Food

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lynx in reply to @giofox

Depends from region to region, depnds on the quality of the flour available. But with things becoming more homogenised, no idea how much that has changed.

I was taught to add some fat to the mix either oil or animal fat.

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giofox in reply to @lynx

I don't necessarily agree to that.. I made pasta with many different flours, from wholewheat to chestnut and never had to add any sort of fat, at most some water to compensate the dry/liquid ratio.

But I am getting really curious to find out what the difference is, I will try at some point next week.. Like no fat, olive oil, and goose fat, same sauce and then compare.

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lynx in reply to @giofox

Chestnut flour...what pasta did you make and what sauce?

Have only ever made pasta with 00 flour or durum flour. No idea if you have to add fat I just do as it how I was taught.

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