Gordon Ramsay Pasta Dough
Fresh Pasta Gordon Ramsay combines simplicity with expert techniques, ensuring a perfect homemade pasta experience. Focusing on quality ingredients and precise methods, this guide will help you master the art of crafting fresh, delicious pasta from scratch.
Ingredients
- 2 cups 00 (double zero) flour
- ½ tsp. Salt
- 1 tsp. extra virgin olive oil
- 4 whole eggs at room temperature
- 2 egg yolks
Instructions
- Put the ingredients in the food processor and mix until you get a cohesive mixture that's soft and just a little sticky—about 45 seconds.
- Knead the dough by hand, form it into a uniform ball and tightly wrap it in plastic film for 30 to 4 hours.
- Divide the dough into equal portions and feed it through the pasta machine rollers twice (with rollers in their most extended position).
- Seal the dough's tapered ends together by pressing and feeding it again through the rollers, still set in the most extended position (remember to keep the seal at the top).
- Reduce the roller width by one setting and pass the dough through the machine twice. Keep reducing the roller width and passing the dough twice through each setting until you get an almost transparent consistency.
Video
Notes
If the dough feels sticky, add about 1 tablespoon of flour and repeat. The maximum amount of additional flour should be no more than 1/4 cup.
You may also add a teaspoon of water and process it for 30 seconds.
Repeat the kneading process without folding until your dough is barely sticky and smooth. You may dust it with a little bit of dry flour.