tag:blogger.com,1999:blog-4669538441242490462.post8182648551401707639..comments2023-09-29T21:57:46.971+10:00Comments on Suburban Jubilee: Storing Eggs in PastaTanya Murrayhttp://www.blogger.com/profile/04867118885094628168noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-4669538441242490462.post-48483156113657477252012-05-28T20:45:41.847+10:002012-05-28T20:45:41.847+10:00Hey Tanya, would love to make my own pasta, but th...Hey Tanya, would love to make my own pasta, but the girls aren't laying ......still!!<br /><br />It looks great and I love the idea of using it as a house warming gift etc. <br /><br />Claire xClairehttps://www.blogger.com/profile/09742003349610251189noreply@blogger.comtag:blogger.com,1999:blog-4669538441242490462.post-89379584276540123462012-05-25T06:05:16.847+10:002012-05-25T06:05:16.847+10:00I usually just use 1 egg to 100g high grade flour ...I usually just use 1 egg to 100g high grade flour per person and it comes out fine. Will try your recipe though as I know traditional pasta should have semolina flour. We usually just eat it fresh, but I might try drying it and storing as you do. It's so quick and easy and beats any store bought by a mile! Thanks for sharing.Cabbage Tree Farmhttps://www.blogger.com/profile/13035566919486082520noreply@blogger.comtag:blogger.com,1999:blog-4669538441242490462.post-26395515940191026192012-05-24T15:42:18.715+10:002012-05-24T15:42:18.715+10:00Ha ha, now I see what you're on about - I sort...Ha ha, now I see what you're on about - I sort of missed that the semolina was part of the total flour quanity. Gee, I looked like such a maths whiz when really I am not - it actually took me a while to work out how to write down my point... pointless in the end! Lol!<br /><br />Cheers - JoolzJoolzhttps://www.blogger.com/profile/07490462580345458546noreply@blogger.comtag:blogger.com,1999:blog-4669538441242490462.post-28774049630550725852012-05-23T21:28:23.837+10:002012-05-23T21:28:23.837+10:00I Love home made pasta Tanya.
You must be able t...I Love home made pasta Tanya. <br />You must be able to make a meal from scratch from your pantry and garden!! <br />Fantastic. <br />Chrischrisartisthttps://www.blogger.com/profile/04006389335078462260noreply@blogger.comtag:blogger.com,1999:blog-4669538441242490462.post-14380650080850388272012-05-23T20:02:06.393+10:002012-05-23T20:02:06.393+10:00OK I see what is confusing. When I say "allow...OK I see what is confusing. When I say "allow the flour to be 2:1 ratio" read "flour" as in the combination of standard wheat baking flour and fine semolina. Does that help or have I just complicated the issue? *sigh* sorry....Tanya Murrayhttps://www.blogger.com/profile/04867118885094628168noreply@blogger.comtag:blogger.com,1999:blog-4669538441242490462.post-32063147102992456432012-05-23T19:58:12.477+10:002012-05-23T19:58:12.477+10:00Uuum! Do the measurements look funny the way I typ...Uuum! Do the measurements look funny the way I typed them? it's a bit hard with the font I guess. The flour total is 2 2/3 but it is made up of 1 2/3 cup flour and 1 cup of fine semolina = 2 2/3.<br /><br />OR<br /><br />1 2/3 Flour<br />1 semolina<br />-----<br />2 2/3 TOTAL<br /><br />Oh well, not really much clearer. Must figure out how to express fractions better within the blogger font somehow.Tanya Murrayhttps://www.blogger.com/profile/04867118885094628168noreply@blogger.comtag:blogger.com,1999:blog-4669538441242490462.post-52723507200683517732012-05-23T19:19:49.826+10:002012-05-23T19:19:49.826+10:00Hi Tanya
What a great way to save those eggs! Um...Hi Tanya<br /><br />What a great way to save those eggs! Um, just check your calculations, I think you are out on the flour to egg ratio - 2/3 cup per egg (.666 x 4 = 2.6 therefore 2 2/3 cups flour)... I think...<br /><br />We watched Masterchef the other night and we both agreed next free Sunday we have, we will make fettucine!<br /><br /><br />Cheers - JoolzJoolzhttps://www.blogger.com/profile/07490462580345458546noreply@blogger.com