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Basic Pasta
April 06, 2005

I have been making homemade pasta for years. If I am going to be serving it the same day, I use cake flour. If I am going to dry it and store it, I add a ½ cup of semolina flour. I also add one or two tablespoons of extra virgin olive oil. This basic recipe is perfect for beginners to the world of fresh pasta making. For those who have had a difficult time, keep trying. You will improve with practice. The addition of additional ingredients such as different seasons and herbs lends itself very redily to this recipe. The secret to pasta making is simple. LET IT REST!

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