Friday, March 2, 2012

Fresh pasta

Made linguini using the scale and percentage formula from the book
RATIO by Michael Ruhlman
http://www.amazon.com/gp/aw/ref=aw_he_d_gw
Great!
Pasta egg noodle. Weigh egg. Add pinch of salt and 1.5x flour
Ratio is 3:2 flour:egg
Kneads easily

Put medium pot of water on to boiling while you make the egg noodles.

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