Egg pasta vs. water+semolina pasta texture

by isagalaev   Last Updated July 11, 2018 04:17 AM

I recently started experimenting with making pasta from semolina flour and water. I noticed it has a slightly "slimy" texture compared to that made with eggs.

Is it supposed to be like that? If not, should I knead it more? Or add more flour?

Tags : eggs pasta texture


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