I'm really happy with this recipe. It was my first time making pasta from scratch. May I please ask if possible, can you put an approximate thickness in the directions? I rolled it out to what I thought was 'not too thick' and the result was very thick pasta. I cooked for longer than 4 minutes and they were still a little bit undercooked. It would be great if you could offer a little extra guidance on the subject. Flavour wise, beautiful. I used Greek basil in place of parsley as a personal preference. I am looking forward to trying these again. I still have some dough and filling in the fridge to roll out the rest.
Excellent detailed instructions