Now we are going to make pasta dough from scratch using canola oil.
All purpose flour
1 1⁄4 Cup (20 tbs)
1⁄2 Cup (8 tbs)
2 , beaten slightly
Place all flours, salt, eggs, canola oil, water and chives into a stand mixer with dough hook attachment.
Mix until mixture begins to form a ball.
If the dough is dry, add more water one tablespoon at a time.
The dough should be firm and not sticky.
Knead for 5 minutes by hand.
Form dough into a ball, wrap with plastic wrap and let rest at room temperature for 1 hour.
The dough is now ready for ravioli, lasagna, fettuccine, or cannelloni.
Roll out on floured surface to desired thickness or through pasta machine.
Boil in salted water for 2 minutes.
If you simply loathe the traditional refined flour pasta, then knowing how to make your own rye, semolina, barley or wheat pasta at home won't be a bad idea. This video teaches you how to roll pasta dough from the scratch using heart-healthy, figure-friendly ingredients.