Whey dough
4 servings
50 minutes
Whey dough is a simple yet sophisticated base for many Italian dishes. Its roots go deep into rural cooking, where housewives used the whey left after cheese-making to avoid wasting a drop of this precious product. Whey gives the dough tenderness and a slight tanginess, making it particularly elastic and aromatic. The taste of the dough is soft with subtle bread notes and a light creamy freshness. Due to its ease of preparation, it is perfect for making pasta, homemade dumplings or thin flatbreads. The lightness and flexibility of the rolled dough allow for creating refined dishes that perfectly absorb sauces and add richness to every bite. This dough exemplifies a careful and wise approach to traditions where quality is defined not by the complexity of the recipe but by the harmony of its components.
1
Knead the dough from flour, whey, eggs, butter, and salt on a board or in a bowl, cover it with a clean damp cloth, and let it rest for 30 minutes.
- Serum: 1 glass
- Chicken egg: 1 piece
- Wheat flour: 200 g
- Salt: to taste
- Vegetable oil: 1 tablespoon
2
Then knead the dough again and roll it into thin sheets.