Il 14/11/2010 08:05, Giusi ha scritto:

>> What is there to know about this method when using eggs?

> While it is something I have no knowledge of, I do know the difference
> between egg and hot water pastas, and if anything, the egg is more elastic
> than the water. If you can do the one, you can probably do the other, but I
> know no one who can.

I never tried with water pasta, I always use eggs and tender wheat
flour. In my mind, water pasta should be the one made with semola di
grano duro, a bronze trafila and slow driyng.
--
Vilco
And the Family Stone
Ovviamente so benissimo...