So I usually make pasta with 10 oz. of flour, three eggs and water.
But today I found myself out of flour ! (That NEVER happens)
So I searched around the web and found a semolina recipe that twas two to one semolina and all purpose, with SIX eggs.
Now I value the beautiful eggs my chickens produce, but I figured what the hell, I don't want to go to the store.
It just never came together into a ball to knead.
Added a little water, nothing, little more flour, nothing.
So I look up semolina pasta in Paul Bertolli's book....no eggs at all !
Is that because it is semolina instead of all purpose? Do I have to toss it? Six eggs worth ???
I'm making ravioli, so I know it needs to be right.
Do I have to go to the store. I sorta need other stuff too...