Let’s talk pasta flour 🍝 Ever wonder what the difference is between 00 flour, coarse semola, and fine semolina? Each plays a unique role in pasta making — and choosing the right one can completely change your texture. ✨ 00 Flour – finely milled Italian flour that gives fresh pasta its silky, smooth bite. Perfect for tagliatelle, fettuccine, and stuffed pastas like ravioli. 🌾 Coarse Semola – made from durum wheat, with a grainy texture that gives structure and that gorgeous golden hue. Best for
Let’s talk pasta flour 🍝 Ever wonder what the difference is between 00 …
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FacebookCommune Kitchen
🍝 The Only Pasta Dough Recipe You’ll Ever Need! 🇮🇹✨ Here’s a classic pasta dough to get you started: ✨ 300g 00 flour 🥚 2 whole eggs 🌞 3 egg yolks 🧂 1 tsp salt 🫒 1 tsp olive oil But here’s the secret… I never measure anything except flour when making pasta at home! It’s all about feel, texture, and your own preference. 🔹 Want snappier egg noodles? Use more whole eggs. 🔹 Want softer, richer ravioli? Add extra egg yolks. Pasta is personal—make it your own! Happy pasta making! 🍝💛 #FreshPa
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🍝 The Only Pasta Dough Recipe You’ll Ever Need! 🇮🇹✨ Here’s a class…
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Here’s your foolproof recipe for a perfectly textured fresh pasta dough to make at home; 100g flour 100g semolina 3 egg yolks 1 whole egg Happy kneading pasta lovers ❤️ | Pasta Remoli
Here’s your foolproof recipe for a perfectly textured fresh pasta dou…
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This recipe yields a supple, springy fresh egg pasta dough that's so easy to work with, you won't even need a pasta maker. A blend of specialty flours, egg, and olive oil result in noodles with a delicate texture and the perfect amount of chew. http://bit.ly/3mym09h | Martha Stewart
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BEST DOUGH FOR SHAPED PASTA If you’re making a shaped egg pasta like farfalle or garganelli and want it to hold its shape, you can add Semolina flour to the mix for extra strength & structure 💪 Recipe for two servings: 1/2 Cup Semolina flour 1/2 Cup ‘00’ flour 2 large eggs 1/2 tsp salt Knead for 5-7 mins until smooth Let Rest for 30 mins before rolling out & shaping :) I just launched my beginners SHAPED pasta class which includes modules on how to make 8 types of shaped pasta including 4 of my
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One dough, four pasta shapes! ✨ More pasta fun with @lucacappuccinodonofrio using a simple @molino_pasini semola and water dough, this time with a 48% hydration rate. In order, these are: 1. Lorighittas, braided rings from Sardinia (Luca and I use slightly different techniques, both pictured!) 2. Orecchiette, little ears from Puglia (Luca is using the extremely cool and difficult arco basso technique that I have yet to master 😅) 3. Cjarsons, pleated ravioli from Friuli-Venezia Giulia 4. Culurgi
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