I have used a simple ratio of 1 egg to 100g ‘00’ grade flour to make the dough. If you choose to add an extra yolk to this ratio, your pasta will have a richer, sleeker feel (used to great ...

Flour is one of the most essential ingredients in Italian cuisine, connected as it is with the country’s culinary traditions ...

Option 1: Break the eggs into a large measuring ... as if folding a letter, dust with more flour, and feed the pasta through the machine again; it will be smoother this time.

Made from the flour of durum wheat, pasta takes its name from the pasty texture of the dough when it is first mixed. Different pastas have different names, many based on the different shapes the ...