Linguine Dough

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Serves 4
Source: Little Kitchen Big Flavors
Originally from June 2013 on my old blog

Although it’s possible to make any shape of pasta from the same basic pasta dough recipe, the thought of it just makes me nervous. It doesn’t make sense that every shape follows the same ratio off eggs to flour, plus water and olive oil. So, for every new shape I make, I always look up a recipe online to use for that specific type.

This recipe turned out really well. I used it to make Linguine with Mussels and Clams and Cherry Tomatoes, as part of my dad’s fiftieth birthday dinner. It was  a big success!

Ingredients:

~1 ½ cups bread flour (all purpose will do, but I always use bread flour in pasta)

~1 ½ cups semolina flour (or another 1 ½ cups bread flour; that’s what I used instead)

~½ teaspoon salt

~4 large eggs

~1 tablespoon olive oil

~2 tablespoons water

Combine flours and salt in the bowl of a stand mixer. Mix briefly to combine, and make a well in the center. Add the eggs and switch to the dough hook. Mix on speed 2 until the flour and eggs mix together and form a shaggy dough. Turn it out onto a floured surface.

Create an indentation in the center of the dough, and add the olive oil and water (do it one teaspoon at a time, incorporating each before you add the next). You may need to add more flour or more water if the dough seems too dry or too sticky (it should be a little bit more wet than most pasta doughs you work with, though). Cover the dough with a damp kitchen towel and let rest for 30 minutes.

Cut dough into 4 equal portions. Take one of the portions and place on a floured work surface. Cover remaining portions of dough with the damp towel until ready to use. (You don’t want the dough balls to dry out, or they will be unworkable.) Flour your rolling pin and dough well. Then, use the rolling pin to roll out the dough to ¼” thickness.

Using a pasta machine, roll out dough with the first, widest setting. Fold into thirds and put through the rollers again. Then, move down to the second setting, then the third, and work your way down until it is very thin (the thinnest setting on a manual roller, about the 6th setting on a mixer attachment roller).

You may now use your linguine/fettucine cutter (or manually cut the dough into thin strips with a sharp, floured knife). Lay the cut strips on a pasta hanger as you complete these steps with the three other balls of dough.

When ready to cook the pasta, set a large pot of salted water to boil. Drop pasta in and cook for 2-3 minutes (test it to see if it’s done to your liking). You may have to cook it in 2 batches. Drain the pasta and serve immediately.

Happy dining!!

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