Laminated Pasta

Laminated pasta is a unique type of pasta that is made using a special technique. It is created by pressing multiple layers of pasta dough together, and then rolling it out to create one sheet of dough. The result is a pasta that has a unique texture, with the layers of dough creating a chewy, slightly crunchy texture. Laminated pasta is often used in recipes that require a more substantial texture, such as lasagna, cannelloni, and ravioli. It is also a great choice for dishes where you want the pasta to hold its shape, such as filled pastas. Laminated pasta can be made with a variety of different flours, including all-purpose, semolina, and whole-wheat, depending on the desired flavor and texture. It can also be made with a variety of flavorings, such as garlic, herbs, and spices. Laminated pasta is a great choice for dishes that require a unique texture, and it adds a delicious flavor to any dish.

Ingredients

Method

Mix the flour and then mound it in the center of a large wooden board or on your counter.

Combine the eggs, egg yolks, and water in a small bowl.

Make a well in the center of the flour and add the eggs.

Using a fork, whip the eggs and add flour to them from the inside of the well.

When the dough starts to come together, about 1/2 the flour is incorporated, it is time to start kneading it. Wet your hands and start to mix the rest of the flour into the dough. Keep using dough to scrape up bits of flour on the counter.

Once you have all the flour incorporated knead the dough ball for about 10 minutes. If it is too sticky, you can dust the board/counter with some extra 00 flour. The dough should be elastic and a little sticky when you’re done kneading it.

Wrap the dough ball in plastic wrap and let sit for 30 minutes before starting the rolling process.

Divide the dough into 12 equal pieces or an amount that is easiest to work with, keeping in mind you’ll need an even number of sheets.

Roll the dough through your pasta machine until you can pass through the thinnest setting.

Flour top of each sheet and set aside as you finish with the rest of the dough.

On half of the pasta sheets, on the unfloured side, lay parsley as close possible without touching.

Carefully lay the unfloured side of another pasta sheet over top and press together so sheet join. Trim sheets as necessary.

Repeat with remaining pasta sheets.

Adjust pasta roller so width is one number wider and roll pasta sheet one time to seal. (I have gone 3 numbers thicker at times so pasta doesn’t rip)

Cut into 1-inch squares and cook immediately, about 3 minutes in salted water.