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jw23

Member since Feb 2012

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Reviewed Fresh Pasta

Feb 19, 2012 in Food Network Community Toolbox on FoodNetwork.com

Good recipe. I do agree with the last two posters that it's more of a feel thing and depending on external factors it could take less or more eggs or flour. I do have a question for gainiac.. Do you not knead the dough at all? I have been taught that you need to knead to develop the gluten or else it will just fall apart and be mushy. I just ...

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