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Hey Mr Giofox, care to share your handmade pasta recipie? I seem to use a different one everytime with predictably erratic results. Salt y/n, olive oil y/n etc
inchpincher-
Sorry just saw this. I thought I shared all of my guides/recipes already: snapguide.com/gioele-nunziatini
However, there are few different variations of the kernel recipe, according to what you need to do, but a regular egg based dough goes like this:
1 medium egg
100g plain flourFlour quantity varies according to actual size of eggs.
No salt. The salt will go in the water in which you'll cook the pasta and in the sauce if needed.
No oil. I've never tryed this, but also never heard of oil in pasta dough, only bread and pizza and similar.
Let me know if you needed one shape in particular, but this dough works for lasagna, tagliatelle, ravioli and all the similar
Cheers
Gio -
Decent flour.
giofox
lynx
Unrelated: next time you make gnocchi from scratch, take the patience to make them really tiny, the outcome is somehow even better than normal! (Make sure the dough is really tough by adding more and more flour until your wrist is sore from kneading it)