The only key ingredients to pasta are flour and eggs. If you have those two things the outcome is entirely up to you. Throw the salt and oil in if you feel like it. But do yourself a favor and research pasta making techniques before you begin. Don't use A/P flour unless you have to. My best batches have all been with bread flour. Or, for REAL pasta, use semolina. Dont' worry about using all the flour. If you have way too much flour, add another egg - not water. Let the dough rest a full hour, not half. Kneading for a smooth, silky, elastic dough, and resting for the FULL HOUR are vital. It's all about feeling it out, and having fun with it.
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The only key ingredients to pasta are flour and eggs. If you have those two things the outcome...