hand made fettucini pasta
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?
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Also, did you use weight or volume to measure the flour ? It's common to end up adding too much flour if you are using volume measures, resulting in a drier or denser pasta.