CHEF NOTES: • Do not use just semolina or kamut flour as the dough will be too hard. • Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour • You can also dry your pasta on a drying ...

The ingredients are basically the same: eggs and flour. And the process isn’t that hard: knead the ingredients until they’re the right texture, make a shape, and boil it until it floats. Fresh pasta ...

Discover the satisfying world of dough-making, from the basics of ingredients to the unique characteristics of different types of dough. Learn how to create delicious homemade pizza, pasta, and bagels ...

A true Roman holiday always begins with a mouthwatering dish of pasta fatta in casa. Since I was a baby, my family and I have spent our summers vacationing in Italy. Almost every August as far back as ...