10gramskosher saltabout 1 tablespoon, stirred into warm water
SEMOLINA (“SPINACH FLAVORED PASTA”) INGREDIENTS
180gramssemolina flour1 cup
180grams00 flour1 cup
100gramswhole eggs
5 ozfrozen spinach, thawed, rinsed, and squeezed dryPulse eggs and spinach in food processor until evenly mixed
5gramskosher salt1 teaspoon
RAV DOUGH INGREDIENTS
360grams00 flour2 well-packed cups, unsifted
5gramskosher salt1 teaspoon
100gramswhole eggs½ cup - about 2 large eggs
90gramsegg yolks⅓ cup - 5 to 6 yolks
6gramsEVO1½ teaspoon
STANDARD EGG DOUGH INGREDIENTS
360grams00 flour2 well-packed cups, unsifted
1¼teaspoonskosher saltabout 2 big pinches
300gramsegg yolks1¼ cups - 18 to 20 yolks
6gramsEVO1½ teaspoon
Instructions
Place the dry ingredients on a clean work surface, forming a mound about 8 to 10 inches in diameter at its base. Using the bottom of a measuring cup, create a well 4 to S inches wide, with at least a half inch of flour on the bottom of the well. Using a fork to stir the middle of the well, slowly pour in the liquid ingredients, trying to keep the integrity of the walls during this first step. Combine the dry and liquid into one mass and knead until fully incorporated. The dough will be dry. If necessary, use damp hands or a spritz bottle to "glue" the loose flour to the mass.
Knead the dough: drive the heel of your dominant hand into the dough. Push down and release, and then use your other hand to pick up and rotate the dough on itself 45 degrees. Drive the heel of your hand back in the dough, rotate, and repeat for 8 to 10 minutes.
Wrap the dough tightly with plastic wrap. Let rest for at least 30 minutes at room temperature before using. If you're not using it afi:er 30 minutes, put it in the refrigerator. Egg dough must be used within 24 hours to avoid discoloration as the egg yolks oxidize.
The dough ball is now ready to be shaped for use in a particular recipe.