Kalkulačka cestovín

Calculates pasta dough proportions, rolling thickness, and cooking time. Guides homemade pasta from basics to technique.

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1. 1Fresh pasta: 100g flour per egg
2. 2Knead 10 min for gluten development
3. 3Roll to paper-thin (1mm) or use machine
4. 4Cut and dry 2+ hours before cooking
5. 5Cook 3-5 minutes (taste test for texture)

• !Adding water during kneading (sticky dough)
• !Over-rolling (breaks, too thin, tears while cooking)