Me rolling out dough for agnolloti by fattnessmonster 4 Comments PotterCooker 2 years ago That looks to be a strong and silky dough. What are your ratios and process? Roddick_Is_Amazing 2 years ago Doesn’t look like much flour and no issues with sticking. Is that normal? I always have sticking issues unless its heavily floured. Any tips? ranting_chef 2 years ago Why don’t you start with the dough on the left and have it roll out on the right side? floyder55 2 years ago Where did you buy your machine and how much did you payWrite A CommentYou must be logged in to post a comment.
PotterCooker 2 years ago That looks to be a strong and silky dough. What are your ratios and process?
Roddick_Is_Amazing 2 years ago Doesn’t look like much flour and no issues with sticking. Is that normal? I always have sticking issues unless its heavily floured. Any tips?
ranting_chef 2 years ago Why don’t you start with the dough on the left and have it roll out on the right side?
4 Comments
That looks to be a strong and silky dough. What are your ratios and process?
Doesn’t look like much flour and no issues with sticking. Is that normal? I always have sticking issues unless its heavily floured. Any tips?
Why don’t you start with the dough on the left and have it roll out on the right side?
Where did you buy your machine and how much did you pay