Perfect Pasta

 Quick, easy, so much more amazing than the boxed stuff! We double this recipe for 6 people, served with a salad and bread you won’t be hungry at all!

• 150 grams Tipo "00" Flour aka Chef's Flour (perfect for pasta)
• 120 grams Semolina Flour
• 1/2 tsp salt
• 150 ml filtered water
• 2 tsp olive oil (we like using flavored: tuscan, garlic, rosemary)
• Large handful of puureed spinach; if adding pureed spinach, reduce water.

1. Mix both flours and salt together in a bowl. Form a well, pour in water and olive oil. Mix together until well combined. If too sticky, slowly add more Tip "00" flour. If to dry, slowly add water 1 tsp at a time.
2. Transfer to a cutting board, counter or mat and knead to a smooth, soft dough - be patient, this will take 8-10 minutes
3. Form a ball and wrap in plastic wrap. Let sit in fridge for 30 min.
4. After dough has been refrigerated, cut into 2 equal parts.
5. Put one section through pasta machine (this can all be done by hand but the machine is so much fun). Put through on the thickest setting, may not go through smooth so just fold over and put through again. Once satisfied with dough, change setting on pasta machine to next thin level. Continue to desired thickness.
6. Swap out pasta machine to desired noodle. We use fettuccine and spaghetti, but your choices are endless. This is seriously so much fun!! Have flour readily available for once pasta has gone through machine will need some flour so it doesn't stick together. We put little piles on a cookie sheet with flour to keep mess contained (kind of).
7. Cook pasta in a large pot of salted boiling water. Noodles will only take 3 minutes to cook so stay close.

Tips:

• We make sure our sauce of choice is ready to go because pasta cooks so fast.
• We cook one serving of pasta at a time so it can be served super fresh with sauce.
• You can add other veggies to pasta mixture to have "colored" pasta: spinach, sweet potatoes, carrots, etc.
• Haven't tried it, but you can put uncooked pasta "nests" in the freezer to store. Put cookie sheet in freezer for 2 hours, then place in freezer bag. To cook place direct in water, no need to thaw.

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