Hello,
A couple years back my family and I went to Florence and Siena and had the most amazing pasta.
The type they used was very thick and had a great chew to it. I know that can be adjusted by flour weight, but I'm wondering how to get the thickness correct.
These places usually advertise as hand rolled and the closest thing I've seen is pici but it doesn't seem like that's correct.
Here's a picture for reference- this was the single greatest bowl I've ever had.
I'm hoping someone here has some idea of how they got the noodles so uniform and.. large.
Thanks,
by maofx