Pasta for One - Homemade Pasta Making
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BEST DOUGH FOR SHAPED PASTA If you’re making a shaped egg pasta like farfalle or garganelli and want it to hold its shape, you can add Semolina flour to the mix for extra strength & structure 💪 Recipe for two servings: 1/2 Cup Semolina flour 1/2 Cup ‘00’ flour 2 large eggs 1/2 tsp salt Knead for 5-7 mins until smooth Let Rest for 30 mins before rolling out & shaping :) I just launched my beginners SHAPED pasta class which includes modules on how to make 8 types of shaped pasta including 4 of my
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Here’s the difference…Egg Pasta is more pliable & elastic and therefore typically rolled flat into sheets and cut, shaped or filled 🥟 And when made using a fine 00 white flour it produces a much more delicate ribbon like pasta 🍝 Semola/Semolina pasta is made with water & is more bouncy & structured and therefore usually extruded through a machine or hand formed using textured tools like a gnocchi board, or a flat surface :) So many people don’t realize that the dried box pasta you get from the
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