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As featured in my Beef Ragu Instructable. This is great with dishes such as Carbonara, Bolognese Sauce, etc. Hand-rolling your pasta dough requires a little more stamina than ...
I've posted both Fresh Egg Pasta Dough Recipe and Eggless Pasta Dough Recipe but any pasta dough recipe should do.
Sprinkle flour onto the work surface, rolling pin and pasta dough. Run a closed hand along the rolling pin to "evenly distribute" the flour. Normal 0 false false ...
Shape the dough into a flattened square (or rectangle) using your hands. As you can see from the photo, mine was "totally square" - oopsy!
With light, even pressure begin rolling out the dough, starting from the centre. To keep the dough as rectangular as possible, occasionally push it back into place. The ...
Continue to roll until you're left with an extremely long and thin sheet of pasta. You should be able to see your fingers through the dough when it's ...
Divide the pasta into 2-4 manageable sheets.
Work with one sheet of pasta at a time and lightly dust each with flour (if necessary) to avoid sticking. Create a middle point by folding the pasta ...
Fold each half towards the centre.
Slice off any scraggly ends if you like. Cut the pasta into even-sized strips - usually upto 1cm or 2/5" thick.
Line them up - this makes for easy unfolding. Then slide a knife under the front half of the pasta before lifting it up using the blunt side ...
In the past, I thought the drying out process was only important aesthetically. I've changed my mind this week - after having skipped this step for the first ...
Boil your pasta in salted water for a few minutes until al dente and then combine with a sauce of your choice.
Thanks for reading! ____ Recipe by Leah Hawks All photos by Tatiana Kovalskaya
None (All Rights Reserved)
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