/ck/ - Food & Cooking

>>11183742
>a good pasta dough recipe
1 egg per 100g of flour, be it semolina or AP. Add water/flour as needed to achieve desired consistency.

Old school Italians made their pasta with water, alone, and no egg. I haven't tried that, but that's pretty much what store bought shit is, so why bother.

>>9261155
Here's some rolled out dough I used for lasagna drying a bit.

If you wanted tagliatelle you'd just cut these noodles to the width you wanted.

Rolled out the dough and used the highest setting on my pasta machine to make a very thin noodle. Now I'm going to let them dry and start on the bechamel.