Made pasta for the first time in forever tonight. In the espresso subreddit, they do “shot diagnoses” to assess for improvements and I’m wondering if you all could help me perfect this. While it’s certainly edible, it’s not something I’d make for friends. 3/10, the texture just doesn’t seem right.
Is it too thick? Do you think it’s the dough? Is it overcooked?
Any insights? Thanks!!
by AdPlus6851
2 Comments
Recipe (I did not use proportions)
Ingredients:
All purpose flour
2 Eggs
Sprinkle of salt
Steps:
1.) Make a well of flour and plop the eggs inside. Slowly incorporate.
2.) Once incorporated into a dough, knead. Wrap with seran and chill in fridge for 30m
3.) Shape (I basically just sliced into smallish pieces and smushed them with my thumb, attempting Orecchiette)
4.) Cook (I cooked for around 4-ish minutes).
Frascatelli?