Sunday, September 12, 2010

300 g of flour + 3 eggs


300 g of flour + 3 eggs or the equivalent in pureed green stuff (swiss chard, in this case)


And more of this.

2 comments:

cg said...

hey ev, after you dry your pasta, how do you store it?

Evelyn in Canada said...

If I'm totally sure that it's dry, I put it in any bag or container and just store it with the other dry goods. If I'm not sure it's totally dry, I freeze it.