http://www.organictuscany.org/recipes/first-courses/fresh-egg-pasta Tuscan and Italian recipes from our cooking classes Thu, 02 Feb 2012 19:38:53 +0000 hourly 1 http://wordpress.org/?v=3.3.1 http://www.organictuscany.org/recipes/first-courses/fresh-egg-pasta/comment-page-1#comment-166 Vivienne Denton Sun, 13 Jun 2010 10:49:40 +0000 http://organictuscany.org/recipes/?p=31#comment-166 Matt and I tried this recipe out with our new pasta maker. Very successful. We used pasta flour, as we thought it's probably the closest we could get to the type 0 Italian flour. We were a bit anxious about the consistency of the dough - the outside went quite dry and cracked, and as we rolled it out the middle of the dough stretched further than the outsides, leaving our dough sheets rippled. However, we perservered and once we'd dried and cooked it all, it came out beautiful, soft and smooth and very tasty. Matt and I tried this recipe out with our new pasta maker. Very successful. We used pasta flour, as we thought it’s probably the closest we could get to the type 0 Italian flour. We were a bit anxious about the consistency of the dough – the outside went quite dry and cracked, and as we rolled it out the middle of the dough stretched further than the outsides, leaving our dough sheets rippled. However, we perservered and once we’d dried and cooked it all, it came out beautiful, soft and smooth and very tasty.

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