Classic Pasta Dough

- 1 1/4 cup all purpose flour (310 mL)
- 1/2 cup cake flour (125 mL)
- 1/2 tsp salt (2 mL)
- 2 eggs, beaten slightly (2)
- 2 Tbsp canola oil (30 mL)
- 1 Tbsp water (15 mL)
- 3 Tbsp chopped chives (45 mL)
1. In a stand mixer with dough hook attachment, add flours, salt, eggs, canola oil, water and chives into a stand mixer with dough hook attachment.
2. Mix until a dough to forms a ball. If dough is dry, add more water one Tbsp (15 mL) at a time. 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. Dough is now ready to make into ravioli, lasagna, fettuccine, or cannelloni noodles.
3. On a floured surface, roll-out dough to desired thickness and cut into strips or use pasta machine to form noodles. Boil in salted water for 2 minutes.