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Making softer pasta at home

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Making softer pasta at home

amp156 | Feb 22, 2011 04:07 AM

Question about making pasta. I'm looking to make a softer, less al-dente pasta dough for cavatellie. I usually make these with ricotta, but will have a no-dairy guest. I'm OK with having it have a little ore bite, but I still want them to be tender and not too chewy. How should I make the dough?- 00 or AP flour, water or egg?
Thanks

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