|pasta, day two...
||[Feb. 6th, 2011|07:00 pm]
Earlier today I made up a batch of pasta dough (5 oz AP flour, 5 oz semolina flour, 1/2 t basil, 1/8 t salt, 3 eggs and 1 T oil), and for dinner rolled it thin and spaghetti cut most, but some wide and flat for immediate immersion into boiling chicken broth. The noodles were about 2' long, which was fun but not the easiest to eat. The taste was incredible, the spaghetti cut cooked in about 2-3 minutes, the flat noodles I gave a little longer. |
Overall I think the spaghetti cut is the best all purpose for both Italian and Chinese noodles, the wide cut is better for egg noodles although they are good for some Italian applications.