Preferred flour for fresh pasta?
OK. I’m a totally new “newbie” to cooking fresh pasta, although I’m by no means a novice in the kitchen in general. I have a question I haven’t seen addressed by all the admitted pros here. How about lightly toasting the AP flour before using? I 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