And I am so happy with the results!
I used 400 grams of all purpose flour (plus extra for dusting), four whole large eggs and two egg yolks (came to ~230 grams whole egg and ~25 g egg yolk) around 1 tsp of course sea salt, 1/4 tsp of extra virgin olive oil, 1/2 tsp of water. Kneaded for ~10 minutes, 35 minute rest before rolling out to sheets and cutting. Rolled to 4 on my machine (should have gone to three but oh well, still tastes great)
by checkinwhebimawake
2 Comments
Well done man. I’m Italian and I prefer to buy my spaghettis rather than make them.
The only kind of pasta I make from scratch are cappelletti, and that’s only two times per year.
Looks delicious. Good job!