My Grandma, who gets street cred for having grown up in Sicly, told me about making fresh pasta that you only should use 1 or two eggs and then use water for moisture; even though most recipes call for 4 or so eggs. I have always done it this way and it comes out great.
Yeah I would totally ask VBar for this one, only time i ever attempted making pasta was with her, and although it was time consuming it came out amazing.
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My Grandma, who gets street cred for having grown up in Sicly, told me about making fresh pasta that you only should use 1 or two eggs and then use water for moisture; even though most recipes call for 4 or so eggs. I have always done it this way and it comes out great.
ReplyDeleteYeah I would totally ask VBar for this one, only time i ever attempted making pasta was with her, and although it was time consuming it came out amazing.
ReplyDeleteI second the low eggs. Usually pasta has either 1 or 2 eggs or no eggs at all. Ravioli on the other hand, have eggs.
ReplyDelete