After trying different recipes and different flours, this is by far my favorite. I have used it for manicotti, spaghetti, ravioli and tagliatelle. When mixing up and before kneading, it will seem like the dough has not come together, but after wrapping and resting you will find that it is perfect. Strongly encourage users to weigh the dough and not measure the dough for accuracy.
Prep: 30 minutes
Rest: 30 minutes
Serves: 3-5 depending on preparations
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