Making Fresh Pasta Is NOT Impossible!

My guiding rule is 100gr of all purpose flour to one egg. Remember this can change slightly depending on the size of the eggs and the flour quality. The shapes I made today are: Tagliolini- 3mm Tagliatelle- 7mm Pappardelle- 13mm Have a great weekend and make fresh pasta. Make sure to follow me on all my plat forms and dont forget to subscribe to my weekly newletters where I write out full length recipes weekly!