This light and refreshing pasta dough is perfect for spring or summer. The use of the wine gives this pasta dough a light texture and the lemon zest compliments the wine and adds to the perfume. Some delicious uses are Pasta Primavera, lemon and tuna, or even a simple tomato sauce!
As for the wine, use one that you enjoy drinking. Some of my favorite wines to use in this dough are Pinot Grigio, Sauvignon Blanc or Grüner Veltliner.
What kind of flour to use for this pasta dough? That depends on the texture you would like. If you want a softer pasta, go with 100% pasta flour. For more of a bite, go with 50% pasta flour and 50% semola.
Note on hydration. Eggs are not all created equal and have different weights. Try to aim for 60% hydration for this dough. This means weighing out the egg and wine. Large eggs can range from 45-62 grams. If your egg is 60 grams, use 60 grams of wine; if the egg is 45g, use 75g wine etc. You can also add an egg yolk to your egg if it is on the smaller end. The more wine, the most soft the texture will be.
For a vegan dough you can use all wine and skip the egg.
White Wine and Lemon Pasta Dough
A light and fresh homemade pasta dough made with lemon zest and white wine.
Prepare the pasta dough
Add flour to a bowl or make a make a well in the flour on the counter. Add the egg and zest of 1 lemon. Pour in the white wine and mix together to form a shaggy dough.See notes above on the hydration level.
Knead the dough
Continue to knead the dough for 5-10 minutes or until elastic and smooth.
Wrap and set in the fridge for 30 minutes.