Wolfgang Puck BFPR1000, Use And Care Manual

Dough and Crust

Basic Pasta Dough

Makes 1 1/2 pounds, serves 6 - 8

INGREDIENTS

3 cups flour
9 large egg yolks
1 teaspoon salt
1 teaspoon extra-virgin olive oil
1/4 cup water (more as needed)
Semolina or all-purpose flour for dusting

METHOD

1.

  In your Food Processor, fitted with the Processing blade, combine the  

flour, egg yolks, salt, olive oil, and 3 tablespoons of the water. Process  

until the dough begins to hold together, then stop the Processor and  

pinch the dough to test it. If it is too dry, add up to one more

tablespoon of water and process until it forms a moist ball. Turn out    

onto a lightly floured smooth work surface and knead by hand until a  

smooth ball is formed. Loosely wrap in plastic wrap and let it rest at  

room temperature for 20 minutes to 1 hour. 

2.

  Cut the dough into 4 equal pieces. Keep the other pieces covered in   

plastic while you roll out one piece at a time, by hand with a rolling    

pin or through the rollers of a pasta machine, stretching the dough to  

the desired thickness.

3.

  If using a pasta machine, set the rollers at the widest opening. Flatten  

the first piece of dough into a thick strip no wider than the machine, to  

enable it to pass through the rollers. If necessary, dust the pasta  

very lightly with flour. Run the pasta through the machine. Fold in  

thirds, crosswise, and run through the machine again. Repeat this  

procedure two more times, until the dough is smooth and somewhat  

elastic. Set the machine to the next smaller opening and run the dough  

through the rollers. Continue rolling and stretching the dough, using   

the smaller opening each time, until the next to the last or the last  

opening is reached, dusting lightly with flour only as necessary. (The   

strip of dough will be long. If you don’t have enough space on your   

worktable, halfway through the rolling process cut the strip of dough in 

half and continue to work with each piece separately, keeping the 

unused dough covered.)

4.  Adjust the cutting mechanism to the desired width, cut the noodles,   
 

and allow them to dry before cooking. A convenient way to dry pasta  

is to arrange the cut pasta on a pastry tray sprinkled with flour,   

preferably semolina flour. As one layer is completed, sprinkle flour  

over the noodles, place a piece of parchment paper over them, and 

continue layering with noodles and flour. Dry for at least 15 - 20 minutes.

5.  Repeat with the remaining pieces of dough.

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