|Soy flour||1 Cup (16 tbs)|
|All purpose flour||1⁄2 Cup (8 tbs) (For Kneading, Rolling, And Cutting)|
In a large bowl or on a work surface, combine flours.
Mound flour and make a well in center.
Break eggs into well.
With a fork, beat eggs lightly and stir in 2 tablespoons of the water.
Using a circular motion, begin to draw flour from sides of well.
Add more water, a tablespoon at a time, while continuing to mix.
When dough becomes stiff, use your hands to finish mixing.
Pat and squeeze dough into a ball and knead a few times to help flour absorb liquid.
Soy flour pasta takes more kneading than all-purpose pasta.
Clean and lightly flour the work surface.
Knead by hand for 15 to 20 minutes or until smooth and elastic; cover and let rest for 30 minutes.
With pasta machine, roll one-fourth of the dough at a time to desired thinness.
Keep unrolled portion covered.
In spite of the low gluten, this dough can be rolled to the next to the last setting.