Linguine (from scratch)
Linguine (from scratch)
Ingredients
- 125 g 00 flour
- 125 g durum semolina
- 3 eggs, at room temperature
- 1 egg yolk, from a 4th egg, at room temperature
- as needed water
Instructions
- 1
In a large bowl or directly on a clean work surface, combine the 125 grams of durum semolina and 125 grams of 00 flour. Create a deep well in the center of the flour mixture.
⏱️ 2 min
- 2
Add the 3 whole eggs and the single egg yolk into the well. Using a fork, gently beat the eggs until they are smooth and well combined. Gradually begin to incorporate the surrounding flour into the beaten eggs, slowly mixing until a shaggy dough forms.
⏱️ 5 min
- 3
Using your hands, bring the shaggy dough together and knead it to form a cohesive ball. If the dough feels too dry and crumbly, add a very small amount of water, a teaspoon at a time, until it comes together. If the dough is too wet and sticky, add a small amount of additional flour until it reaches the right consistency.
⏱️ 5 min
- 4
Lightly knead the dough ball for a few minutes. Be careful not to overwork the dough. The dough is ready when it feels slightly springy and smooth, indicating that the gluten has developed sufficiently.
⏱️ 8 min
- 5
Wrap the dough tightly in plastic wrap, then cover it with a kitchen towel. Let the dough rest on a wooden board for at least 30 minutes, or preferably longer, at room temperature.
⏱️ 5 min
- 6
After resting, take a portion of the dough (keep the rest covered). Flatten it slightly and feed it through the widest setting of your pasta machine. Fold the dough in half or thirds and repeat this process several times. Gradually reduce the thickness setting with each pass, continuing to roll and fold until a long, flat sheet of pasta of the desired thinness is achieved.
⏱️ 15 min
- 7
Feed the flattened pasta sheet through the linguine cutting attachment of your pasta machine to create individual strands of linguine.
⏱️ 5 min
- 8
Collect the freshly cut linguine strands and lay them out to dry for approximately 1 hour before cooking. This drying time helps achieve an 'al dente' texture and assists with emulsification when cooking with sauce.
⏱️ 5 min
- 9
To cook, bring a large pot of salted water to a rolling boil. Add the fresh linguine and cook for 2-4 minutes, or until al dente.
⏱️ 5 min•🌡️ 100
Kitchen Tools
Nutrition Facts (per serving)
Linguine (from scratch)
- 125 g 00 flour
- 125 g durum semolina
- 3 eggs, at room temperature
- 1 egg yolk, from a 4th egg, at room temperature
- as needed water
Instructions
- 1
In a large bowl or directly on a clean work surface, combine the 125 grams of durum semolina and 125 grams of 00 flour. Create a deep well in the center of the flour mixture.
⏱️ 2 min - 2
Add the 3 whole eggs and the single egg yolk into the well. Using a fork, gently beat the eggs until they are smooth and well combined. Gradually begin to incorporate the surrounding flour into the beaten eggs, slowly mixing until a shaggy dough forms.
⏱️ 5 min - 3
Using your hands, bring the shaggy dough together and knead it to form a cohesive ball. If the dough feels too dry and crumbly, add a very small amount of water, a teaspoon at a time, until it comes together. If the dough is too wet and sticky, add a small amount of additional flour until it reaches the right consistency.
⏱️ 5 min - 4
Lightly knead the dough ball for a few minutes. Be careful not to overwork the dough. The dough is ready when it feels slightly springy and smooth, indicating that the gluten has developed sufficiently.
⏱️ 8 min - 5
Wrap the dough tightly in plastic wrap, then cover it with a kitchen towel. Let the dough rest on a wooden board for at least 30 minutes, or preferably longer, at room temperature.
⏱️ 5 min - 6
After resting, take a portion of the dough (keep the rest covered). Flatten it slightly and feed it through the widest setting of your pasta machine. Fold the dough in half or thirds and repeat this process several times. Gradually reduce the thickness setting with each pass, continuing to roll and fold until a long, flat sheet of pasta of the desired thinness is achieved.
⏱️ 15 min - 7
Feed the flattened pasta sheet through the linguine cutting attachment of your pasta machine to create individual strands of linguine.
⏱️ 5 min - 8
Collect the freshly cut linguine strands and lay them out to dry for approximately 1 hour before cooking. This drying time helps achieve an 'al dente' texture and assists with emulsification when cooking with sauce.
⏱️ 5 min - 9
To cook, bring a large pot of salted water to a rolling boil. Add the fresh linguine and cook for 2-4 minutes, or until al dente.
⏱️ 5 min•🌡️ 100