Fresh Pasta

Remember that not all eggs or batches of flour are exactly the same, so you may need to adjust the recipe quantities slightly. Other factors, such as the weather, humidity and temperature, will affect the way the pasta turns out, too. Everyone who makes pasta will make it slightly differently; and each time it’s made it will be a bit different to the last. You can use just “00” flour, if you don’t want to use the semolina flour too.