Zero Zero Egg Pasta Dough

Serves 2-3

Ingredients:

• 2 whole eggs

• 1 egg yolk

• 200 g pasta flour (we use locally-milled and encourage the use of locally-milled

  heritage grains)

• Pinch of fine sea salt

Tools:

• Bench Scraper

• Fork

Directions:

• Gently pour your flour onto the work surface. It should form a small mound.

• Using your fingers, form a well in the mound by gently swirling outwards from the center of the mound.

• Pour the eggs into the flour well, careful not to disturb the walls. Add a pinch of salt.

• With a fork, break the yolks and begin to whisk the eggs. Gently incorporate flour from the walls of the well while whisking. The mixture should thicken as the flour hydrates, becoming paste-like.

• With the slurry now a paste, slide your bench scrape under the mound and fold

  flour onto the slurry. Lightly chop the mound a few times and fold the mound

  over once again. Repeat this process until the slurry is well-integrated with the

  flour, forming an inchoate dough. Use your bench scrape to gather the dough

  together and any bits that may lay strewn across the work surface.

• Begin to knead the dough by hand. With the palm of one of your hands, press

  down and forward on the dough. Use the other hand to rotate the dough 90

  degrees. Repeat this process until the dough is smooth and homogenous. Be sure

  to incorporate any loose pieces back into the dough ball.*

• Once dough has come together, wrap tightly in plastic wrap and set aside to rest.

  The dough should rest for about 30 minutes before rolled out. It may also be

  placed in the refrigerator for a day or two.

Notes:

Keep in mind that this recipe is a guideline, depending on the flour you are using, the

humidity of the atmosphere, the weather, etc., you may find that the dough wants

more or less hydration. The dough should be hydrated, but not sticky. It should have a

little bounce when you press your thumb into it. If you notice it sticking excessively to

your work surface, for instance, you may need to adjust by omitting an egg yolk or

adding 10-20g of flour. Pay attention to your dough, note if it feels too sticky or if it

starts to dry out and crack. Make adjustments as needed!

* Note: it’s hard to overwork pasta dough, so keep kneading! Approximately 10 to 15

minutes is appropriate.