Another day, another batch of pasta.

This time with a revised dough recipe(that most of you won’t get, but I used flour that’s more high in gluten). Finished with creamy herb & parmasean sauce.

The knife blade is 8" for perspective.

About the dough now. Last time I use 100% all pourpose flour. That flour is pretty low in gluten. Along with that I did 3 whole eggs, 1Tb olive oil, & a few pinches of salt. This time used 1 cup all pourpose flour, 1cup salomina flour (higher in gluten, so it rolls thinner lots easier), 4 yolks & 3 whole eggs, 1Tb milk, 1Tb olive oil, a few pinches of salt. This dough was way better.