DOMENICA COOKS

Pasta all’Uovo for Summer Stuffed Pasta

This has become my favorite dough for stuffed pasta; it’s delicate but retains an al dente texture when cooked. It yields thin, smooth sheets that can be turned into all sorts of stuffed pasta shape, including the mezzaluna (half-moons) and anolini for the Stuffed Summer Pasta class. You can also cut it into rectangles and layer them into the lightest of lasagnas.

Makes about 1 pound (454 g) of pasta

Ingredients 1 cup (140 g) 300 g “00” flour 1 cup (140 g) unbleached all-purpose flour 2 tablespoons (20 g) semola rimacinata (semolina flour), plus more for the work surface 3 extra-large eggs, at room temperature; or 3 large eggs plus 3 tablespoons water

Instructions 1. Mound the flour on a clean work surface (wood is best, but whatever you have is fine) and make a wide shallow well in the center. Break 3 eggs into the well and use a fork to beat them. Begin to incorporate flour into the water, using the fork to pull the flour from the inside walls of the well. Continue to incorporate until the mixture is first a slurry, then a thick batter, and finally a rough dough. At this point, switch to your hands and begin kneading the dough together. Use a dough scraper to scrape bits from the work surface and incorporate these into the dough.

2. Knead the dough using the palm and heel of your hand, pushing the dough gently but firmly away, and then folding it over towards you. Rotate the dough a quarter turn and repeat the pushing and folding motion. Continue to knead for several minutes, until the dough is smooth and silky. Form it into a ball and place a bowl over it or wrap it tightly in plastic wrap. Let rest at room temperature for 30 to 60 minutes. The dough is now ready for stretching into sheets for ravioli or other stuffed pasta.