Fresh Pasta

Makes 1

85 g

flour(!100.0% !)

1/8 tsp {0.8 g}

salt(!0.9% !)

{50 g} 1

egg(!58.8% !)

136 g 382 Calories

Total(!281 Calories/100g !)(!160%!)

Combine ingredients by hand in mixer bowl until combined.

Mix ingredients with dough hook until smooth.

Divide into portions as follows.

Rest for 60 minutes, roll out as indicated below.

Linguine thickness 5

Lasagna thickness 7, .57g/sq. In.

Ravioli thickness 5-6 frozen, 6-7 fresh

Pasta: 150g for #6,#7 per 14 ravioli

Pasta: 200g for #5,#6 per 14 ravioli

To dry place fan on low speed for 60 - 90 min.