What is the best flour to use
Semolina flour, a coarse-ground flour made from durum wheat, a hard wheat variety, is perhaps the best flour to use when making pasta. All-purpose flour will also work if you are unable to locate this flour.
How to make A Simple Two Ingredient Pasta Recipe
Create a well in the center of the flour in a large bowl, then pour in the water and salt. Using a fork, stir everything together.
To create a compact dough ball, transfer the mixture to a flat surface and gently knead it for three to five minutes. For thirty minutes, cover the dough with a tea towel or plastic wrap.
Roll out the dough on a flat surface that has been lightly floured after kneading it a few times.
Using a pasta maker or rolling pin, roll into a thin rectangle.
After trimming the pasta dough, roll it up starting at the shorter end.
Using a sharp knife or pasta cutter, cut the dough to the desired size—from fettuccine to pappardelle, thin or thick. When the water boils, unroll the cut pasta and spread it out on a lightly floured surface. Then cook and serve with your favorite Spaghetti Sauce.
How to dry this simple pasta
For 12 to 24 hours, keep the pasta uncovered in a dry place, turning it gently every one to two hours. The twelve-hour window was established because there are a number of variables that can impact how quickly your pasta dries. Everything from the room’s temperature to the dough’s thickness
To guarantee that your pasta dries evenly, it’s a good idea to set an electric fan next to it. Make sure you turn the fan down to a manageable level.
The dried pasta should keep for up to three months if kept in an airtight plastic bag or container in a dry, cool place. Pasta should be thrown out if mold begins to grow.
