Here’s how we make silky fresh egg pasta from scratch at @Cucina Regina using the legendary @lamonferrina extruder.
📐 Italian pasta dough ratio:
1 whole egg (≈50g) per 100g of semolina flour.
We use @le5stagioni Semola Rimacinata for that perfect texture.
🔪 From flour to fluffy ribbons — watch the technique:
• Slow incorporation
• Clean cuts
• Perfect texture
• Portioning for service
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🍽️ Cucina Regina @ The Star Brisbane
#shorts #freshpasta #pastafromscratch #chefdavideincardona #lamonferrina #italianfood #restaurantlife #pastatutorial #pastachef #pastamachine
1 Comment
I want to learn from u can u help