VIVE Cooking School

fresh pasta made from scratch

VIVE Cooking Tips: Tips For Making Pasta


We recommend using a combination of plain flour and fine grained semolina, this gives more firmness on the tooth. Use two parts plain flour to one part semolina.

The rule of thumb for making pasta is to have 100g of dry mix to one egg. Make sure your recipe loosely follows this rule and you will know it’s probably a good recipe to use.

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