Making Fresh Pasta Is NOT Impossible!

Описание: My guiding rule is 100gr of all purpose flour to one egg. Remember this can change slightly depending on the size of the eggs and the flour quality.

The shapes I made today are:
Tagliolini- 3mm
Tagliatelle- 7mm
Pappardelle- 13mm

Have a great weekend and make fresh pasta.

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https://linktr.ee/The_pastaqueen