After many experiments to try to find the perfect combination of seminola and bread flours, this is the result. There is also a recipe that includes olive oil in the dough, but adding the oil messes with the water, so I can't really recommend it. Since this dough isn't dusted with any flour, it's smooth, springy, and very delicious.The key point is to incorporate air into the powdered ingredients and to mix with the egg until it becomes crumbly. If you feel like the flour hasn't completely been mixed in, add in a small amount of water bit by bit to adjust. But adding water will loosen the dough so make sure to knead it afterwards. For 5 servings (400 g). Recipe by hiro51094

I make homemade ramen several times a year as a hobby, and discovered the deliciousness of dry egg noodles while aiming to make some homemade noodles with a nice texture. I haven't turned back from homemade noodles since. I expanded my horizons to pasta as well, and came up with these noodles.The noodles are moistureless and made only with egg, so it gives birth to a nice texture. When using large-sized eggs, increase the amount of flour by 1 tablespoon. I use one approximately 65 g medium egg.(including the shell). The time needed to boil the noodles will depend on their thickness and width, so adjust accordingly. Recipe by Homard Ebiko

I've been trying all kinds of recipes from a pasta cookbook. Recipe by Himasora

This is a dish I've been making for a long time.I don't have any, really. Recipe by Silvy1978

I've been making this for a while.● The yeast solution is quickly made in the summer. It's ready in about 2 days. Open the lid of the jar once a day until the starter is done.● When the yeast solution is gone, strain and only store the liquid in the refrigerator. Recipe by Raichi

This recipe has been in the family for a while and I've always been asked to bring it wherever I go.

Recently I've been seeing a lot of cookies that hang from the brim of cups. Since they always seem to be simple shapes, I tried making some myself. You could probably make monkeys too! Recipe by decocookie.

My boyfriend loves tarts, so I've been making them 4 times a month! Since I'm always making and editing the recipe, I finally found an easy and manageable crust!When you're mixing, just blend everything together and it'll be fine!Adjust the baking time to match whatever filling you're using. A longer baking time makes a crispier crust! Recipe by Maminkotarou

Fresh homemade pasta is so good!!! I love it so much, that I've been making it myself using this recipe since I was in high school, for nearly 20 years.It's a very stiff dough, but keep working it without adding any liquid. You need some strength to knead it, so you can put it in a plastic bag and step on it. If you are rolling the dough out by hand, if you do it slowly while letting it relax, it should go well. The pasta will break if it dries too much, so take it in before that happens. Recipe by Korinontamaru

I like Asian sweet potatoes, and I've been making this often for a while.It's tastier if you microwave or pop them in the oven before serving. Recipe by Gamatan

I just wanted to try making fresh pasta.The kneaded dough is tough but it will get softer after you let it rest. If the dough is soft, it will get too soft to roll out after resting. This means you will have tougher pasta as you will need to dust it with more flour to roll it out evenly. Recipe by cherry

I've been making this for a few years.