|
|
@@ -0,0 +1,32 @@
|
|
|
+Basic Recipe
|
|
|
+===========
|
|
|
+2 c Allpurpose flour
|
|
|
+2 Large eggs
|
|
|
+2 Large egg yolks
|
|
|
+3/4 t Salt
|
|
|
+1 T olive oil
|
|
|
+1 T hot water
|
|
|
+
|
|
|
+
|
|
|
+Notes
|
|
|
+
|
|
|
+1. Measure flour weight --- TODO
|
|
|
+2. Put in a dry measure cup and level off w/ a knife
|
|
|
+3. Wet stuff together and dump in a well
|
|
|
+4. Mix w/ fork until hand kneadable
|
|
|
+5. Knead 15 min adding flour/moisture as necessary
|
|
|
+6. Dough should dry, but not crumbly - pinching it should have it not move after letting go ( the pinch marks should stay )
|
|
|
+7. Cover let sit 45min to 1hr
|
|
|
+8. Cut into 4 pieces
|
|
|
+9. form in a thin rectangle for easier rolling
|
|
|
+10. roll to setting 4 then coat again w/ flour knocking off excess - no big white spots
|
|
|
+11. rull to setting 6 then cut
|
|
|
+12. after cutting dust w/ flour right away and let sit for 45min to 1hr
|
|
|
+
|
|
|
+Cooks quickly and sauce needs to get mixed in slower - especially tomato sauce
|
|
|
+
|
|
|
+Try in future ->
|
|
|
+
|
|
|
+use 00 flour
|
|
|
+use all yolks
|
|
|
+more olive oil
|
Chris Mague