Making pasta with Farina 00 Flour

[VPF]

Does anyone here have exact weight measurements for making pasta with Farina 00 flour? The chef that I work for only wants yolks, 00 flour, and salt as the ingredients. He told me to just add the yolks to the flour in a robo coupe till it forms a dough but I've found that if I add too much yolk, the dough starts to buckle and warp as I roll it out. Any suggestions?

[Truc]

Does anyone here have exact weight measurements for making pasta with Farina 00 flour? The chef that I work for only wants yolks, 00 flour, and salt as the ingredients. He told me to just add the yolks to the flour in a robo coupe till it forms a dough but I've found that if I add too much yolk, the dough starts to buckle and warp as I roll it out. Any suggestions?

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i did this too at a restaurant i used to work at except we sous vide the dough for later use. That helped a little as it gave time for the flour to absorb the moisture from the yolks, which made for a smoother dough when rolling out on a pasta machine. We used a little olive oil too. I dunno if that helps or not but thats my two cents.

Edited February 21, 2008 by Truc (log)

[divina]

yeah.. letting it rest is a good idea.

usually the ratio for ITalian pasta is 40 yolks per kilo, in Piedmonte, but what size eggs and what has the chicken eaten make a big difference as well as the weather!

When I worked in a restaurant in SF we also did yolk only pasta, but back then ( 25 years ago!!!) we used all purpose flour.