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Home-made Linguini

April 19, 2016



My long, long affair with pasta, goes way back so long ago that it seems it has always been part of me.


Pasta is my comfort-food no matter what. I've eat it  on it's own, aglio e olio. Even some ramen-noodles tossed with some soy sauce and I'm happy gal. 


This is a pretty simple recipe. I've done it in past by adding the calamari ink. So this time I've managed the original recipe.



This recipe yields 4 portions.





1 1/2 cups of flour (AP flour)


2 large eggs


1 tablespoon of olive oil 


salt to season






1. Knead the flour, eggs, salt, oil and salt, until it forms a dough. Let the dough rest for 30 minutes.


2. Then pass the dough through a pasta maker until thin (usually 5 times), going from the widest setting to the thinest setting. Then pass it through the spaghetti setting.





1. If you don't own a pasta maker, you can just roll the pasta and cut strings with a pizza cutter.




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