"Giusi" > wrote in message
...
> "Alan Calan" ha scritto nel messaggio
>>I bought one of those on Sunday in anticipation of the snow storm. I
>> also wanted to use up a William Sonoma credit that I had. So, what> went
>> wrong:
>
> Using a motorized pasta roller/cutter with no experience, that's all.
>>
>> I followed the recipe for egg pasta provided in the manual of the
>> roller/cutters. It said 3.5 cups of flour (I used 125 grams x 3.5 or
>> 437 grams), 3 eggs, 1/2 easpoon of salt and one tablespoon of water.
>> It made very dry dough that would not come together.
>
> Yes, it certainly would. Unless making a regional specialty, I use 100 g
> of flour and one egg, pinch of salt. Period. You make up the difference
> among eggs during the rolling when you flour the pasta to keep it moving.
>

What sort of flour? I have some Italian "00" flour in the freezer that I
use but some authors suggest semolina flour. I have some of that too.