"Everything turned out fine ... light, crispy and AWFUL. Must be an acquired taste, but in my humble opinion you could make some Crispy Shredded Newspaper Chips that would likely taste a lot better than these."

"Nice combination of crispy and chewy, so long as you don't roll/stretch it too thin. WAY TOO MUCH SALT. . .suggest no more than two teaspoons.""

"Lighten up, people - try to think of a pasta dough recipe as a "place to start." Not even the most seasoned chef/cook can rely on a recipe to produce a pasta dough that isn't too wet or isn't too dry. The type/brand of the flour, the relative humidity, the size and temperature of the eggs, whether or not the dough has oil in it, if you use any o""