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HOMEMADE EGG PASTA (QUICK)
RATING:
PREPARATION TIME: 5 Min
COOKING TIME: N/A
START TO FINISH: ¼ Hr
This Noodle Dough is extremely quick and easy enough to make with little mess to
warrant ALWAYS hand making your Noodles instead of purchasing dried. This 00 Dough is
also extremely tender and tears easily while working and forming. I used to prefer Bread
Flour for Mom K's Filled Noodles (using this process for the Dough). This Recipe and its
associated method is from a Restaurateur that owns 8 Italian Restaurants and serves
ONLY daily-made fresh Pasta in all of them. 00 Flour is an indication of the "grind" ONLY
(an almost talcum powder-like grind) - It has NOTHING to do with either the protein or
gluten content. 00 Flour imparts a VERY tender and pleasing "mouth feel" to your Noodles.
ALSO: Antimo Caputo Italian Flour is THE one to use. They make 2 kinds (Blue - Pizza
Dough Version - Use within 30 to 60 minutes after mixing) and Red - Rinforzata - Breads
& Pastas - Can be used immediately after mixing). Substituting a little Semolina for an
equal amount of 00 Flour makes the Noodle Dough better able to hold it's long shape
(Spaghetti, Fettuccine, etc) during boiling.
PASTA
DIFFICULTY: EASY
MAKES 1 POUND DOUGH
RECIPE PAGES: 2
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