Ingredients
Method
- Mix the flour and salt in a large bowl.
- In a separate bowl, combine the whole egg and egg yolk, and gently mix together with a fork.
- Make a depression in the center of the flour. Add the egg mixture and begin to mix the flour into the egg with a fork. When the dough becomes too stiff for the fork, scrape everything onto a work surface.
- Change the fork for a bench scraper and your hand. Slide the scraper partway under the flour-egg mixture and then flip it over to bring the flour that was on the bottom to the top. Use your hand and the bench scraper to press the mixture together to fully combine the flour and egg.
- When the mixture becomes firm enough, you can stop using the bench scraper and use your hands to press and turn the dough until it is homogeneous. Use a pressing motion, not a kneading motion the way you would for bread. That is, press down on the mixture, not out and away from you.
- Once the dough is homogeneous, form it into a brick shape and wrap very tightly (and I mean very tightly) in plastic wrap. The pressure will further help the dough to hydrate. As an alternative to wrapping the dough in plastic wrap, you can vacuum seal it in a sous-vide bag.
- Allow the dough to rest at room temperature for 60 to 90 minutes, until it does not spring back quickly when gently depressed with a finger.
- Portion, roll, and cut as required for the recipe.
Notes
Tip: This dough cannot be rerolled as it will not bond well to itself after rolling. Any scraps can be cut into irregular pieces, called maltagliati in Italian, air-dried for use in soup.
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