
Starting to do homemade pasta and I need advices
Hi everyone, i'm just starting to do homemade pasta cause it's fraeking delicious but i'm wondering if I'm doing things correctly.
I usualy do one egg per 100g of T55 flour and it taste great but I dont understand how so many people get a very orange/yellow dough while mine is so pale.
Am I doing something wrong or does they use an ungodly amount of egg yolk and if so what's the difference ?