Ingredients:
(2 eggs, 227g, ½ lbs pasta)
170g semolina
60g flour
4g kosher salt
1 dash of freshly grated nutmeg
2 large eggs
warm water
7g olive oil
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(3 egg, 340g, ¾ lbs pasta)
255g semolina
90g flour
6g kosher salt
2 dashes of freshly grated nutmeg
3 large eggs
warm water
10g olive oil
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(4 egg, 454g, 1 lbs pasta)
340g semolina
115g flour
8g kosher salt
3 dashes of freshly grated nutmeg
4 large eggs
warm water
14g olive oil
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1. Wisk together semolina, flour, salt and nutmeg in a bowl and set aside.
2. Set mixing bowl on a scale and zero scale out. Add eggs to bowl, then add warm water until weight of water and eggs combines to 120g for 2 egg batch, 200g for 3 egg batch, or 240g for 4 egg batch.
3. Add olive oil.
4. Mix wet ingredients with flat beater until mixed.
5. After wet ingredients are mixed, add dry ingredients while all ingredients are being mixed by flat beater. Mixed until just combined.
6. Switch to dough hook and mix for less than 2 minutes. Add small amounts of flour if dough ball sticks to side of mixing bowl.
7. After dough is done being mixed by machine, turn it out onto a lightly floured surface and knead slightly until dough is soft and no longer too sticky. It should spring back after being pinched.
8. Wrap ball of dough in plastic wrap and let sit for one hour in refrigerator before rolling out and cutting.
Notes:
3 egg batch is good for 28oz of canned tomatoes.