After my first go at lasagne noodles which was epic but dough a bit dry, and difficult to roll
I meddled with a receipe and here it is, amazing no idea if it was the increased hydration or the vital wheat gluten, or both, who knows?
300g UF FF
250 g mix of eggs, egg yolks and water
1 tsp fine salt
15g vital wheat gluten
i mixed it all up in my kenwood mixer with the dough hook and let it knead for 10 mins, rested at room temp for 30 mins, and used my macato atlas 150 pasta roller rolled to thickness 7
I’ll just pop right over there 🥰 have a great day Rachel
Depends on the size of eggs so I usually do two whole eggs two egg yolks and if I can get another yolk and a bit of water to make up to 250 g then that’s what usually goes in, if very large eggs then two whole eggs two yolks and water