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SpaceNoodle , 4 months ago For pasta, I just mix a bulk restaurant flour (~10% gluten) 2:1 with egg, knead until incorporated and smooth, then tightly wrap and let rest for at least twenty minutes before rolling and cutting.
For pasta, I just mix a bulk restaurant flour (~10% gluten) 2:1 with egg, knead until incorporated and smooth, then tightly wrap and let rest for at least twenty minutes before rolling and cutting.