A blend of two different types of flours and the absence of eggs in this homemade pasta dough give whatever pasta you make from it that signature al dente chew. It's great for using with pasta shapes that need to be sturdy enough to twirl around a fork, give this dough a try when making Pici with Short-Rib Ragu.
Cooking How-Tos & Techniques
More Cooking How-Tos & Techniques
What's the Best Way to Store Flour, Sugar, and Other Baking Staples?
The key is keeping them in a cool, dark place and sealed tight.