Sprouted Linguini with Tomatoes and Herbs

1. In the large bowl of a stand mixer, combine 1 cup of the flour and the remaining pasta dough ingredients; mix on low for 2 minutes.
2. Stir in enough of the remaining flour to make a soft dough; remove it from the bowl and knead it until it is smooth and not sticky, about 10 minutes, adding more flour as needed. The dough may also be mixed by hand.
3. Wrap the dough in waxed paper and let it rest for 30 minutes.
4. Work with half the dough at a time, and keep the other half covered. On a lightly-floured surface, roll the dough into a rectangle ⅛” thick. Cut the dough lengthwise in ⅜-inch-wide strips and let the strips air-dry on a cloth for 15 minutes before cooking. Roll out and cut the remaining dough.
5. Bring a stockpot of water to a boil. Add 2 tablesoons oil and 1 teaspoon salt to the boiling water. Gently place the pasta in the boiling water and cook until al dente, 2-5 minutes. Drain and top with the tomatoes, parsley, and chives; drizzle with olive oil and season with salt and pepper to taste.

Note: For vegan pasta, 1 ¼ cups water may be substituted for the eggs. For green pasta, add ½ cup cooked, squeezed-dry, finely-chopped spinach with the flour.