INPUT ARTICLE: Article: If your local grocery store doesn't carry raw almonds, check your local health food store. You can either purchase non-organic or organic raw almonds. Make sure they are unsalted and not roasted. Use a bowl that is large enough to hold the almonds and the water to cover them. Whether you use 2 or 4 cups depends on how many almonds you want to activate. Pour enough water into the bowl until all of the almonds are submerged by 1.5 inches (3.8cm) of water. Add a half of a tablespoon to a tablespoon (9 to 18 grams) of sea salt to the bowl. Use a spoon to stir the almonds, salt, and water together. The salt makes the almonds taste better and helps to deactivate the enzyme inhibitors. Cover the bowl with a clean cloth. Set the bowl aside on a counter. Let the almonds soak overnight, or for 7 to 12 hours. Once the almonds have finished soaking, pour them into a sieve to drain them. Hold the sieve under running water to rinse the almonds of salt and other debris. raw. You can eat the almonds raw without roasting them. You can soak them or add them to other foods, such as putting them in a trail mix. However, if you like the taste and crunch of dry almonds, then try roasting them in an oven or drying them in a dehydrator.

SUMMARY: Purchase raw almonds from your local grocery store. Pour 2 to 4 cups (280 to 560 grams) of raw almonds in a large bowl. Cover the raw almonds with water. Soak the almonds for 7 to 12 hours. Drain and rinse the almonds. Eat the almonds

INPUT ARTICLE: Article: Roll the dough by hand into a cylinder. Cut the cylinder into six equal pieces. For the steps below, work with one piece at a time. Sprinkle flour over any dough you aren't currently using, and cover with a towel or plastic wrap. If you don't have a pasta machine, flour a counter top and roll the pasta out by hand. This takes some muscle and time, sothink of it as a baker's exercise plan. Each piece of dough should roll into a rectangle 6 inches (15 cm) wide and 20 inches (50 cm) long. When finished, it should be transparent enough to see your fingers through it. Lift it off the counter frequently. Dust with more flour to prevent sticking. The heavier the rolling pin, the faster this will be. A pasta machine saves you time and effort, but you'll need to know how to use it correctly. A hand-cranked machine is the cheapest option, but you can use an attachment for kitchen mixers instead. Set the machine to its widest setting. Press the dough to a flat rectangle and send it through. Fold one end over the center, then the other, making a stack of three layers of dough. Flour lightly and roll it through again. Repeat at least three times to add chewy texture. Repeat this technique if your pasta tears. Set the machine to a slightly narrower setting. Dust with flour and send the dough through, without folding. Repeat with increasingly narrower settings, until desired thickness is reached (typically the third-to-last setting or further). You can use a pizza cutter, a sharp knife, or a pasta cutting machine. This same dough can be used to form noodles of any size. Fold the dough strips into tubes to make macaroni. Pinch dough rectangles in the center to form farfalle. Place pasta sheets between wax paper or a kitchen towel while you aren't actively cutting them. This prevents them from drying out. This dough is best cooked immediately, and only takes 60120 seconds in boiling water. If you want to store it long term, hang the noodles up to dry over clean, plastic coat hangers or pasta drying racks. Dry until brittle, then store in an airtight container. Once dried, it should last several weeks.

SUMMARY:
Divide the dough. Roll the dough by hand. Use a pasta machine instead. Cut the noodles. Cook the pasta or store it. Finished.