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- Joined Jun 9, 2010
Hello fellow foodies
I've recently decided that i want to master the pefect home made egg pasta. I followed what i believe to be a good recipe (1 egg to 100gm '00' flour and a pinch of salt) though the result was not perfect.
The flavous was lovely, but the texture was quite firm, rubbery and tough.
Did I under knead? Or over knead? Or something else all together?
All suggestions welcome! Thanks,
Oni Oost
I've recently decided that i want to master the pefect home made egg pasta. I followed what i believe to be a good recipe (1 egg to 100gm '00' flour and a pinch of salt) though the result was not perfect.
The flavous was lovely, but the texture was quite firm, rubbery and tough.
Did I under knead? Or over knead? Or something else all together?
All suggestions welcome! Thanks,
Oni Oost
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