@spence fleetwood I used the Atlas 150 to make this pasta too. It is an amazing piece of kit and I find the whole process therapeutic. The past is delicious! 😍

Amazing hey! 😍

@Gillian Shannon Thank You.

I am diabetic and therefore can't use regular flour and I prefer my pasta with an egg thank you. Not a fan of Jamie Oliver. I prefer to watch real and authentic Italians on YouTube.

How did you get on? I'm reluctant to try anything else on here due to the many failures using this flour. Do you have any photos to share?

Made these today. They were nice. Thanks again. A recipe that actually works!

Post photos please.

Huge failure using SF Flour. Don't follow this recipe as it stands.

After another epic fail of bread rolls, and a waste of 250g of flour, I went back and double checked the recipe and noticed it was using FIBREFLOUR and not ULTRA-Fine like I was using...Jesus!🙈 Normal fibreflour ordered and 3rd attempt will be made at the weekend.

I'm so trying these. Thank you for sharing. 🤗

I proofed the yeast first and then added all the dry ingredients. Then made buns and left to proof for 2 hrs. Just read queen keto recipe and she proofed twice. I may try that.

I did. They were raw in the middle and very brown and hard on the inside. I may try again on a lower oven temp and cover with foil.