eatWashington Posted February 18, 2009 Share Posted February 18, 2009 I've tried Marcella Hazan's recipe for hand-made pasta with 00 flour and with regular Giant flour. The 00 produced cement, the Giant was a little more malleable. She calls for 4 1/2 ounces of flour to each egg. I could get a bit more movement out of the mass when I reduced the flour by almost one ounce, adding it in when the paste stuck to the counter. I don't want to buy a pasta machine - Italian cooks have managed without them for centuries. Does anyone have a successful method for making a really thin sheet? It worked better with a splash of milk. But that wasn't what Marcella advocated... Julia Link to comment Share on other sites More sharing options...
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