Fresh Egg Pasta Dough

Production identity

Target finished yield

5 kg · approximately 40 portions at 125 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 100.0% (5 kg declared primary input → 5 kg finished target)

Total formula input

5 kg before trim, evaporation, absorption or transfer loss

Time

45 min active · 90 min total

Equipment

mixer or bench · pasta roller · scale

U.S. major allergens intentionally present

Egg, Wheat

Additional sensitivity note

None listed.

Holding / service

Wrap tightly; refrigerate ≤41°F / 5°C and use within house-defined fresh-pasta window.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Combine flour and salt; incorporate egg/yolk gradually until a shaggy dough forms.

2. Knead only until the dough is smooth and elastic; hydration varies slightly with flour and egg size, so reserve corrections for measured need.

3. Wrap and rest to allow flour hydration and gluten relaxation.

4. Divide into equal pieces, laminate through rollers progressively and cut to the required shape/thickness.

5. Dust minimally, portion by weight and cook in abundant water close to service.

Working numbers

• Flour = 100 baker’s percentage
• Egg + yolk ≈ 63% of flour weight
• Rest before rolling
• Finished dough yield: 5 kg

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Smooth elastic dough, clean egg aroma, thin sheets without tearing, cooked pasta tender with resilient bite rather than raw flour core.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.