namely the Eigeschmack perfect for homemade pasta. Cathy says a certain variety of pasta, homemade pasta manufacturer of a local builder for us - they have the perfect intensive Eigeschmack. According to the package are really delicious noodles from:
100% durum wheat semolina fine
40% fresh farm eggs kg in
something
iodized salt 8 fresh eggs per kg.
Okay, so now I run the test suite, called "Operation ultimate taste"
my current recipe: 400 g durum wheat semolina
4 eggs (whole)
salt 1 teaspoon canola oil ............ ......... 10 min / Teigknetstufe
in rest for 30 minutes film
see on the picture you present the result of the noodle factory - see how they taste.
Incidentally, anyone has tips for me for the ultimate intense Eigeschmack - I would be pleased to hear from you!
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