Easy Homemade Pasta

Name: Easy Homemade Pasta
Yield: 4 servings
Cuisine: American
Ingredients: 100 grams Cake flour; 100 grams Bread (strong) flour; 2 Eggs; 1 dash Salt; 1 tsp Olive oil

cookpad.japan @cookpad_jp

I referred to a cookbook by Chef Kasashima.

During Step 4, if the dough dries up and has cracks, flip it upside down. This procedure might require some muscles. Use a pasta machine if you have it. Recipe by Mamedaifuku mocchi

I referred to a cookbook by Chef Kasashima.

During Step 4, if the dough dries up and has cracks, flip it upside down. This procedure might require some muscles. Use a pasta machine if you have it. Recipe by Mamedaifuku mocchi

cookpad.japan @cookpad_jp

I referred to a cookbook by Chef Kasashima.

During Step 4, if the dough dries up and has cracks, flip it upside down. This procedure might require some muscles. Use a pasta machine if you have it. Recipe by Mamedaifuku mocchi

I referred to a cookbook by Chef Kasashima.

During Step 4, if the dough dries up and has cracks, flip it upside down. This procedure might require some muscles. Use a pasta machine if you have it. Recipe by Mamedaifuku mocchi

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Ingredients

4 servings

100 gramsCake flour
100 gramsBread (strong) flour
2Eggs
1 dashSalt
1 tspOlive oil

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Steps

1

(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.
2

Transfer the dough onto a flat surface and knead the dough with both hands for about 10 minutes.
3

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.
4

(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.
5

Cut the dough in half, either loosely roll it up or fold it, and cut into 1 cm width strips.
6

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.
7

If you are not cooking the noodles right away, keep stored in the refrigerator.
8

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.
9

The dough was kneaded with cooked and chopped spinach in the noodles.