I decided to start with the pasta dough - you can cook so many dishes with pasta that you can burst if you eat everything! Demand creates supply, and cooking is now a popular hobby, so finding the ingredients for the most close to the classic Italian dough is no longer a problem.
For the paste, we need two types of flour
Manitoba Type 00 with 14% protein from soft wheat varieties and Semola (Durum) from hard varieties with 12% protein. in a 1:1 ratio.
Mix the flour in the bowl of a mixer. We will knead the hook for a steep dough with a nozzle. You can use your hands. The longer we knead, the more obedient and delicious the finished paste will be, so take at least 15 minutes to this process.
According to the proportions, for every 100 g of flour mixture, there is 1 egg.
Add them one at a time, waiting for the full merge.
Add cool water drop by drop until soft.
Alternate water with olive oil.
The dough is ready when it starts to peel off from the walls of the bowl and hands, but it is soft and plastic. It is very pleasant to knead it.
If churned in a blender - a little knead the dough by hand, salmon ball.
Wrap the dough in plastic wrap and let it rest in the refrigerator better all night.
This dough can be used to make noodles, lasagna or wonderful ravioli Ab Ovo according to my recipe. It can be stored in the freezer for up to three months as a ball or ready-made products from it.