chefanie
Making Fresh Pasta From Scratch
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2 each
Eggs
180 grams
AP Flour
Pinch
Salt
As needed
Water
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Gather ingredients/measure out
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Place salt and flour into a bowl and mix to combine
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Add eggs to bowl
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Mix to combine
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Continue to work in egg
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Begin to squeeze dough together
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Add splashes of water as needed
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Bring together and knead until all the flour is incorporated
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Remove from the bowl and begin to knead on a flat, clean work surface
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Keep kneading (make a playlist as it’ll take time)
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..keep kneading until it begins to develop gluten and become a smooth ball
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Check it’s elasticity by gently poking the dough to see if it springs back
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Let the dough rest for at least 30 minutes covered
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Once relaxed, divide the dough into 4ths, flour surface, and get a rolling pin ready (or bottle)
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Begin with one 1/4 of the dough and roll out thinly
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You should be able to see your hand through the dough if thin enough
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Dust lightly with flour and roll up
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Cut into 1/4” slices
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Unravel pasta like a fruit roll up
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Place in a flour dusted sheet tray and continue with all dough
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Once you have a sauce ready: cook your pasta in salted boiling water until tender!
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Once the pasta is tender: toss in sauce, plate, and serve!
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chefanie
Stephanie
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