You are reading a single comment by @giofox and its replies.
Click here to read the full conversation.
-
Regular pasta maker myself.
I dumped a lot of my recipes here, including a fair bit of pasta.
General golden rule is 1 egg per 100g of flour. Adjust with more flour/water if required. Then start experimenting from there, with flavors and colors which you can get from pureed vegetables, like the tricolor ravioli I did a while back.
1 Attachment
-
giofox
-
Amazing, thanks!
-
Did a pasta making course a while back and need to wean myself off the white flour (doctors orders) so going to start making some fresh pasta at home, question does the ratio of flour change if you’re using wholewheat/spelt or a mixture of white and wholewheat?
And is there a wholewheat/more fibre heavy version of 00?
mrJL
cornelius_blackfoot
Any pasta making heroes in here? I got a pasta machine for Christmas. My first attempt at spaghetti came out more like instant noodles; too fine and more like spaghettini I guess. Does anyone have a tried and trusty recipe for fresh pasta they'd like to share?
Also, I made a fucking pizza oven last year and in 2019 I'm going to use the shit out of it...