0-35 pcs. 300-350 ml water on 1,1 kg flour. 20 gr salt. Very dry dough. Knead it firmly together. Let it rest for an hour with something heavy pressing on it. Run the dough repeatedly through a pastamachine. Fold together before every run. Let it rest for another hour again.
30-35 pcs. 300-350 ml water on 1,1 kg flour. 20 gr salt. Very dry dough. Knead it firmly together. Let it rest for an hour with something heavy pressing on it. Run the dough repeatedly through a pastamachine. Fold together before every run. Let it rest for another hour again.1/
— N. Janssen (@niels13janssen) April 5, 2021
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