This is water and flour and yet, once you let it rest for an hour, makes a dirt-simple yet effective pasta dough. Do yourself a favor and use a scale the first few times so you can understand the consistency you’re looking for.
Mise
- A fork
- Counter space
- Dough scraper
- A rolling pin
Ingredients
- 200 grams (7 ounces) 00 flour
- 86 grams (3 ounces) Water
Method of Preparation
- Make a well in the flour and add the water.
- Blend the flour into the water with the fork until it starts to form a dough and finish mixing by hand.
- Once the flour is fully incorporated, wrap it in plastic and let it rest in the fridge for at least an hour before rolling to shape.
Notes
- Make sure you use 00 flour for this. AP doesn’t work.
- Since you’re not using egg with this, the dough won’t be quite as full-bodied.