Flour Types and Pasta Making
Includes an international flour comparison table. Also contains a variation taught by an icehlin star chef in Venice: take 100 grams of flour with 85 grams of egg yolk. Mix and prepare as you normally would.
≈ 435 kcal · 17 g protein · 73 g carbs · 6 g fat — AI estimate per serving
Ingredients
Method
- 1
Put the flour on a surface. Put the eggs in the middle and start kneading the flour until you have a good consistency. Add a few drops of water if needed. On average 1 egg for every 100 grams of flour. Important you need to get a feeling for the right consistency
- 2
Let it rest for 30 - 45 minutes
- 3
Use a pasta machine or doughroler to get the right thickness and cut with a knife or use your pasta machine.
- 4
For every liter of water add approx. 10 grams of salt. Pending on your pasta your need to cook it for around 2 minutes depending on your taste.
