Ingredients
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1
-
1
-
1
-
1/2
-
1 - 2
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-
-
-
-
-
-
-
-
-
Directions
Handmade Fresh Pasta, This is by far the BEST, simplest recipe for homemade pasta out there. I came up with these proportions after tweaking a few recipes I had found in cookbooks., Very easy and delicious! I did however, only used 1 cup of flour…more would have been way to much. This was my first attempt at making pasta and I’m guessing it’s pretty much like making any kind of dough; you use as much flour as you need…. my 2 & 1/2 year old loved helping me make the long strings!!, This was so easy and exact. I was tying to make ravioli and this dough worked well, I needed to add a little more flour to keep the dough from sticking to my ravioli molds. Thank you; I’ll keep this recipe in my main cookbook, I only keep the good ones!
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Steps
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1
Done
|
Recipe Can Be Doubled, Tripled, Etc. I Usually Make a Lot and Store in the Fridge. |
|
2
Done
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Combine the First 4 Ingredients and Whisk Together Well With a Fork. |
|
3
Done
|
Add 1/2c Flour and Mix With the Fork Until All Lumps Are Gone. |
|
4
Done
|
Keep Adding Flour Little by Little Until a Non-Sticky Ball Is Formed. You Will Use Between 1 & 1-1/4c of Flour, Depending on the Humidity, Etc. |
|
5
Done
|
Knead Well About 10 Minutes. Add Light Coating of Flour as Needed, Until a Firm Ball Is Formed. |
|
6
Done
|
Allow It to Sit For 30 Minutes. |
|
7
Done
|
Cut Off Billiard Ball-Sized Pieces and Roll Them Out Flat on a Well-Floured Board. Maybe 1-2 Mm. Thick. |
|
8
Done
|
Fold Thrice 3x and Cut Noodles With a Sharp Knife Roughly 4 Mm. Thick. - Similar to Cutting Soba Noodles Japanese Buckwheat Noodles Though With the Thickness of Udon Noodles. |
|
9
Done
|
Stretch Out Pasta and Let Dry Either Hanging or on a Plate For a Few Minutes Up to an Hour. |
|
10
Done
|
Cook in a Pot of Boiling, Salted Water For 2-3 Minutes or Until the Pasta Floats to the Top. |
