hand cut pasta ratio
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Batch Size
All PurposeDurumEgg Yolks
Whole Eggs
result
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16lb4lb1L1L
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1/23lb2lb0.5L0.5L
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1/41.5lb1lb0.25L0.25L
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1/61lb0.67lb0.17L0.17L
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1/80.75lb0.5lb0.125L0.125L
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1/812oz8oz125ml125mltoo dry
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Batch Size
All PurposeDurumEgg Yolks
Whole Eggs
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16lb4lb1L1L
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0.171lb0.67lb0.17L0.17L
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0.1716oz10.67oz166.67ml166.67ml
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Process
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Mix flours in electric mixer using paddle attachement or by hand in big bowl with a wooden spoon.
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Whisk eggs together and then drizzle into running mixer or while mixing by hand.
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When you've added about 3/4 of your egg, pinch and squeeze some of the dough in your hand to see how it comes together.
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If it holds well, stop adding liquid. If it crumbles apart easily, add more liquid slowly and test again.
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Dump about two fists worth of dough out onto plastic wrap and make neat little sealed packets of compacted dough.
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Let dough rest for about 25-45 minutes out. If resting overnight, refrigerate.
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Roll out dough one packet at a time, folding over to work the gluten after each roll in the machine.
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Step down in size as the pasta begins to show signs of gluten working (shrinking and tightening up after rolling).
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Roll out to desired thickness, flour and stack and cut into handcut pasta like papardelle or layout full sheets to make ravioli or lasagna.
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