The Fresh Pasta Topic

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The Fresh Pasta Topic

Postby kick00 » Tue Jan 15, 2013 5:52 pm

Some of these questions may be answered in the upcoming eGCI pasta session. But, to get a head start, here are some questions that have arisen as I've made my first attempts at making fresh pasta. Any help is appreciated.

1) I've been using Hazan's recipe of 1 cup of flour (unbleached all purpose) to 2 large eggs. Doing so leaves me with a very sticky dough. I end up having to work in a lot more flour to get it to a rollable texture. So far, this has been a very time consuming process. Is there a faster or easier way to combine the eggs and flour? Or is a half-hour hand workout what I can expect every time?
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