I attended a pasta making class at Cookspace Hawaii with Chef Andrea Onetti from Italy. It was a lot of work mixing and cutting the dough by hand. Now that I know how to do it the hard way, I busted out my Kitchenaid mixer and pasta maker. So much faster. I can make a batch of pasta and freeze it.
We used 740 grams of "00" pasta flour, 300 grams of semolina flour and 10 eggs.
