Smoked Pasta Dough

1. 1

   Combine the smoked flour, semolina, salt, and cayenne in a large bowl and whisk to blend.

2. 2

   Whisk the eggs and the milk in a separate bowl until well blended.

3. 3

   Pour the eggs into the center of the dry ingredients and use a wooden spoon or spatula to stir them together, working from the center of the bowl outward.

4. 4

   Once the dough begins to stiffen, use your hands to bring it together.

5. 5

   You may need to add a bit of extra smoked flour or water depending upon the size of your eggs.

6. 6

   Turn the dough out onto the counter and knead without any additional flour until the dough becomes smooth and silky.

7. 7

   Wrap with plastic and let it rest, at room temperature, for at least 30 minutes before rolling out the dough.

8. 8

   For more information on mixing pasta dough see page 107.

* Per serving · 4 servings · Values may vary.

No additional tips available.