This is gubana I tried to do was looking at the recipe Adriano I tried to follow step-by-step explanations that are clear and precise.
The only problem is that I do not have the mixer, knead by hand the result was a little low, his gubana is much better .... but how can I be satisfied first.
shows only images of my gubana, the recipe I have not listed, see the link on top of Hadrian. I make some observations; gubana that I put in the form of parchment paper, as shown by Adriano is coming better than the other I put in a form of metal. Cooking in parchment paper has been mixed, including by supporting the sides have not limp pasta after cooking.
The other, taken the form of metal was less cooked side and it collapsed.
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