Talk:Fresh pasta

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Making tagliatelli with churrera. Used this recipe and so far, so good. My dough is a little wet - obviously depends on egg size. Maybe I should have used 3 yolks only. However, as using a churerra does not need the rolling out stage, so will see what it is like after it has rested. --JuliaBalbilla 20:12, 13 June 2009 (BST)

Added an extra 25 g flour as was rather wet - still is, but have taken it out and now resting. It is less wet than churros mixture. Will update in an hour or so --JuliaBalbilla 20:29, 13 June 2009 (BST)

Left dough overnight --JuliaBalbilla 09:12, 14 June 2009 (BST)