250g Semolina (Hartweizengries) + 105 water
250g Seemoline + 1 egg, will to 110ml with water
Experimentation Table:
| Flour | Whey | Collagen | Dry | Eggs | Water | Wet | Dry/Wet | Outcome |
|---|---|---|---|---|---|---|---|---|
| 250g | 0g | 30g | 280g | 110ml (2) | 15 ml | 125ml | 2.24/1 | Way too wet |
| 550g | 0g | 60g | 610g | 220ml (4) | 0 ml | 220ml | 2.77/1 | Much better, still too wet |
| 120g | 30g | 15g | 165g | 42ml (1) | 13 ml | 55ml | 3/1 | Extremely Wet dough, good eating portion |
| 140g | 30g | 15g | 185g | 42ml (1) | 13 ml | 55ml | 3/1 | Extremely Wet dough, good eating portion |
Potatoes (peeled): 360g
Semolina: 190g
Collagen: 50g
whey: 150g
Flour 405: 390g
UNUSABLE. dough was WAY too wet, without adding any fluid and despite adding more and more semolina, whey and flour