Food

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beseku

Okay, since you;re talking about it ... whenever I make fresh pasta, especially for Tagliatelle, I find it feels a lot slimier post cooking compared to store bought fresh pasta. Am I doing something wrong?

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giofox in reply to @beseku

Well, keep the ratio of 1medium egg to 100g of flour, knead extensively, cover with film, let rest 15/20min, roll it to desired thickness, let it dry at open air for few hours (I think this is what makes the difference between yours and the shop's) roll it and cut it. Freeze or eat right away.

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lynx in reply to @giofox

Yeah but you need to(In my opinion) to have the decent warmth not english dampness.

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