I woke up thinking about pasta. Like what if I add things to it. what can I add to it? Also can I change the flour ? Can I make it gluten free ? I’m excited to try again next weekend.
Over the snowstorm we made pasta for the first time ever. We now know: 125g flour (1 cup) to one egg For fettucini we used setting 6 on our roller. TOO THICK. go to setting 3. I did read on Serious Eats that to get better results you should do: one whole egg (1.4 ounces white;… Continue reading FRESH EGG PASTA HOORAY!