It's ITALIAN week! We have Joe from @theitalianaussiecook to teach us how to make linguine from scratch. Here's a few of his best tips: - In addition to using 00 flour, I like to add some durum semolina flour (no more than 50/50 mix). - Traditionally the ratio of egg to flour is 1 egg/100g flour. I like to make the ratio with slightly more egg, this can also depend on how big the eggs are. - I also add an extra yolk to my mix, which I think makes the pasta that extra bit silky and gives it a lit
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