How to Know the Cooking Point of Your Fresh Pasta?

How to Know the Cooking Point of Your Fresh Pasta?

Tip sent by Celina from Porto Alegre – Rio Grande do Sul
Whenever you make a fresh dough, made with eggs and wheat flour, to make a good pasta, remember to pay attention to the cooking … if the dough is thin, you don’t even need to boil the water to leave the dough in the exact spot! Experiment with a fork so you don’t get over the point.
Serve with the sauce of your choice! I use fresh cream, here in the south there is always. I add 2 or 3 tablespoons with the sauce, especially when I make it with fresh mushrooms or pesto!
* Tip tested by me, but I still prefer to put the pasta in the boiling water and take it out very quickly. The cream spoons are delicious even in red sauces! We agree! ; D

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