I handroll all of my pasta and this was a decent recipe. I don't use the "well" method and this still worked fine. Egg pastas tend to be more sticky so you need a floured surface to roll on. Don't use the "well" and flour your surface. If you are impatient about rolling, don't roll it as thin and use a pizza cutter to cut it in squares. You'll have an orrichelli sized pasta great for cream or tomato sauces.

Reviewed On: Oct. 28, 2009

One of the best "white" breads I've made. I love the volume of the loaves and the density of the bread.

Reviewed On: Mar. 23, 2009