February 7, 2023
Masa Pasta
Masa Pasta Dough
Chef Danielle Duran Zecca
Ingredients
2 cups Heirloom Corn Masa Harina
1 cup 00 flour
1 cup semolina
1 tablespoon salt
3 whole eggs plus 2 yolks (this is based on medium farm eggs; if using large eggs, use 2 full eggs and 2 yolks)
Directions
Mix dry ingredients together and pour onto a wooden board or countertop.
Create a well in the center of the dry ingredients and add eggs. Using a fork, slowly incorporate the eggs into the flour. Once little pebbles form, collect the dough together with your hands and knead until a smooth dough forms, about 10 minutes. If the dough feels dry, add some water to your hands to dampen. If it is too wet, add a touch of 00 flour.
Let rest, covered, for 1 hour before rolling out using a pasta machine or a rolling pin. Note: this dough handles a bit differently than all-wheat pasta dough. You may need to run it through the machine a few more times than you would pasta.
Shape and fill as desired: cut into circles, fill and shape for tortellini or cappelletti, or cut into squares, fill and shape for ravioli.
