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My 2 cents: > 4. The secret is to weigh the eggs and adjust everything using that measurement. This implies that only egg-based pasta can be made at home, whi
by z2h-a6n 3y ago
My 2 cents:
> 4. The secret is to weigh the eggs and adjust everything using that measurement.
This implies that only egg-based pasta can be made at home, which is not the case.
> 5. The "volcano" honestly makes no sense. Just use a bowl and the right proportions.
In my experience, the "volcano" (mixing on a countertop) is no harder than using a bowl, and doesn't get a bowl dirty. I'm going to immediately need to get the countertop dirty when kneading the pasta anyway.
> 8. If you have a system for drying, then it becomes much easier to make more.
Depending on your local climate, a drying system can be as simple as some trays and enough space to leave them out for a day or two.
Otherwise, I generally agree.
- deleted 3y ago[deleted]
- john-radio 3y ago> This implies that only egg-based pasta can be made at home, which is not the case. If there are eggs then weigh the eggs, etc. Programmers!
- asimpletune 3y agoHaha I hear you but the intention was more to say something for example if your egg content weighs 45g then you use 90g flour, rather than 1 egg to 100g flour. The difference ends up being significant.
- WirelessGigabit 3y ago> This implies that only egg-based pasta can be made at home, which is not the case. How else would you make pasta if not with egg and flour?
- z2h-a6n 3y agoI usually just use flour and water. Sometimes I add some salt. As far as I understand, this is very common, though perhaps less common for homemade styles of pasta.