ISO help with high altitude scratch pasta
Hi, first post here.
I like to make my own pasta from scratch, but I live in a very high altitude area (9,000+ ft) and my old receipes seem to be coming out a bit too sticky and seem to be too thick in consistancy. I've tried reducing the amount of oil and also some of the egg from the receipe, but I can't seem to get it right. If someone has a good scratch pasta receipe for high altitudes that would be great.