Of These Two Chefs, Only Fabio Publishes a Dough Ratio
Tomomi Ogura names his flours on note but never gives the ratio. The only dough you can actually copy is Fabio's — 100g 00 flour, 2 egg yolks, a little egg white, 2g salt, 10cc olive oil.
Other
French-style medium-strength flour (Lys d'Or)
Makes semolina-only dough, which is too tough on its own, easier to work with. A variable in fresh-pasta flour blends.
Typical products
- Nisshin Lys d'Or medium-strength flour, 1kg, Tomiz (Japan listing)
Sources and usage
- Tomomi Ogura Source verified evidence
“Source verified” means it was seen in a video or the chef’s own posts. Unverified items are editorial guesses and imply no endorsement or partnership.