Ingredients
| 5 |
lbs. |
Caputo 00 pasta flour |
| 5 |
lbs. |
Fine Semolina flour |
| 5 |
c. |
Whole eggs |
| 5 |
c. |
Egg yolks |
Preparation
- Crack open and measure eggs into cambro.
- Place both flours into large electric mixer. Mix well on speed 1.
- Slowly add the egg mixture to the flour (add egg very slowly 1oz at a time) speed 2.
- Mix until dough forms into a hard ball. Pull dough out and knead it by hand until firm and smooth.
- Wrap dough with plastic wrap and let rest for one hour before rolling into sheets.
PREPARATION FOR RAVIOLIS
- Cut dough into small pieces and roll it through pasta machine from thick to thin.
PREPARATION FOR LASAGNA
- Cut dough into small pieces and roll it through pasta machine from thick to thin. Cut Pasta.
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