Pasta Dough

Yield: 
36 orders
Amount: 
5.5lbs
6.25lbs
40 each
¼ C
Ingredient: 
Flour, AP
Flour, Semolina
Eggs, Whole
Milk, Whole
Method: 

1. In Bowl of stand mixer put flours, eggs and milk.
2. Using dough hook attachment mix until combined and a smooth dough is formed
3. Let dough rest for 30 minutes at room temperature
4. Using pasta roller roll sheets of dough to 1 setting. Starting at 10 roll on every “even” number 2 times until you reach # 0
5. Cut sheets to 12” lengths
6. Using fettuccine cutting attachment cut sheets to noodles.
7. Weigh to 4oz portions
8. Freeze until use.

Dish: 
Pasta Dough