Quote:
Originally Posted by RadioKid
I understand that grano saraceno is treated just like as the flour, right?
Because SOBA is hard to treat, they mix SOBA and flour together in the ratio of 8:2 for example. When not mixed, 100% SOBA is difficult to make the noodle. How do you treat grano saraceno in Italy?
|
Mm mm that's a very interesting question, I' ve never thought about it before
; but I think they mixed flour too here, maybe sometimes they also add kamut or something else.
Well the handmade pasta can be also made only with white flour water and more eggs you put more the pasta is good ( normally you should mix:a bit heaten water , 6 eggs and a kilogramme of flour).