This is the second time I made noodles with this recipe. The first time was a disaster, just a crumbly mess. Second time just kept adding 1 tblspn at a time until dough came together ...add water and knead. I also added 1.5 tblspn of olive oil. Make sure to let dough rest in fridge for at least 10 mins ...the longer the better. I used the pastsa sheet attachment ... 1. 2, 4. Then fettuccine cutter and noodles turned out great! Glad I gave it a second chance!
Read MoreThis recipe comes in the box for the KitchenAid pasta maker attachment. Horrible! Creates a crumbly mess not a workable dough. Will need to figure out how to amend so as to save dinner tonight. Find another recipe, not this one!!
Read MoreThis recipe is a great start, but needed a little amending to make it work. If you follow the recipe to the letter you will end up with dough crumbles. I used 1 cup of semolina, the rest flour per the recipe. I added 1.5 TBS of olive oil. 1 TBS of kosher salt. In all, I ended up adding around 8 TBS of water. I gradually added a TBS of water at a time until the dough started to work on the hook like it should. The flavor of the egg noodles was GREAT! This recipe definitely got me going in the right direction.
Read MoreThis is a horrible recipe! I followed the instructions and found that the dough both times I did this recipe, was crumbly and would not form into a dough to be able to knead. I think that it is because of the step where you are suppose to use the flat beater for 30 seconds. I recommend making a well out of the incorporated flour and salt then putting the eggs and water in the middle and then incorporate with a fork or possibly the dough hook.
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