From The Restaurant at Wente Vineyards Executive Chef, Matt Greco
• 1/2 cup all purpose flour (or farina flour)
• 2 1/3 cups of whole wheat flour
• 7 egg yolks
• 3 whole eggs
• 1/2 oz olive oil
• 1/4 cup of water
1. Combine all ingredients in mixer at a low speed and bring together. Once all ingredients come together mix for about 3 minutes.
2. Coat dough with flour and wrap in plastic and place in the refrigerator for 30 minutes so the dough can relax.
3. Roll out dough with your pasta machine and cut into spaghetti, pappardelle, or use for ravioli.
4. Garnish with your favorite seafood and/or vegetables.
Chef’s Tip: I love whole wheat pasta dough for its earthiness. I also love that earthy combination with spring vegetables like spring peas, green garlic, spring onion, and fava beans. If you love making pasta dough at home, try this whole wheat pasta recipe paired with Wente Vineyards Riva Ranch Chardonnay. Enjoy!
Makes eight 8- to 10-inch pizzettas or four 14-inch pizzas
This pizza dough is designed to rise fairly quickly, with a strong, stretchy structure. The sugar and warm water added at the beginning activate the yeast. If the water is too hot, the yeast cells will be killed. Salt inhibits the growth of yeast, so it is added with the rest of the ingredients, after the yeast has been activated. You can make this dough using less yeast, but it will take longer to rise.
Thorough kneading of the dough activates and strengthens the gluten in the flour, giving it the structure that allows the dough to stretch nicely without breaking. I use bread flour in this recipe because it has a higher gluten content, which makes a stronger dough. Letting the dough rest and rise gently lightens it, which also helps in the shaping process. You may need to use more or less flour than called for in the recipe. The capacity of the flour to retain water changes depending on the weather and humidity, and from one wheat harvest to another. Many chefs don’t measure, preferring to determine the right amount by eye and feel. The dough freezes well, so make the whole amount and use portions as you need them.
• 2 cups warm water
• 1 tablespoon plus 1 teaspoon active dry yeast
• 1 tablespoon sugar
• 1 tablespoon kosher salt
• 6 tablespoons olive oil
• 41/4 cups bread flour, more as needed
To prepare in a stand mixer, combine the water, yeast, and sugar in the bowl of the mixer. Let rest for about 10 minutes, until the sugar dissolves and the yeast starts to bloom, forming a foamy surface on the water. With the dough hook, mix in the salt and olive oil on low speed. Slowly add the flour until the dough starts to pull away from the sides of the bowl. The dough should be fairly wet and sticky to the touch. Knead with the dough hook at high speed for 3 to 4 minutes, then decrease the speed to medium and knead for 5 minutes. Turn out onto a floured work surface and knead by hand for 3 to 4 minutes, until smooth.
To prepare by hand, combine the water, yeast, and sugar in a large bowl. Let sit for 10 minutes, until the sugar dissolves and the yeast starts to bloom. Add the salt and olive oil and stir well. Slowly stir in the flour with a wooden spoon. Add just enough to be able to work the dough; it should still be a little sticky. Transfer to a floured surface and knead by hand for 15 minutes, until smooth.
Oil the sides of a bowl that is at least twice the size of the dough, place the dough in the bowl, and cover with a towel. Let rise in a warm place for about 1 hour, until doubled in volume. Remove the dough from the bowl and punch down to release any air bubbles. Divide into 8 equal portions for pizzettas or 4 portions for pizza. On a lightly floured surface, roll each portion into a tight ball. Place on a lightly floured baking sheet and cover with plastic wrap. Let rest in the refrigerator for 30 minutes before using. The dough can rest in the refrigerator for 3 to 4 hours, or it can be frozen for longer storage. If you freeze the dough, let it defrost in the refrigerator for at least 3 to 4 hours before using.
To shape the dough, dust your hands with flour and begin slowly stretching the dough, always working from the outside edge. Stretch and shape the dough into rounds. If you don’t feel comfortable with this method, on a lightly floured surface, use a rolling pin to roll the dough out into the size for your pizzettas or pizzas. Place the dough on a floured pizza paddle or on the back of a floured baking sheet. Arrange the toppings on the dough and cook according to the recipe instructions.