I recommend using ‘00’ grade wheat pasta flour. ‘00’ flour has a finer texture than plain flour and will make for a silkier textured fresh pasta. Egg pasta can be made relatively ...
"For fresh pasta, I recommend 10g of salt for every litre of water. For dried pasta, which takes longer to cook, reduce the salt to 5g per litre." According to the Pasta Evangelists, salt should ...
Open the microwave midway and stir the contents of the mug. Check if the pasta is cooked al dente/to your liking. If not, microwave in intervals of 30 seconds. Watch the mug closely so the contents do ...