This pasta dough has a wonderful texture with a bit of chew and snap. It is great served simply with butter and cheese, or it can be a vehicle for shrimp and asparagus, crabmeat and spinach, crème fraîche and caviar. It is decadent with classic carbonara sauce and can be used to mimic the flavor of bacon for vegetarian preparations.

　　

Ingredients

serves 4 as an entrée

　　2 cups/300 grams smoked flour (see page 62)

　　1 cup/160 grams semolina flour

　　1 teaspoon/6 grams fine sea salt

　　1/4 teaspoon/0.5 gram cayenne pepper

　　4 large eggs

　　4 1/2 teaspoons/25 grams whole milk

　　

Step 1

Combine the smoked flour, semolina, salt, and cayenne in a large bowl and whisk to blend. Whisk the eggs and the milk in a separate bowl until well blended. Pour the eggs into the center of the dry ingredients and use a wooden spoon or spatula to stir them together, working from the center of the bowl outward. Once the dough begins to stiffen, use your hands to bring it together. You may need to add a bit of extra smoked flour or water depending upon the size of your eggs.

　　

Step 2

Turn the dough out onto the counter and knead without any additional flour until the dough becomes smooth and silky. Wrap with plastic and let it rest, at room temperature, for at least 30 minutes before rolling out the dough.

　　

note

Step 3

For more information on mixing pasta dough see page 107.

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