Easy Homemade Pasta
100 grams Cake flour
100 grams Bread (strong) flour
1 dash Salt
1 tsp Olive oil
(The 1st day) Add the dry ingredients in a bowl, make a well in the center and drop in the eggs. Beat the eggs, add the salt and olive oil and mix with the dry ingredients until incorporated.
Transfer the dough onto a flat surface and knead the dough with both hands for about 10 minutes.
Knead until the surface of the dough is smooth and shiny, wrap it with plastic wrap, and let it rest in the refrigerator over night.
(The 2nd day) Remove the plastic wrap and roll out the dough with a rolling pin. Roll it to both vertically and horizontally until 1-2 mm thick.
Cut the dough in half, either loosely roll it up or fold it, and cut into 1 cm width strips.
Pull and stretch the noodles one piece at a time and dust with flour (not listed). Divide into 1 serving portion each. You can wrap it with plastic wrap and store it in the freezer as well.
If you are not cooking the noodles right away, keep stored in the refrigerator.
Add 8 g of salt per 1 liter of boiling water and cook the noodles for about 3 minutes. Adjust the cooking time according to your preferred toughness.
The dough was kneaded with cooked and chopped spinach in the noodles.
Mix the ○ ingredients and combine with the dry ingredients. Let the dough rise. Round off the dough again, and let rest for another 20 minutes. Coffee Monkey Bread
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