Method

1. Weigh out flour. Sift onto a cutting board or large workspace.

2. Use your hands to make a well in the center of the flour, pour the water in the center. Use a fork to start folding in flour a little at a time. Continue mixing and adding flour until a silky and smooth dough starts to form. Work the rest of the flour in with your hands.

3. Once dough is formed into a shaggy ball, start kneading. Fold dough over on itself and then push your palm forward. Turn the dough slightly and continue this motion. Knead dough for 3 minutes to form gluten and fully hydrate the flour.

4. After kneading, check the texture of your dough. It should be a silky, smooth dough ball.  If its rough, wet your hands and work the dough again. If its sticky, add a small amount of flour and knead the dough until incorporated. Continue adding water or flour until the dough is smooth but not sticky. Shape into a ball and wrap with plastic wrap. Allow to rest at room temp for 30 minutes.

5. Once dough has rested, cut it into four even pieces. Remove one and rewrap the rest with plastic wrap and set aside. Shape the dough into the desired pasta shapes.

6. Repeat with the other portion of dough. This pasta dough works well for trofie, cavatappi, orecchiette, pici, and strozzapreti