Quote Originally Posted by PAG View Post
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Shouldn't be a problem as it's only mixing plain flour and eggs (ratio 100g/1) and a little salt. You do have to knead it though until it gets 'stretchy' which is 10-15 minutes, cover with cling film then into a fridge for at least 30 minutes.
OK, I might try again. I find that that the mixture is always a bit too sticky to knead properly. I just get lumpy dough balls.