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Post this on the walls of the 12 prettiest Girls you know...
If you get back 5 you're beautiful. ..
❤¸.•*""*•. ¸❤ ❤¸.•*""*•. ¸❤ ❤¸.•*""*•. ¸❤
Post this on the walls of the 12 prettiest Girls you know...
If you get back 5 you're beautiful. ..
❤¸.•*""*•. ¸❤ ❤¸.•*""*•. ¸❤ ❤¸.•*""*•. ¸❤
Post this on the walls of the 12 prettiest Girls you know...
If you get back 5 you're beautiful. ..
❤¸.•*""*•. ¸❤ ❤¸.•*""*•. ¸❤ ❤¸.•*""*•. ¸❤
Post this on the walls of the 12 prettiest Girls you know...
If you get back 5 you're beautiful. ..
❤¸.•*""*•. ¸❤ ❤¸.•*""*•. ¸❤ ❤¸.•*""*•. ¸❤
Flour: I really love to make my homemade pasta with “00” flour, which yields the silkiest pasta. But if I am making a sauce that is a bit more hearty, I will use half “00” and half semolina flour, which makes the pasta a bit more sturdy and helps the sauce to cling to the pasta better. That said, any of these three flours (or a combination of them) will work with this recipe:
“00” flour: My personal favorite, which makes the texture extra silky.
Semolina flour: A heartier flour, which can help the pasta cling better to the sauce. (Semolina is also my favorite flour to sprinkle on the cutting board and pasta, while you are in the process of rolling out the dough.)
All-purpose flour: Also works pretty well if this is the only flour you have on hand.
Eggs: This recipe calls for four large eggs.