Fresh Pasta

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Good recipe. I do agree with the last two posters that it's more of a feel thing and depending on external factors it could take less or more eggs or flour. I do have a question for gainiac.. Do you not knead the dough at all? I have been taught that you need to knead to develop the gluten or else it will just fall apart and be mushy. I just made the dough and made great spaghetti 'al dente'

I take it and knead it until it becomes soft and elastic but firm. It takes 6-10 minutes I find to reach that stage.

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Some misinformation in this thread. Durum semolina is primarily used in the fabrication of machine made dried pastas. Fresh pastas are typically made with a fino type flour. Use the recipe as a ballpark guide. Like many have mentioned previously, there are many environmental factors which impact the quantities. You need to know dry/wet and adjust accordingly.

Knead the pasta minimally; just to get it together. This results in a delicate, wonderful pasta. Oil is completely unnecessary and will toughen the dough. For some that is desirable. I rated this a 3 simply because the recipe is unimportant. The technique is important. I was lucky enough to learn from three generations of Italian matriarchs.

One more point...error on the side of damp to get the dough together with a minimum of fuss and dry it as desired by adding bits of flour. That way the kneading required is minimal. Like my Nonna used to say, "Tender like an Angel's skin."


Enjoy

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Lighten up, people - try to think of a pasta dough recipe as a "place to start." Not even the most seasoned chef/cook can rely on a recipe to produce a pasta dough that isn't too wet or isn't too dry. The type/brand of the flour, the relative humidity, the size and temperature of the eggs, whether or not the dough has oil in it, if you use any or all semolina flour. . .all these variables effect the dough. If you aren't prepared to "tweak" a pasta dough recipe to get the right consistency, you should not attempt to make it at all. I took a cooking class from an Italian chef/restaurateur in Rome, and Mario's "recipe" is IDENTICAL to the one we used in the class. . .identical. We learned about the above-mentioned variables, and how to add small amounts of water or flour to correct a dough that was either too dry or too wet. One has to get the "feel" for making pasta. . .practice and I promise you will.

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This was tough and flavorless.

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This is a very tough recipe but if you have a pasta attachment on a stand mixer it will work well. If you plan to cut by hand this probably isn't the recipe for you. Add a little olive oil to help with the kneading process- it makes a little less tough.
I swore this was going to be a disaster of a meal because it was so dry and hard to work with but the machine is magic and in the end it came out perfect. Next time I'll add a little salt to the dough, however, I think the pasta itself needed some flavor.

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I made pasta before, and it didn't feel right. it was way too dry. You guys have top re-write this recipe. Maybe we should start with half of the flour and add if we need.I had to add water so I wouldn't waste my flour and eggs. Not a good recipe.

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It was an alright recipe, DON'T OVER KNEAD THE DOUGH. It becomes very tough, when cooking the pasta salt the water if you are cooking for taste

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Adam and I made these noodles last night to go with a lamb sauce I made up. The noodles were easy to make. The taste was amazing! We had never eaten nor made fresh pasta before, it was fun to make and delicious! Definitely the prefect 1st timer recipe for noodles!

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yummy

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When I made is Mario Batali's way it had a pale color to it and was very dry. The second time I gave making pasta a try I decided to make it my way and I used 3 egg yolks and one whole egg. So the total would be 4 egg yolks and 1 egg white. Then 1 1/4 cup of flour and I used a fork instead of my hand so my hand. And a little bit of olive oil. After mixing it with a fork for a bit I switch to using my hands to knead