Handmade Pasta Dough

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Sometimes making your own pasta can be a bit daunting. But trust me it’s worth it!! It is very time consuming but if you have a day off you should defiantly try it. Also once you make it a few times you get much faster.

These are the ingredients you will need:

– 1 cup 00 flour (you can find this online or at specialty Italian markets – it is not necessary but makes a huge difference)

– 3/4 cup semolina flour + more for dusting

– 2 eggs

– 1 T. olive oil

– 2-3 t. salt

– 1/2 cup water

**If you do not have a mixer or a pasta machine you can use your hands for everything it will just be a little extra work and take a little longer.

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You combine both flours, eggs, olive oil, and salt in a mixer. Mix on low for about a minute until course crumbs.

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Once you have reached this consistency you can start adding the water as the mixer is going. You may need more or less than 1/2 cup you just want the dough to come together and start to form a ball.

Once it has formed a ball and there are no more crumbs you can take it out of the mixer. You want to start kneading and knead the dough at least 100 times. After you are done kneading and the dough starts getting tough you can cover it in plastic wrap. You will have to let it rest for at least 30min.

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When you take it out of the fridge cut it into 8 sections. Leave one out and put the rest back in the fridge and take the sections out as you need them.

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Now you are ready to roll the dough out! You take the slice of dough and make it a small disk.

Make sure it is well floured with 00 flour and roll it through your widest setting on you pasta machine.

For every setting on your pasta machine you want to roll it through, fold it, roll it though, and fold it again. Then you can move on to a thinner setting.

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Once you get to the desired thickness you can put the dough on a floured surface with semolina flour because that way when the pasta cooks the flour floats to the bottom of the pot instead of rising and making a paste in the cooking water. I was making ravioli so I didn’t need to cut the dough but if you wanted to make a spaghetti or another shaped pasta this is the time you would cut it.

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When you are all finished rolling out the dough you can use it as soon as you want. The long pastas are better dried because then they do not stick as much but I cooked my ravioli as soon as I was done and they turned out great.

Now you can fill, cook, and eat your pasta!

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**This recipe is coming soon: butternut squash ravioli with brown butter sage sauce.

– Evangeline