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Making Fresh Pasta Is NOT Impossible!

Byamazingfoodstv


My guiding rule is 100gr of all purpose flour to one egg. Remember this can change slightly depending on the size of the eggs and the flour quality.

The shapes I made today are:
Tagliolini- 3mm
Tagliatelle- 7mm
Pappardelle- 13mm

Have a great weekend and make fresh pasta.

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38 Comments

  12. She’s doing what people want to see.. but I feel like she just wants people to see her.. I’m not fucking understanding how a hot chick can make better meal than a average chick.. this is why social media is garbage.. my mother married a Italian.. trust me I know good Italian homemade food.. even with their shortcuts.. i don’t think this woman is legit or with good intentions..

  29. I made fresh pasta like this just once. It turned out gorgeous and my family said please mama ! Never buy packaged pasta again !!
    I started that pasta in the morning and it has to slightly dry before cooking and your sauce has to be ready and hot when the pasta is cooked which doesn’t take but just a couple of minutes. Worked all day for one meal.
    They eat packaged just fine.

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