Pasta,a perfect formula for ravioli! Got a pasta guru who gave me the inside on good nouille!
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Hi Jeremy,
Do you mind to share your recipe? I’m guessing your pasta hydration is around 50% or even less? I think you mix your dough and then rest them before going through Setting 1 (pasta machine) a couple times, to get a smooth surface before roll them thin to your require thickness. Am I right?
Thanks
Kimmy