Unclear on pasta dough technique in cookbook, can anyone explain this?
The wording in (see below) Thomas Keller’s steps for pasta dough is seriously tripping me up. I am struggling to comprehend the wording:
What does “bit by bit” refer to? Does it mean keep the kneading motions small and short? Or does it mean literally knead small sections of the dough Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude