First time making fresh pasta.
Used 50/50 00 flour and La Molisana Semolina. Mixed them by hand and then threw the eggs. I can say that the dough was quite hard to work with. Maybe because of the semolina? Should I use a different ratio next time?
Thank you
by TasosGoudas
2 Comments
Ratio on point ✅
Pasta looks great ✅
I do aprox 1 egg per 100 grams of flour though my go to is 250 semolina + 250 all purpose + 4 eggs and depending on the consistency, a small amount of lukewarm water.
Pasta dough is much harder to work with than bread dough. Also I tend to use just 00 flour for egg pasta and semola flour when making water based dough. It makes the egg dough easier to work with and I prefer the texture