Grano Treiso Dough

2 1/2c (325g) 00 flour

1-2ea (60g) whole egg

10-13 (180g) egg yolks

1-2tb (15g) vegetable powder - optional

pinch (2g) salt

1. using the well method, slowly start with the egg in the middle of well of flour, and while stirring, draw the flour into the center.

2. gradually draw more of the flour into the center until a shaggy dough begins to form.

3. using a bench scraper, fold the dough ball over itself to draw the remainder of the egg and flour together.

4. using your hands, begin to knead the dough, folding it over itself, and rotating the mass, turning it repeatedly.

5. continue to knead until a smooth and supple dough forms 20-30 minutes.

6. wrap tightly in eco-friendly wrap or plastic wrap and allow to rest at room temperature for 2 hours (if using dough immediately). If making the day before, rest 30 minutes at room temperature and place into the refrigerator.

alternative method - using a stand mixer with the dough hook

1. speed 2 for 10-15 minutes.

2. use a water spritz bottle to adjust moisture as needed (do not over saturate).

3. finish kneading by hand for 1-2 minutes.

4. wrap tightly in eco-friendly wrap or plastic wrap and allow to rest, the same as above.

Be sure to temper the dough at least 2 hours at room temperature, before using.