The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


breadbakingbassplayer's picture

So it's hot here in NYC, so I'm going to avoid turning on my oven for the next few months.  That being said, it's still difficult to refrain myself from playing with flour so I've taken to making pasta…  Here are my attempts using a water based dough making Trofie and Pappardelle.


200g AP
25g WW
100g Water
1 Tbsp Extra Virgin Olive Oil
1/16 tsp Kosher Salt

-Mix all ingredients into a smooth dough, cover and let rest for at least 30 minutes.
-After rest, divide dough into 4 equal pieces.

Making Trofie:
-Roll dough into rope about 3/8" diameter, cut off 3/8" long pieces.  Roll them with your palm on an unfloured work surface until you get a piece of pasta that is about the length of the width your hand with both ends tapered.  Place on a lightly floured wooden board to dry until you are ready to cook, or dry overnight.  I have not figured out how to make them twist like the store-bought ones yet...

Making Pappardelle:
Roll out dough into a long flat sheet thinner than 1/16" with a rolling pin.  The sheet should be translucent.  Flour well, roll up and cut into strips.  Hang on a pasta drying rack to dry until ready to eat, or overnight.

When ready, cook in salted boiling water until al dente or done to your liking.

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