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Old 04-17-2017, 02:37 AM   #11
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My favourite thus far is just over 75g strong white flour and 25g semolina to 1 egg.
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Old 04-17-2017, 09:07 AM   #12
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Don't plan on making pasta on the same day you want to use it. Like a good stew, it is always better the next day.

I always add some semolina to my white flour. It just comes together easier. Also make sure you let the dough rest in order to let it absorb the water/egg.

Making pasta can and does depend on the weather. Make it on a rainy day, and you just may find that you don't need as much water. Even a hot humid summer day can have a different affect than on a cold winter's day. Once you have all the dough pulled together, then you let it rest. Wrap it in plastic wrap, then sit for at least an hour. Letting it rest until the next day is even better. Resting is very important. It may seem dry and crumbly. But during that rest period, the dough is absorbing moisture from the air, and also any that is still in the dough that didn't get mixed in completely.

Start out with a small recipe. Don't get discouraged if it doesn't turn out right the first time. Having trouble getting it to come together? Wrap it up and come back to it later. It will be easier to work with. And Good Luck! Let us know how it all turns out for you and all about your adventure in learning about making your own pasta. Good Luck!
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