My Profile


Member since Feb 2012

Flag This ProfileFlag as Inappropriate

Reviewed Fresh Pasta

Feb 19, 2012 in Food Network Community Toolbox on

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 ...

Not what you're looking for? Try: