paharo45
Active member
I remember my mom making pasta flora and I used to think it looked so complicated.
I have her recipe but I haven't tried to make it yet. I have never made it with her, only watched.
I am wondering if I got it wrong - the recipe actually looks easy.
The key, I have been told, is to make sure to not overwork the dough. What exactly does this mean? It kind of seems a bit like a cross between a butter cookie and a pie crust. I want to make sure I understand the texture of the dough correctly before I dive in.
I have her recipe but I haven't tried to make it yet. I have never made it with her, only watched.
I am wondering if I got it wrong - the recipe actually looks easy.
The key, I have been told, is to make sure to not overwork the dough. What exactly does this mean? It kind of seems a bit like a cross between a butter cookie and a pie crust. I want to make sure I understand the texture of the dough correctly before I dive in.