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In Bologna, where the standard for handmade pasta is set, no salt, oil, or water is added to the dough. The dough consists of flour and eggs and nothing else. The only exception is when spinach or Swiss chard leaves are added to the basic egg and flour dough to make green pasta. You would use:
1 cup of flour with 2 large eggs to produce about 3/4 pound of pasta.
|Jennifer Mathes, Ph.D.|