I was on vacation in Italy at a cooking school. We were taught to make hand made fettucine pasta using flour, egg and a pinch of salt. The only problem is, I'm not sure of type of flour to use......I tried all purpose flour, but it just didn't turn out as well. Any suggestions on type of flour I should use?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)