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RECIPES
Although traditionally made by hand, pasta dough can also be made in either
the stand mixer or food processor. Each method yields the same result, so opt
Makes 10 ounces, about 3 to 4 servings
1
cup "00" flour
⅓
cup semolina flour
2
large eggs
1 . Put the "00" flour in the center of a clean work surface . Top with the
semolina flour . Using your fingers, make a well in the center of the pile,
about 6 inches in diameter . Crack the eggs into the center of the well . While
being careful to not break the circle of flour, use a fork to lightly beat the
eggs inside the well .
2 . Once the eggs are beaten, slowly and evenly mix in some flour from the
inside of the circle . Continue mixing in flour until a dough forms .
3 . Once a dough forms, use your hands to knead in as much of the remaining
flour that the dough will allow . (The dough will stop picking up flour when
enough has been kneaded in .)
4 . Continue kneading until a smooth, firm ball forms, about 10 minutes total .
When done, the dough should spring back when touched .
5 . Wrap with plastic and let rest at room temperature for at least 20 minutes .
Pasta dough should be used within a day or two after it is made . It can also
be frozen for up to 3 months .
1 . Put the eggs, "00" flour, and semolina into the Cuisinart® stand mixer's
bowl . Attach the dough hook and mix on Speed 4 to combine .
2 . Allow to mix until dough mostly comes together, about 4 to 6 minutes . At
about 5 minutes of mixing, check the texture . If it is too dry, add water 1
tablespoon at a time; alternatively, if it is too wet, add "00" flour 1
tablespoon at a time to desired consistency . Keep in mind this dough won't
Pasta Dough
for the one that works best for you.
By Hand
Stand Mixer Instructions
8
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