Water- Based Pasta Dough

Makes: 2 servings Time: 40 minutes

Ingredients

100 gr. / 3/4 cup All-purpose flour or “00” flour
100 gr. / 3/4 cup Durum Wheat flour (known as Semolina flour)
3 1/2 oz warm water
2 tsp. Extra Virgin Olive Oil
1 Pinch of salt

Instructions

1. Place the flour in the middle of the board and make a circular well in
   the center. Like a volcano.
2. Pour the warm water in the middle of your circle slowly; add the oil and salt
3. Add the flour from the edges gradually until the mixture
   becomes thick.
4. Sweep the remaining flour on top and combine everything with
   the fork.
5. Knead the dough on a floured surface until smooth and elastic, taking
   Five minutes approx. Add more flour if necessary to keep it
   from sticking to your hands or the board.
6. Press a fingerprint to see if the dough is ready; it should bounce back.
   If not, keep kneading.
7. Shape your dough into a ball and wrapped tightly. Let the dough rest in the fridge for at least 30 minutes up to 2 days.

Rolling out the dough

The pasta dough can be rolled and cut into the desired shapes for your dish. Tools such as a Chef’s Knife, Pasta Machine, Chitarra, Rigagnocchi, or using your fingers to shape orecchiette. Remember, it doesn’t need to be perfect. Have fun and enjoy making your pasta.

Cooking

Make sure you use a large pot of water and salt it like the sea.
Fresh pasta will cook quickly, so give it a taste to make sure it is Al Dente and not overcooked.
Save at least one cup of pasta water to thin or add to your sauce.

Tips: While kneading, use the palm of your hand to push the dough away from you. Stretching it and pulling it back towards you, gather it back into a ball shape and repeat until the dough is smooth and elastic.

Note: Other flours can replace those flours above for people with food allergies.
Use the measurements above and check the label of your flour product.
for conversion

The Water-Based Pasta can make Cavatelli, gnocchi, orecchiette,
fettuccine, and pappardelle, just a few shapes. Depending on your dish and sauce, the options are numerous.