Sara Jenkins' Pasta Dough
This recipe yields a fairly wet pasta dough, so be sure to incorporate a bit more flour when rolling it out. If using a pasta machine, roll it out on the widest setting 3 to 5 times, dredging the dough in flour and folding it into thirds each time. If rolling it out by hand, do so on a well-floured wooden board. Then use the dough to make Sara Jenkins’ Lasagna (see related recipe at left), a favorite at her New York City trattoria, Porsena.
- 5 1/2 cups (27 1/2 oz./860 g) all-purpose flour, plus more for dusting
- 6 eggs
- 1/2 cup (4 fl. oz./125 ml) water
- 1 1/2 tsp. extra-virgin olive oil
Mound the flour in a large bowl. Create a well in the center and add the eggs and water. Using a fork, gently break up the eggs and slowly incorporate the flour from the inside rim of the well. Do this until the liquid is absorbed (about half of the flour will be incorporated), then knead the dough in the bowl until it forms a complete mass.
Transfer the dough to a lightly floured board and knead for 8 minutes more. Drizzle the olive oil over the top and knead for 1 minute to incorporate. Wrap the dough tightly in plastic wrap, and let rest for 15 minutes at room temperature or up to 3 hours in the refrigerator before rolling out as desired. Makes about 2 1/2 lb. (1.25 kg) dough.
Adapted from a recipe by Sara Jenkins, Chef/Owner, Porsena, New York City