Wed 22 Jan, 2020 07:50 am
I use 250g "00" flour and 50g semolina
about 2 whole eggs and 3 egg yoaks with a little bit of water
i roll fettuccine to machines recommended thickness, even the vibrations from my feet break a few. Moving them off the rack once dried breaks about 50%
any suggestions and tips will help please and thankyou
@Loonytuna99,
Oh, I bet spammers will be along any moment now to help you.
In the meantime, follow recipes to the letter before you change them. Make sure you get success before attempting any variants.
@Loonytuna99,
Although I find him an annoying dick, Jamie Oliver is about the best person for pasta. I'd use his recipe.
https://www.jamieoliver.com/recipes/pasta-recipes/a-basic-recipe-for-fresh-egg-pasta/
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