How much fresh pasta did you need? Do you have a recipe for the amount of flour in grams? Thanks.
celalutefinale
I have a couple of questions here Is there a reason why you pour the wine when the meat is not cooked yet ? What is the beschamel recipe ? Seems thick, and why so little ? Have you put some mozarella on top ? (The round white spots question me)
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[deleted]
How much fresh pasta did you need? Do you have a recipe for the amount of flour in grams? Thanks.
I have a couple of questions here
Is there a reason why you pour the wine when the meat is not cooked yet ?
What is the beschamel recipe ? Seems thick, and why so little ?
Have you put some mozarella on top ? (The round white spots question me)
[deleted]