Impression Pasta Dough
Perfect for maintaining designs imparted from ravioli molds and garganelli boards
This is our go-to dough for impression pasta! We find the addition of semolina flour adds the perfect toothiness and texture that allows any design you impart to remain beautifully after it is boiled.
Ingredients: (Yield: ~4 servings)
200g 00 flour (or all-purpose flour)
175g semolina flour
4 eggs
Method:
On a large, clean work surface add the 00 flour and semolina flour to form a mound. In the middle of the mound, use your fingertips or the bottom side of a bowl to carve out a well, leaving just a little bit of flour on the bottom, so it looks like a crater. Add the eggs to the center of the well. Using a fork or your hand, begin whisking the eggs and mixing from the center, slowly incorporating small amounts of flour from the sides of the well, making sure to not break the outer walls! Once the eggs and flour have mostly incorporated into gooey paste, continue working in all the flour until it becomes a solid ball.
This is where the hard work begins! Put on some of your favorite music and begin kneading. If any bits of dough break off, knead them back into the dough ball with your hands. Do not panic if the dough feels dry at first. With continued kneading, the ingredients spread throughout, which will hydrate your dough. You will notice how the texture changes with continued work. This is the point where an optional stand mixer with a dough hook can be utilized - let run on a low setting for about 10 minutes.
If you’re working by hand, keep going! Knead vigorously for around 10 minutes until the dough is completely smooth and homogenous. As you are working, if the dough feels dry, add a couple drops of water. As you are working, if the dough feels wet, add a slight sprinkle of flour. You cannot over-knead the dough, so don’t be afraid to keep working. You can, however, under-knead it, which will affect the overall quality and texture of your pasta.
After about 10 minutes, once the dough is silky smooth, if you press your fingertip into the dough, the fingerprint should quickly rise back up. At this point, wrap in plastic and let rest for at least 30 minutes. After the rest time, your dough will be ready to roll out and mold into the desired shape.
To Cook:
Generously salt a pot of water once it reaches a rolling boil. Add the garganelli and let cook for 2-4 minutes until al dente. Strain and serve with your favorite sauce. Buon appetito!