chefitalianoreceitas
β¬οΈ For pasta ruvida, the rough surface is created by partially drying the pasta sheet and then stretching it again through the rollers. Instead of keeping the surface perfectly smooth, the goal is to create controlled micro m-fractures that give the pasta a visibly rougher texture and help the sauce cling more effectively. π For the dough: β’ 200g (7 oz) 00 flour β’ 56g (1.98 oz) whole eggs β’ 87g (3.06 oz) egg yolks β’ 1 tsp salt π Secret tip: the critical point is the drying stage. The s...
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