Dry pasta is nice but I also like to enjoy fresh pasta. Hope you enjoy it too! Check our other recipes on the website :
Ingredients for 600g flour (for 5 to 6 people)
– 400g fine semolina flour
– 190g bread flour (T65)
– 10g gluten flour
– 216g = 2 eggs + water
– 3g fine salt
– Some katakuriko/potato starch to dust the pasta with
Ingredients for 500g flour (for 4 to 5 people)
– 330g fine semolina flour
– 162g bread flour (T65)
– 8g gluten flour
– 180g = 2 eggs + water
– 2.5g fine salt
– Some katakuriko/potato starch to dust the pasta with
Ingredients for 400g (for 3 to 4 people)
– 270g fine semolina flour
– 123g bread flour (T65)
– 7g gluten flour
– 144g = 2 eggs + water (or 1 egg + water)
– 2g fine salt
– Some katakuriko/potato starch to dust the pasta with
Les pates c’est vraiment bon, mais les pates fraiches c’est encore meilleur 😉 Essayez les!
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For the liquid mixture you indicate a volume measurement in ml, but you're weighing the mixture on a scale which I take is set to grams. Are you adding 216g or 216 ml of liquid?
Bonjour,
Abonné depuis peu j'apprécie et vous remercie pour vos recettes et plus particulièrement celles concernant les pâtes fait maison avec la Pasta Maker.
J'ai remarqué que vous utilisez du gluten dans vos préparations, y a-t-il une raison particulière?
Merci d'avance.
I tried this recipe today but got an error message on the screen because the flour weight was over 500grams…