![]() You can also use a sharp knife to cut down the middle of the dough – lots of small, trapped air-bubbles is a great sign. To test that it’s had long enough, push down on it with a finger – it should bounce back quickly. Knead until your dough is smooth, tight and elastic.If the dough feels too sticky, dust the board with flour and knead again to incorporate. This adds moisture to the dough and gives you a lot more control over how much you add. Dip your hands in the water, then continue to knead with damp hands. Keep a bowl of water nearby for if your dough is ever feeling too dry. Try to work quickly to prevent the dough from drying out but make sure you knead it for long enough.You may find it easier to use both hands or just one, as long as you’re working the dough, rolling, pushing and stretching it – that’s the main thing. Repeat this motion (you will get into a rhythm) making sure to always turn the dough in the same direction. Use your fingers to pick up the edge farthest from you, fold it back into the dough, folding it in half and then turning it 90 degrees clockwise. Use the heels of your palms to push the dough away from you so that it flattens and rolls away from your body. You’ll need to knead the dough for a minimum of 15 mins, more if you’re doing a larger amount. Use your a dough/bench scraper or a knife with a wide blade to bring the rest of the flour from the outside in, cutting it into the middle until you have a shaggy mass. Keep going until the eggs are no longer runny. Slowly draw a small amount of the flour into the eggs with your fork, whisking continuously and squashing any lumps as you go, so you start to make a smooth mixture that looks like cake batter.Crack the eggs into the well and beat them lightly with a fork for around a minute until the whites and yolks are completely combined. Pour the flour into a mound on your work surface and use your fingers to create a wide well in the middle, making sure the rim is not too low.Download the Tasty app and save your favorites for easy access. Add the cooked pasta into your preferred sauce and stir to coat, adding some of the reserved pasta water if needed to add a bit of body and silkiness to the sauce.Once cooked to your liking, remove the pasta from the water, being sure to save at least 1 cup (240 mL) of the pasta cooking water. Take out a noodle and taste for doneness. Cook for 2–3 minutes, or 30–60 seconds after the pasta comes to the surface (fresh pasta will cook much faster than dried pasta!). Add the pasta and stir to ensure it doesn’t clump. Bring a large pot of heavily salted water to a boil.Let the pasta sit out for about 30 minutes to dry out slightly. Loosen or unravel the cut dough immediately, so it doesn’t stick, sprinkle with a bit of extra flour, or semolina, if using. Fold the top and bottom of the rectangle to meet in the middle, then fold over again-this will make the dough easier to cut.When you lift the dough, you should be able to see your hands through it. Continue rolling out the dough until it is very thin.This helps form a more even rectangular shape and makes the dough a little bit easier to work with. Rotate the dough 90˚ and roll the piece back into a long shape. Then, fold the top third down, and the bottom third over that, like a letter. Lightly flour your work surface and begin rolling out the piece of dough into one long piece.Take 1 piece and wrap the rest in the plastic wrap so that they don’t dry out. Unwrap the dough and cut into 8 equal pieces so that it’s easier to work with.
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