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!@#$%! · 08.14.2012, 09:23 AM

now if you like penne you can make garganelli. i don't because i'm lazy and impatient. but maybe you can.

a note on the flour: the preferred flour for pasta is the 00 type which is very fine and powdery. unfortunately here in the US it's an import and it costs like 10 times more than regular all-purpose flour. however all-purpose flour is perfectly fine and most people won't even know the difference.

in my experience it takes 3/4 cups of all-purpose flour for a jumbo egg instead of 2/3 with 00. but you figure it out with your own ingredients.

this also depends on the size of the eggs. if your dough too dry you won't be able to knead and roll, if it's too wet it will be a sticky mess. but it's a lot easier to add a little flour to a wet dough than it is to add egg to a dry dough (don't). if it's too dry just wet your hands and work the moisture into the dough.

what you don't want is bread flour: that makes it tougher and harder to roll and more elastic so it bounces back when you roll it flat.

00 or all purpose.

08.14.2012, 09:23 AM	#40
!@#$%! invito al cielo Join Date: Mar 2006 Location: mars attacks Posts: 42,683	now if you like penne you can make garganelli. i don't because i'm lazy and impatient. but maybe you can. a note on the flour: the preferred flour for pasta is the 00 type which is very fine and powdery. unfortunately here in the US it's an import and it costs like 10 times more than regular all-purpose flour. however all-purpose flour is perfectly fine and most people won't even know the difference. in my experience it takes 3/4 cups of all-purpose flour for a jumbo egg instead of 2/3 with 00. but you figure it out with your own ingredients. this also depends on the size of the eggs. if your dough too dry you won't be able to knead and roll, if it's too wet it will be a sticky mess. but it's a lot easier to add a little flour to a wet dough than it is to add egg to a dry dough (don't). if it's too dry just wet your hands and work the moisture into the dough. what you don't want is bread flour: that makes it tougher and harder to roll and more elastic so it bounces back when you roll it flat. 00 or all purpose.
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