Fresh Semolina and Egg Pasta
Really good, tasted awesome! I did do as others said and added an extra pinch of salt.
It was also to dry for my KA roller (Wouldn't go through), so I had to add more oil and then some water to get it to go through.
I read that many things can effect the way a dough recipe turns out, like the humidity, sea level, and size of eggs, my 'large' eggs didn't look very large to me, so that may have been my initial problem.
This was my first time, and after reading more on pasta dough, I learned that when 'resting' the dough, it relaxes the glutens/proteins making it more pliable.
Also, stick your finger in the dough ball after kneading it, and it should fill back in, and look almost as if you never stuck your finger in it. That is how you know you're done kneading. I wouldn't recommend letting the KA do most of the kneading, hand is best to build the gluten.
3 users found this review helpful
Jun. 5, 2012