Homemade Pasta – Bruno Albouze

By Bruno Albouze · 90 min

Ingredients

Instructions

1. In a tall container, blend the eggs, egg yolks, salt and olive oil with an immersion blender until smooth.
2. Put the flours in a bowl, make a well, pour in the blended liquid and gradually mix in the flour with your fingers until just combined.
3. Knead the dough for about one minute until it forms a firm ball, without adding any extra liquid.
4. Wrap tightly in plastic wrap and rest at room temperature for at least 30 minutes.
5. Flatten the dough, cut it in half, dust with semolina and pass it through the widest setting of the pasta machine.
6. Roll the dough through progressively thinner settings, stopping when its length has about tripled.
7. Give the dough 3 to 4 simple folds (roll, fold, turn), then wrap and refrigerate for at least 1 hour, up to 4 days.
8. Roll the dough through the machine, dusting with flour as needed, until you reach setting 3 (about 2 mm thick).
9. Cut the sheets as desired: lasagna sheets of 19 x 10 cm; tagliatelle strips 0.6 cm wide or pappardelle strips 2.5 cm wide from 19 x 35 cm sheets.
10. Cook fresh pasta in generously salted boiling water for about 5 minutes until al dente, then drain and toss with a little olive oil or finish in sauce for 1 to 2 minutes.

Summarized from Bruno Albouze's video. Watch it for the details.

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