 pasta
I use a mixer or food processor if I am strapped for time but mixing by hand is of course the preferred way. Also if you use a pasta machine then you are flattening the pasta instead of stretching it which is the better way, according to Italians. I use both methods and have turned out great pasta both ways. Here in Italy we used "tipo" "00" flour, a fine white flour and mix a bit of semolina in with it to make a really great texture. Also in the North of Italy we use eggs in the pasta dough and in the middle and the South of Italy, they make pasta with only water and flour. I hope this helps. |