The traditional recipe calls for 500gr flour and 5 eggs, but here in the US I prefer adding a bit more yolks to the recipe, so I do 1lb flour, 4 eggs and two yolks. These are approximate quantities as eggs vary in sizes and flour absorption can fluctuate as well. Remember that a good pasta dough should be firm, smooth and not sticky to the touch at all. My suggestion is to let the pasta rest at room temperature at least half hour after production, to allow gluten to relax. #pasta #garganelli #romagna #recipe #pastafresca #freshpasta #eggs
