Serves 1
65 min
Rye Pasta Dough
Recipe GLPRce0934dc7c9505
A hearty homemade pasta dough made with a blend of rye flour and semolina flour, combined with egg and a touch of sea salt. This dough produces a rustic, nutty-flavored pasta with excellent texture and high fiber content. Perfect for rolling out and cutting into your preferred pasta shapes.
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Ingredients
1 cup rye flour
1 cup semolina flour
½ teaspoon fine grain sea salt
1 large egg, whisked
¼ cup cold water, plus more as needed
Directions
In a large mixing bowl, combine the rye flour, semolina flour, and fine grain sea salt. Whisk together until evenly distributed.
Create a well in the center of the dry ingredients. Pour the whisked egg into the well.
Using a fork, gently beat the egg and begin to incorporate the surrounding flour from the sides of the well, mixing gradually.
Once the mixture becomes too thick to work with a fork, begin bringing the flour together with your hands, forming a shaggy dough.
Add the cold water a little at a time, incorporating it as you knead, until the dough comes together. Add more water by the teaspoon if the dough is too dry, or additional flour if it becomes too wet.
Knead the dough on a lightly floured surface for 8 to 10 minutes, working until it becomes smooth and elastic. The dough should be firm but slightly tacky to the touch.
Form the dough into a ball and wrap it tightly with plastic wrap. Let it rest at room temperature for at least 30 minutes to allow the gluten to relax and the flour to fully hydrate.
After resting, the dough is ready to be rolled out and cut into your desired pasta shape, or stored in the refrigerator for up to 2 days before using.
