Recipe of Any-night-of-the-week Superbly Textured Homemade Pasta

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The ingredients needed to make Superbly Textured Homemade Pasta:

1. Take 400 grams Bread (strong) flour
2. Prepare 400 grams Cake flour
3. Make ready 2 Eggs
4. Get 380 ml together with the eggs Water
5. Make ready 10 grams Salt

Fresh pasta is many things, but vibrantly hued is not one of them. There are times when this couldn't matter less—times when you're dousing it in a thick, colorful sauce or making uova in raviolo. But sometimes you want to keep things super simple without sacrificing an eye-catching presentation. And sometimes you just want some bright pink noodles, dammit.

Steps to make Superbly Textured Homemade Pasta:

1. Add water to the eggs to make a total of 380 ml. Add the salt and stir well to dissolve.
2. Sift the strong flour and cake four into your largest bowl. (The one in the photo is from the 100 yen store.) Make a well in the center of the flour. Save a little (approximately 50 ml) of the Step 1 mixture, and pour the rest into the well.
3. Mix it round and round with chopsticks This is fun to do with kids.
4. When it looks crumbly like the photo, it's ready. If there are large lumps, rub them together with your fingers to make small crumbs.
5. Gather the dough into a ball. If it's hard to bring it together, add some of the leftover egg mixture, a little at a time. It's better not to add any if you're planning to use a pasta machine, since a firmer dough works better. When the dough just barely comes together, it's ready.
6. Put the dough on top of a large plastic bag and cover it with another plastic bag. (I bought the plastic sheet in the photo at a wholesale store.)
7. Stand on top of the plastic bag and knead the dough with your feet. This is where my kids help out.
8. When it gets flat, fold the four sides to the center and knead again. The more you repeat this, the firmer it becomes.
9. When the dough is firm, form it into a ball, put it in a plastic bag and chill it in the fridge for 1 hour or up to one day.
10. Roll the dough out thinly, and cut it in a pasta machine.
11. If cutting it by hand, roll the dough out thinly, fold it in thirds and cut it.
12. Dry it lightly so it doesn't stick together. (I use a laundry hanger)
13. Boil for 2-3 minutes and it's done! I used it to make "Cold Pasta with Cheese and Summer Vegetables,". - - https://cookpad.com/us/recipes/140691-cold-pasta-with-cheese-and-summer-vegetables
14. Tomato and Eggplant Pasta

But sometimes you want to keep things super simple without sacrificing an eye-catching presentation. And sometimes you just want some bright pink noodles, dammit. To make our homemade pasta, we're using semolina flour, a high-protein flour made from Durum wheat. It makes better pasta than all-purpose flour because it develops a stronger gluten structure, which means a more pliable dough. Follow along with the recipe for Fresh Semolina and Egg Pasta.

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