Brooksy
Sous Chef
Have Marcato will roll. Have hand crank extruder as well.
Will never use commercial pasta again & I've been making my own for years.
Back to basic pasta recipe:
Rule of thumb: For every 100 grams of flour, use 60 grams of egg. For cutting (rolling) this works perfect.
For upper class pasta use a third AP flour to 2 of semolina. Use egg yokes for richer result.
Will never use commercial pasta again & I've been making my own for years.
Back to basic pasta recipe:
Rule of thumb: For every 100 grams of flour, use 60 grams of egg. For cutting (rolling) this works perfect.
For upper class pasta use a third AP flour to 2 of semolina. Use egg yokes for richer result.