@@alexischavez3238 I use one whole egg with 100 grams of flour with a bit of salt and olive oil, usually per person. Depending on how full the sauce is, or if you use it in a soup or something, then you can use one egg and 100 grams flour etc. Sometimes it's too sticky so then just put some more flour in it.
Just be sure you get one that's easy to clean. I have the kitchenaid pasta maker attachments and sometimes dough gets caught inside and you have to dismantle it. Then you can get grease on your hands from the inner gears and you have to wash your hands with alcohol so that you don't slip and cut yourself with you screwdriver. I did that today, and it took and hour just to clean the roller. Another 30 minutes to clean my fettuccine attachment. It'll probably not take AS long next time, but I know if will be just as tedious. Making the pasta is the easy part. Cleaning though, that's a whole different animal.
@@Gab3S0lan0 One thing that I find helps is to let the pasta dry on the machine. It's easier to remove then, as it shrinks a little bit and isn't as sticky.
2 cups of flour u can do it with a fork and bowl if u dont have a food procesor boens untik dough is crumbky knead it for a while cover with plastic wrap for 30 minutes
Roll ur dough quite thinly cut it and roll use a pasta machine to make it thinner put some flour from time to time so that it wont be sticky make ur dought thin if u dont have a pasta machine u can just roll it until its very thin and the you can cut it but if u do have one make if tgin and then use the one that can cut it like pasta
why is the website impossible to get to? It says it's not secure and when you click on the link to get the recipe it takes you to an online store for a different chef
I followed a recipe that told me to add some corn starch to the dough. Now I am struggling with a dough, thats ripping apart when rolling it threw the noodle roller. Is the added starch the problem or have I maybe made another mistake?
Throw in a pot of boiling salt water for 3-4 minutes. You'll know the pasta is done when it begins to float. You can either strain it out or use a spider to remove pasta. Using a spider is great because then you can use your pasta water for making fettuccine alburro, or alfredo. It's great for emulsifying the cheese into the sauce.
Ok so, I get that you're not using egg, that's fine. But why would you leave out the olive oil and salt? Those are both vegan, and really help with both flavor, and keeping clumps out of your roller.
