Tipo OO’s dough recipe
SERVES 4-6
We use a lot of different doughs to make our pasta in the restaurant, but this is a good universal recipe.
350 gm “00” flour
150 gm durum wheat semolina flour
65 gm egg yolk (from about 3-4 eggs)
190 gm whole egg (about 4 eggs)
1 If using an electric mixer, place both flours and 1 tsp salt in the bowl of a mixer fitted with the dough hook attachment. Make a well in the centre and add the egg yolk and whole egg. Mix on slow speed until you start seeing large crumbs forming and the dough starts coming together (8-10 minutes). Transfer the dough to a clean benchtop and knead by hand until it comes together. Don’t expect it to be really smooth, as this is a drier dough.
Alternatively, to make dough by hand, combine both flours and 1 tsp salt in a mixing bowl. Make a well in the centre and add the egg yolk and whole egg. Mix with a fork until just combined, then transfer to a clean benchtop and knead by hand until the dough comes together (6-8 minutes).
2 If the dough won’t come together, you can spray it a couple of times with your spray bottle of water, but it will become more hydrated and softer as it rests.
3 Shape the dough into a rectangular block rather than a ball, which is easier to feed through the pasta machine later. Wrap dough really well in plastic wrap, making it as airtight as possible (at the restaurant we use a vacuum sealer).
4 Let the dough rest for at least an hour at room temperature – but ideally refrigerate it overnight, then take it out a couple of hours before rolling and cutting to let it come back to room temperature.
5 Divide the dough in two. If you are not using all the dough at once, you can refrigerate the rest, tightly wrapped, for up to 3 days.