UBS Virtual Cooking Class: Pasta from Scratch!

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Fresh Egg Pasta Dough

Serves 4

2 cups flour (all purpose or 00)

2 whole large eggs

4 yolks from large eggs

1 tsp salt

1. Form a mound of flour in a mixing bowl or on a clean surface. Using your fingers, gently carve a well into the center of the mound, pushing the sides up into a wall (cup the outside of the wall with the palm of your hand); the mound should look like a volcano.

2. In a small bowl, beat eggs and salt. Add mixture to well in the center of the flour. Use a fork to slowly incorporate the flour into the eggs until a dough forms. Knead the dough for about 5 minutes, incorporating any small pieces of flour left behind. The dough should start to feel smooth. Continue to work the dough until you have been kneading for about 7-10 minutes total, until it is smooth, shiny, and bounces back with a spring after you gently poke it.
Troubleshooting: If the dough feels dry, rips, or is very difficult to work with, add a few drops of water and knead for a few minutes to see if it becomes more workable. If the dough feels sticky, add a small sprinkle of flour and knead until incorporated.

3. Shape into a disc, wrap tightly in plastic, and let rest at least 30 minutes at room temperature. Dough can be stored in the fridge for 4 days or freezer for 3 months.

Dry Pasta Dough

serves 4

2 cups flour (all purpose or semolina)

1/2 tsp salt

2/3 – 3/4 cup water

1. On a clean surface or in a medium bowl, combine and evenly mix the flour and salt. Using your fingers, gently carve a well into the center of the mound, pushing the sides up into a wall (cup the outside of the wall with the palm of your hand); the mound should look like a volcano.

2. Gradually add 2/3 cup of warm water. Use a fork to slowly incorporate the flour into the water until a dough forms. Use a dough scraper or a wide flat spatula to slightly press down on the dough, then scrape it off the surface to release. Knead the dough for about 5 minutes, incorporating any small pieces of flour left behind. The dough should start to feel smooth. Continue to work the dough until you have been kneading for about 7-10 minutes total, until it is smooth, shiny, and bounces back with a spring after you gently poke it.

Troubleshooting: If the dough feels dry, rips, or is very difficult to work with, add a few drops of water and knead for a few minutes to see if it becomes more workable. If the dough feels sticky, add a small sprinkle of flour and knead until incorporated.

3. Shape into a disc, wrap tightly in plastic, and let rest 1 hour at room temperature. Dough can be stored in the fridge for 4 days or freezer for 3 months.