The materials prepared are very simple, with Duran wheat on the left and bread flour on the right.
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Duran wheat is a bit like finer corn flour.
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All materials are mixed except water. I used medium-sized eggs, which weighed 45-50g each, so I felt the dough was very dry, and I added a little water one after another, which was estimated to be more than10g. If 60 grams of important eggs are used at home, there should be no need to add water, and the water absorption of flour is different. Let's see if the dough characteristics increase or decrease appropriately.
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The dough of noodles must not be too wet or too dry, just enough to form a ball.
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Beat flour on both sides of the dough to prevent sticking, and press it in the second gear of the dough press. (Hand rolling without a dough press is ok, it is not difficult to roll.)
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I'm pressed twice. Press it again in the fifth gear.
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The thickness that comes out is about this.
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Coat both sides with flour, so that it will be anti-sticking when folded, otherwise the cut noodles will not be pulled open and will stick together. In fact, the dough press at home has wide and fine cutting machines, but I think it is also very convenient to cut the knife, so as not to wipe the dough press head.
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Cut off the sides irregularly and cut them into the thickness you like. The width is fettuccine (spaghetti). If you want to make taglioni (spaghetti), roll the noodles a little thinner and cut them a little thinner.
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Spread the cut noodles, sprinkle some flour, hang them to dry, or package them separately and keep them frozen.
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Once * * * has done this, you can always cook spaghetti if you want it in a few days.
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Students often ask which dough press to use, and specially take photos for your reference.
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Brand: MARCATO of Italy, model ATLAS 150. There is also 180, which is wider. I can't buy it here in Amazon.
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Tips
You can do it with or without a dough press. The key is the material and proportion, which is much more delicious than the dry pasta in the supermarket.