A simple recipe for homemade pasta. If you don’t have a kitchen scale, you really should get one. They are not really expensive and make a lot of cooking so simple.
This is going to be my shortest blog ever.
But it will show how you can make perfect homemade pasta each and every time.
Here is the trick. I’ll assume you have a pasta maker already.
Start by weighing your eggs (not your flour). 1 egg per person eating your wonderful ooh! and aahhh! homemade pasta.
Next divide the weight of the eggs by .6. This will be the weight of flour to use.
So if you are making pasta for 4 and your eggs weigh out to 215g, then 215/.6 = 358 which would be how much flour to add. The more precise you can be, the better will be your result.
This quite precise ratio will give you the precise amount of hydration to your dough so that when you put it through your pasta roller, it will be perfect. No extra flour needed, no extra water, no…
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