Sake Strozzapreti
450 grams durum flour
6 grams salt
230 grams sake
Put the flour and salt in a medium bowl. Pour the sake into the flour and use your fingers to disperse the liquid and bring the flour into a crumbly mass. Keep working it with your fingers, squeezing the flour into a rough and shaggy ball. Fold the mass onto itself, beginning to knead the dough. It will feel both dry and moist. Keep kneading the dough until it forms a ball and all of the flour is absorbed. Put the ball on the counter and continue to push, pull, and rotate the dough. It will resemble a rough semi-smooth pasta dough. Put the pasta dough into a vacuum bag and seal on high pressure. When the dough is vacuum sealed it becomes fully hydrated and ready to roll.
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