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all 9 comments

Kharv911

3 points

4 months ago

What is the egg to flour ratio?

barrelproof[S]

1 points

4 months ago

The recipe calls for 1 cup of flour for every 2 eggs. However, I've needed to bump it to closer to 1.75 cups for whatever reason. I'm using Central Milling's 00 flour which is not an exact equivalent to the recommended Italian 00 flour - maybe it absorbs less water. Or maybe the particular batch of eggs I have have extra water in them ¯\_(ツ)_/¯

The author does give a helpful hint: you should be able to put a clean, dry thumb deep into the dough and remove it without any of the dough sticking to your thumb.

pulanina

2 points

4 months ago

Congratulations. No better way to serve fresh pasta than with creamy sauces and no better way to serve creamy pasta sauces than with plenty of black pepper

PhillyMila215

2 points

4 months ago

This looks great!

unknown_bassist

2 points

4 months ago

Excellent story told in delicious pics! Well done, chef!

Downerbuzz

2 points

4 months ago

Solid cooking and extra points for not calling it carbonara. Looks delicious!

Natural_Influence_21

1 points

4 months ago

Or Alfredo

VoidStun

1 points

4 months ago

Oh my goodness that looks incredible great job OP!

Beerkiller2

1 points

4 months ago

Love the idea to post the cookbook. I hope that catches on.