https://www.cookipedia.co.uk/wiki/index.php?action=history&feed=atom&title=Talk%3AFresh_pastaTalk:Fresh pasta - Revision history2026-04-17T22:59:20ZRevision history for this page on [[Cookipedia]]MediaWiki 1.45.1https://www.cookipedia.co.uk/wiki/index.php?title=Talk:Fresh_pasta&diff=54135&oldid=prevJuliaBalbilla at 08:12, 14 June 20092009-06-14T08:12:46Z<p></p>
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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. --[[User:JuliaBalbilla|JuliaBalbilla]] 20:12, 13 June 2009 (BST)<br />
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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 --[[User:JuliaBalbilla|JuliaBalbilla]] 20:29, 13 June 2009 (BST)<br />
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Left dough overnight --[[User:JuliaBalbilla|JuliaBalbilla]] 09:12, 14 June 2009 (BST)<br />
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</div>JuliaBalbilla