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ITALIAN FRESH PASTA
05-31-2012, 08:33 PM
Post: #8
RE: ITALIAN FRESH PASTA
This recipe is something I make regularly and is consistent. When I started to experiment with the ingredients I found a combination that always works without running to the store for special ingredients. The durham probably will work great, I have never tried it. The multigrain flour seems to work the best. The potatoes are really important as i stated the cheap white potatoes are to watery for the recipe. The Olive oil is for boiing the pasta considering they contain a lot more starch they stick together the oil prevents that. As for the salt chemically dough is stimulated by the reaction of ingredients and it's such a small amount sodium cautious diets should be ok. The egg to flour ratio is subject to change with the type of flour, if you make this exactly as is it turns out perfect every time.

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Messages In This Thread
ITALIAN FRESH PASTA - LiveToCook - 05-24-2012, 11:35 AM
RE: ITALIAN FRESH PASTA - NWoBHM - 05-24-2012, 04:14 PM
RE: ITALIAN FRESH PASTA - 2Beers - 05-24-2012, 07:09 PM
RE: ITALIAN FRESH PASTA - Layllah - 05-26-2012, 02:09 PM
RE: ITALIAN FRESH PASTA - LiveToCook - 05-26-2012, 08:46 PM
RE: ITALIAN FRESH PASTA - Counselor - 05-29-2012, 07:46 AM
RE: ITALIAN FRESH PASTA - Layllah - 05-31-2012 08:33 PM
RE: ITALIAN FRESH PASTA - LiveToCook - 05-31-2012, 09:31 PM
RE: ITALIAN FRESH PASTA - LiveToCook - 06-11-2012, 01:29 PM

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