I would make the dough a bit drier and roll it through the machine. This dough is fairly wet, so it’s harder tho roll through a machine but just add a touch more flour and you’ll be good.
@@brooklynpastalabMakes sense. Just made your 52% egg and 50/50 semolina dough as a place to start. Knowing me I'll probably end up somewhere between both recipes with perhaps another egg yolk or something. Appreciate the reply my good man!
Thank you.
Thank you for taking the time to make these videos.
My pleasure!
absolutely beautiful dough and very well explained
Thanks it’s great!
I love making my own pasta so I can control the salt factor Do you recommend any studies material or classes
So nice. Join.thepastacommunity.com
We have a free course there and e book
i have been searching and searching for a recipe for extruded pasta dough, can this be used for extrusion or do you recommend a different one ?
So the more you knead the dough, the lighter the pasta is?
great video,, can I do half the ratio, since I am a first timer and want to practice first
you can. It's not that large of a recipe anyways but you can.
Wondering how you'd adjust this if say like myself you have tendonitis etc and want to use your pasta roller attachments.
I would make the dough a bit drier and roll it through the machine. This dough is fairly wet, so it’s harder tho roll through a machine but just add a touch more flour and you’ll be good.
@@brooklynpastalabMakes sense. Just made your 52% egg and 50/50 semolina dough as a place to start. Knowing me I'll probably end up somewhere between both recipes with perhaps another egg yolk or something. Appreciate the reply my good man!
@@ChefChrisDayawesome. Yea for sure add more yolks if you’d like it won’t hurt!