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    Eggless Pasta 2


    Source of Recipe


    internet
    Makes lpound 2 ounces
    3/4 c. water
    2 3/4 c. all purpose flour
    3/4 tsp. salt
    About 3/4 c. flour for kneading, rolling &
    cutting.

    Pour water into large bowl. Add flour and salt
    Using circular motion with fork, mix till well
    combined, scraping sides of bowl with fork
    occasionally. Gather dough together. Sprinkle
    work surface with some of flour reserved for
    kneading. Turn dough out onto floured surface.
    Sprinkle with flour. Knead using enough additional
    flour till dough is no longer sticky and a smooth
    elastic ball is formed, about 5 min. Dough
    should have a firm bounce and velvety touch.
    Gently rub all sides of dough lightly with
    flour. Cover dough with bowl and let rest at
    room temp. for l5 min. Cut into 3 equal portions
    This dough makes a soft, silky, smooth dough
    which stretches easily, best suited for noodles.
    To cut into spaghetti by machine, use very well
    floured strips of dough. If cutting pasta by
    machine, stop rolling at the third to last
    setting.

 

 

 


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