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["Combine the flour, tapioca, and sea salt in the bowl of the KitchenAid(R) Artisan(R) Mini Stand Mixer fitted with the dough hook. Mix to evenly combine.", "Slowly drizzle in lukewarm water, scraping down the sides of the bowl as needed, until the dough comes together into a shaggy dough. The dough should be fairly dry and stiff but still come together into a loose ball. If necessary, add an additional 1-3 tablespoons of water, 1 tablespoon at a time, until dough comes together.", "Knead dough on speed 1 or 2 for 5 minutes.", "Transfer the dough ball to a gallon-sized zip top bag and partially seal (don't fully seal as the air needs to be able to escape. Place the bag between layers of clean kitchen towels, then set on the floor and knead with your feet until the dough has flattened.", "Open the bag and fold the flattened dough into quarters, then partially seal, wrap in the towel, and repeat again. Repeat 3-4 times until the dough is very soft and smooth.", "Shape the dough into a smooth ball, folding the edges under towards each other and pinching the bottom to seal. Place in a clean plastic bag and seal, removing as much air as possible. Let the dough sit at room temperature for 3-6 hours or refrigerate overnight. If refrigerated, bring the dough to room temperature for 1-2 hours prior to rolling.", "Cut the dough ball into two even pieces and flatten each piece into a rectangle roughly 3/4-inch thick. Lightly dust with flour.", "Attach the Pasta Roller from the KitchenAid(R) 3-Piece Pasta Roller & Cutter Set to the power hub of the Mini Stand Mixer and set to Setting 1. With the Mini Stand Mixer set to speed 2, slowly feed one piece of dough through the Pasta Roller. Feed it back through Setting 1 a second time. Repeat with the second dough ball.", "For handcut noodles, stop at Setting 1. Generously dust with flour and fold dough into thirds, then slice into noodles with a sharp chef's knife. Unfold the noodles and toss with more flour to keep the noodles from sticking together.", "For machine cut noodles, run your dough through the Pasta Roller again, this time on Setting 2. Attach the Fettuccine Cutter to the power hub of the Mini Stand Mixer. Dust the dough sheets with flour and then run through the Fettuccine Cutter with the Stand Mixer set to speed 3 or 4. Sprinkle the noodles with flour and toss to coat.", "For thinner ""somen"" noodles, run the dough again through the Pasta Roller set to Setting 3. Attach the Spaghetti Cutter to the power hub of the Mini Stand Mixer. Dust the dough sheets with flour and then run through the Spaghetti Cutter with the Mini Stand Mixer set to speed 4 or 5. Sprinkle the noodles with flour and toss to coat.", "To cook the noodles, bring a large pot of water to a gentle boil. Separate the noodles a bit to keep them from sticking too much, then add to boiling water.", "Cook for about 5 minutes or until the noodles float to the surface (thinner noodles will take less time to cook). Serve warm or for cold noodles, rinse with cool water to stop the cooking process and keep the noodles from sticking together. Drain well before serving.", "Fresh, uncooked noodles can also be frozen: spread the noodles out on a lightly floured cookie sheet and place in the freezer for 6-12 hours, then transfer the noodles to a zip-top freezer bag. Cook the noodles directly from frozen, just add 1-2 minutes to the cook time."]
