Homemade Pasta
Santa gave me an Imperia past maker which makes spaghetti, fettucini, lasagne sheets and tagliatelle. The recipe given by the supplied instruction book was 12.25 oz of flour and two eggs, this resulted in a rubbish texture and not enough egg. Actually I ended up adding 2 more eggs. Incidentally, jamie Oliver recommends 1 egg to every 100g of flour which is about what I was doing to adjust the recipe in the book. Clearly, they have hens as big as geese in Italy!
Anyway, now that I have my dough just right thanks to Jamie, my pasta is fantastic.
Has anybody had any success and do you still make your own? I do batches and freeze balls of dough and that works ok.
cheers
God, grant me the serenity to accept the things I cannot change,
Courage to change the things I can,
And wisdom to know the difference.
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