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Fresh Pasta Dough
Turn the dough out onto a floured work surface and knead until the texture becomes smooth and elastic, about 10-12 minutes. Gather and smooth the kneaded dough into a ball, cover, and let the dough relax at room temperature for at least 1 hour.
In batches, roll the pasta dough into thin sheets, let dry for 15-20 minutes, and cut into the desired shapes by hand or machine. The pasta is ready to cook now, or it can be refrigerated, covered, for up to 2 days.
Yield: 1 lb.