Fresh Pasta

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My only question about this recipe concerns arithmetic. I have to wonder how Mario takes what works out to at least a pound of flour, adds about eight ounces of eggs, and ends up with one pound of pasta.

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After a trip to Italy I bought a pasta machine - I have had it over a year
in my head I thought making pasta was too complicated
yesterday - i used this recipe and it came out great - it was so simple
I did have to use one extra eggs - but i know our eggs tend to be smaller in Guyana
it was too easy - this was my first effort at making pasta
thanks mario

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I sometimes find that I need extra egg yolks but I love how clear the instructions for this recipe are. And I love adding a teaspoon of allspice with my flour.

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I have made this recipe many times and I have never been disappointed. It should be noted that this is a classic fresh pasta recipe. After having read some comments posted about this recipe I am shocked....The seasoning (salt goes in the water when you cook the noodles. If you are looking for a fancy basil spinach pasta this is not the recipe for you. This recipe will yield a homemade noodle that is so much better than the dried stuff you find in the store. When the directions are followed properly the result is a tasty noodle.

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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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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