Baking and fresh dough has been something I struggled with in cooking since I began. I put it aside because I figured that until I really need it, nobody will be able to tell the difference of fresh and boxed pasta anyways? Thats worked out..but now I’ve had enough myself. I needed to figure this out. I love fresh pasta and being able to cook everything else from scratch except the pasta was bothering me a bit. I spent a lot of time acutely working out the perfect ratio of eggs/flour to make a solid constant base to edit for different results later. Hand rolled and hand cut. I have not had a chance to cook them yet, this in is preparation for dinner tomorrow night. BUT IM SO EXCITED HOW IT CAME OUT
by lRevenantHD