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fresh pasta help

post #1 of 2
8/31/11 at 4:38am
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I made some fresh pasta dough and didn't get to rolling it out til the next day. It completely turned brown! I did use pastureized eggs would that have made it do that? Help

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post #2 of 2
8/31/11 at 10:19am

A touch of lemon juice would have kept it from going brown or very brown if you had known you were not going to use it.

 

Just an after thought.....what was your recipe ? And was it placed in an airtight bag or container ?....

 

 

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