I used 1 1/2 cup flour, 2 whole eggs, splash of olive oil and pinch of salt. Rested for 30mins while making a quick ragu then rolled, cut and boiled for ~ 2mins. Super tasty and worthwhile!
by illthinkaboutthis
1 Comment
illthinkaboutthis
Two questions that come to mind: 1. Do Italians use a special kind of flour? regular white flour sits heavy in my stomach. 2. Is egg-yolk only pasta tastier?
1 Comment
Two questions that come to mind:
1. Do Italians use a special kind of flour? regular white flour sits heavy in my stomach.
2. Is egg-yolk only pasta tastier?