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Pasta ! Semola or 00 flour ?


Padurescu Vlad
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I use about 100 grams of flour for each (large) egg. Of course all eggs differ in size, so sometimes you need a little bit less than 100 grams, and sometimes you need more. No extra egg yolks. I usually dont use oil or salt. I've tried it, but couldn't notice any difference in the final pasta. I usually use semola for tagliatelle and such (where the pasta is the main thing), and 00 for delicate stuff like raviolis.

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