Original pasta test

  • Time 40 minutes
  • Servings 2 People
  • 1 The flour is sieved on the table, deepen in the flour and break into that deepening of eggs.
  • 2 We'll smash the eggs, then we'll start putting a little flour on the edge, so the eggs don't leak.
  • 3 After the eggs were completely mixed with flour, we continue to smash the testo with our hands to a very thick and elastic consation (about 10 minutes)
  • 4 We're taking a ball test and turning into a food film (or a polyethylene bag) and taking a minimum of 30 minutes into the fridge.
  • 5 We're rolling the testo in a manual or a machine, and we're making it look like I've been working with a noodle and doing a tone noodles on the photo.
Nutrition Facts
  • Calories 436
  • Total Fat 7,7 g
  • Protein 16,8 g
  • Total Carbohydrate 436 g
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