INGREDIENTS
450g all-purpose flour
1 tsp salt
4-6 eggs
1 tbsp water

---

DIRECTIONS
Place flour and salt in bowl of stand mixer.  Using paddle/flat beater, mix at speed 2.  Add first four eggs, 1 at a time; add water.  Add as many additional eggs as is necessary to bring dough from a crumbled mixture to a dry dough.  Replace paddle with dough hook and knead at speed 2 for two minutes.  Wrap dough in plastic wrap and allow to rest for 20 minutes.  Divide into 4 pieces and process to desired thickness using pasta roller.  Boil pasta in salted water, stirring occasionally; about 7 minutes for dry pasta, or 2-5 minutes for fresh (depending on thickness).

Granulated Sugar
1 tsp = 4.2g
1 tbsp = 12.5g
¼ cup = 50g
⅓ cup = 67g
½ cup = 100g
⅔ cup = 133g
¾ cup = 150g
1 cup = 200g

Packed Brown Sugar
¼ cup = 55g
⅓ cup = 74g
½ cup = 110g
⅔ cup = 146g
¾ cup = 165g
1 cup = 220g

Powdered Sugar
¼ cup = 31g
⅓ cup = 42g
½ cup = 63g
⅔ cup = 83g
¾ cup = 94g
1 cup = 125g

Flour
1 tsp = 2.6g
1 tbsp = 8g
¼ cup = 31g
⅓ cup = 42g
½ cup = 63g
⅔ cup = 83g
¾ cup = 94g
1 cup = 125g

Butter
1 tsp = 4.2g
1 tbsp = 12.5g
¼ cup = 50g
⅓ cup = 67g
½ cup = 100g
⅔ cup = 133g
¾ cup = 150g
1 cup = 200g

Oil
¼ cup = 56g
⅓ cup = 75g
½ cup = 113g
⅔ cup = 150g
¾ cup = 170g
1 cup = 225g

Sangiovese
Tempranillo
Cabernet Sauvignon*
Pinot Noir*
Syrah
Merlot*
Malbec
Garnacha
Zinfandel
Lambrusco Dolce
Port
Tawny Port

*My most frequent choices

Sauvignon Blanc*
Pinot Grigio/Pinot Gris*
Chardonnay
Chenin Blanc
Viognier
Torrontes
Gewürztraminer
Riesling*
Moscato
White Port
Ice Wine

*My most frequent choices

1 cup all-purpose flour = 142g

1 tsp instant yeast = 1¼ tsp active dry yeast

1 tsp table salt = 5.7g

Creaming butter and sugar, the ideal beginning temperature for the butter is between 60-64. The actual ideal temperature for incorporating air into the butter and sugar mixture is between 65-68. You should start with the lower temperature because the friction of the mixing process will warm the mixture. Start by mixing butter for 1 minute to soften before adding sugar. Mix at medium speed (4 on Kitchen Aid stand mixer) for about 5 minutes, scraping bowl  two to three times in the process.

Adjusting the bowl clearance on a Kitchen Aid Pro Stand mixer. Place a dime in the bowl if the mixer with the paddle attachment. Turn on lowest speed. If the fine doesn’t move, the paddle is too high. If it moves constantly, the paddle is too low. The dime should move some with each pass of the paddle.

• Fish Sauce – Thai-style fish sauce. Brands: Red Boat, Squid, Viêt Hương
• Galangal – The root of the galangal plant, a close relative to ginger.
• Galangal Powder, Galanga Powder, Laos, Thai Ginger, Siamese Ginger – Various names for a powder derived from the root of the galangal plant, a close relative to ginger. Ginger powder can be substituted.
• Ham Boullion – Ham flavor sachets or ham flavored concentrate. Brand: Goya
• Katjap Manis, Ketjap – A sweet Indonesian soy sauce. Brands: ABC, Knorr
• Kroepoek – Deep-fried shrimp chips available at Asian grocery stores
• Liquid Aminos – A gluten-free substitute for soy sauce.  Brand: Bragg
• Mirin, Aji-Mirin – Sweet cooking rice seasoning. Brand: Kikkoman
• MSG – Monosodium glutamate.  Brands: Ajinomoto, Accent!
• Sambal Badjak – Ground fresh chili paste with garlic, onion,fermented shrimp, & lime. Brands: Koningsvogel, Conimex, ABC
• Sambal Oelek – Ground fresh chili paste. Brands: Koningsvogel, Conimex, Huy Fong Foods
• Sausage – Uncased pork sausage in various flavors.  Brand: Jimmy Dean
• Sausage, cased – Pork sausage in casing.
• Sazón, Sazón con Culantro Y Achote – Spice mix that includes cilantro and achote. Brand: Goya
  
• Shrimp Paste – A paste made from ground fermented shrimp. Fish sauce can be substituted at about 3x the amount of shrimp paste.
• Tamarind Paste – A paste made from the tamarind pod. Readily available at Asian and Latin grocery stores.