Pasta dough
Pasta / All Seasons / Warren Olds / Serves: 8

450gm '00' flour
160gm semolina flour
4 eggs
3 tsp extra-virgin olive oil
1 tsp salt
1/2 cup ice-cold water


Makes 900gm.


Gourmet Traveller
February 2014

Combine flours in a large bowl.
Whisk eggs, oil and salt together in a small bowl, then add to large bowl together with the ice-cold water.
Mix until the dough comes together.
Test by squeezing a handful – if it holds together nicely there’s enough moisture; if it crumbles, add a small amount of water (about 1 tbsp) and mix, then test again.
Bring dough together on a work surface, knead until smooth, then divide into 2 balls, wrap in plastic wrap and press as flat as possible.
Refrigerate to rest for at least an hour or overnight.
Bring dough to room temperature before rolling.

Divide pasta dough into 6 pieces and, working with a piece at a time, flatten then roll through a pasta machine, starting at the widest setting and dusting with flour as necessary.
Fold in half and repeat until pasta is smooth and silky, then continue rolling and folding, reducing the settings notch by notch each time, until dough reaches a thickness of 2mm.