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Artisan Pasta Class: Laminated Dough


Last night at my artisan pasta class, we made a trio of doughs that looked like a Tequila Sunrise  - a basic dough with a slightly golden hue, a beet dough that was beautifully rosy and pink, and a red pepper dough that was sort of a saffron orange. So gorgeous!

Then we laminated them together.


Procedure
Line a cookie sheet with parchment paper and flour it liberally. Cut each dough ball into quarters and wrap the piece you aren't using in plastic.

One quarter at a time, roll the dough through the machine. Using the widest setting, form a tongue and press it through the machine. Fold the dough into thirds and run it through again. Fold the dough in thirds one more time and run it through. Lay that on the floured parchment and repeat with the different colors. Before laying the next dough on top of the pile, spritz it with water and gently press the doughs together. At the end, your dough stack will look like this.


Trim the uneven edges of the dough and set aside. You should have a long rectangle. Cut the rectangle in half and stack the halves on top of each other like this. Wrap dough in plastic and refrigerate for at least 15 minutes.


After the dough has chilled, slice 1/2" pieces from the stack and run it though the pasta machine. 


The next recipe post will should you what we did with this beautifully striated, laminated dough. Stay tuned!

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