Can’t seem to figure out why this keeps happening to me. I thought it was not using enough semolina to keep the dough nice and firm while working with but I used an exaggerated amount and after cutting pasta through machine it still stuck together. I used 350 g tipo 00 flour 3 eggs and 1 extra egg yolk. Can anyone shed some light for me plzzz!!
by mario_swimss
1 Comment
They are bundling together for warmth