Wilted Tarragon Pasta Dough
Ingredients
- 1056g (2 cups) Flour, Semolina 100%
- 252g (14 each) Egg Yolks 23.86%
- 150g (2 ½ cups) Wilted Tarragon, Chopped 14.20%
- 120g (1 cup) Flour, 00 High Gluten 11.36%
- 28g (2 tablespoons) Extra Virgin Olive Oil 2.65%
- 12g (2 ½ teaspoons) Salt, Kosher 1.14%
Directions
- In WFP16S food processor with batch bowl, combine egg yolk, oil, tarragon, and salt, and blend until smooth. Add remaining ingredients and mix until dough ball forms. Should be pliable, firm, and more dry than bread dough.
- On flour-dusted work surface, knead dough for 15 to 20 min. Roll into ball, coat with oil and rest in fridge (covered) for at least 30 min.
- Roll into desired pasta form and cut.
- If desired, dehydrate pasta in WDH10 Dehydrator for later use.
- Cook pasta to al dente in WPC100 Pasta Cooker.
Waring Solutions
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