Vicarious Ranch

For those of you who tuned in this afternoon for the pasta class. Attached is a blog post with the recipe on the dough I use for pici, cavatelli, orecchiette and what I would use for extruded pasta. If you can't find semolina or 00 flour you can use all-purpose flour in place of both. You can use a combination of all-purpose and rice flour or amaranth flour or garbanzo flour. Your texture won't be as dense, but that's fine. Use what you have. For the basic egg dough, I use... 3 cups 00 flour (again you can use all-purpose) and 4 extra-large eggs. I try and use 1 egg per cup plus 1 more egg. If your eggs are smaller, try 1 per cup plus 2. Just work it until you have the right consistency and put the rest of the flour aside for later use. I use this dough for tagliatelle, paparadelle, tortellini, lasagna, ravioli Don't hesitate to ask questions.

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Pasta class March 20th 3pm pacific. I am going to try and do two doughs with you. If you want to prepare along side me, we will be using flour (if you have 00 great, if not use what you have) and eggs for one dough; flour, semolina, olive oil, eggs, and water for the other. The most important thing for you to remember is that this is meant to be fun and will be delicious even if you don't have all the fancy stuff. See you soon!