Earlier today I made homemade pasta for the first time following Marcella Hazan's recipe - tagliatelle w/ bolognese was a great Sunday evening dish; I only wish I hade made more of it! I was quite pleased with the results but can't help thinking my technique could use some refiniment, so I've been browsing through some of the old CH posts on homemade pasta and have come up with a couple questions:
- Hazan's recipe doesn't have a rest period after kneading the dough and my dough seemed to get a bit fragile toward the thinner stages; would adding some resting time eliminate this?
- I used good old unbleached AP flour - does cake flour or 00 produce appreciably different results?
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