The flavor of this pasta is awesome! Delicious and nutty and definitely way better than the store bought stuff. However, the dough is such a pain in the tush to work with that I almost didn't get to the tasting part, which is what earned it the 2 stars. I followed the recipe exactly, but like many other reviewers, found nothing but crumbles in my kitchen aid, so I added 2 tbs of water, then 1 tbs of oil, then another egg, then another tbs of oil, then another tbs of water. It finally came together, and i kneeded for about about another 3 minutes by hand, put it in the fridge for 2 hours, but when I took it out to put it through the pasta press, it was WAY too dry. I had to split it in 4's, literally run it under the tap to add more water, and put it back in the fridge overnight. When i took it out tonight, it kept creating holes when I ran it through the pasta sheeter, so i had to sheet it in VERY small portions, going from 1 -5, then line those pressed portions (pressed to 5) up into an appropriate pasta length and run it through again at 5 a few times to create one sheet of noodle length. It was a giant pain in the butt. I cooked it for about 2 minutes for a good al dente bite, and served it with homemade ox tail bolognese and Parmesan cheese. It holds up really nicely to the sauce and has a great flavor - definitely not cardboardy like store bought whole wheat pasta, but be prepared to WORK if you're going to make this recipe, even if you do use a stand mixer.
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The flavor of this pasta is awesome! Delicious and nutty and definitely way better than the...