CHEF NOTES: • Do not use just semolina or kamut flour as the dough will be too hard. • Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour • You can also dry your pasta on a drying ...

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Padella beside Borough Market in London is my absolute favourite London pasta restaurant. I love it so much that I’ve actually been pondering whether I really want to share this precious nugget of ...

There's something special about using a Homemade Pasta recipe to make your own pasta like pappardelle pasta. Simple and easy to make for the same day. This homemade pasta dough is perfect for Pasta ...