipo 00 flour, plus extra for dusting
  • 2½ teaspoons fine sea salt
  • 8

Method

Sift flour and salt into the bowl of an electric mixer fitted with a dough hook. Lightly whisk egg yolks and eggs together, then with the machine running slowly drizzle most of the egg mixture into the flour and mix until absorbed.

Start adding the remaining egg a little at a time until you have a firm dough – you may not need it all; towards the end it doesn’t take much extra liquid fo