I have finally got round to giving this ago. I was super excited about it, but also a bit daunted as reviews on the internet make it sounds awesome but potentially tricky to get the hang of (correct wet/dryness to the mixture mainly but partly flour type etc).
It probably helped that I went on a pasta making course many years ago. It really helps with what the dough looks like when it is right.
It was sooo successful now I am worried I have peaked on my first go and will never achieve such perfection again!
These are giant macaroni...
... and fusilli
There there some other shapes too. A smaller macaroni, a bigger macaroni like thing (but called something else), spaghetti and a thing which is like fat spaghetti with a whole down the middle.
They tasted good too...
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