Pasta – Egg Pasta by Weight

NOTE: I didn’t want to use up all the eggs the last time I made this pasta (during the Corona Quarantine) and used whole eggs instead of eggs and egg yolks. I also added some olive oil to the mix. The pasta turned out rubbery. It also took longer to cook. I suspect it was the extra egg whites but it may have been the additional oil. Stick To The Recipe or you will regret it.

This is the best way to get consistent results. If you have a food scale, I highly recommend using it when making pasta. This recipe comes from Helen Renee of Helen’s Kitchen in Boston but I modified the process to work in my mixer.

SERVES: 6-8 plates or 4 hungry people

YIELDS: 1 lb. when dried

INGREDIENTS:

  • 300 grams All Purpose flour (00 flour if you have it)
    • If you don’t have a scale, 300 grams is about 2 1/3 cups.
  • 1 teaspoon salt
  • 185 grams (6.5 ounces) wet ingredients, including:
    • 2 large eggs
    • 3 egg yolks
    • enough water to bring the weight up to 185 grams (in a separate container to add later)

INSTRUCTIONS (Mixer):

  1. Place dry ingredients in the bowl of a mixer.
  2. Stir the dry ingredients together.
  3. Make a well in the center of the dry ingredients where you can pour the eggs.
  4. Pour the eggs in to the well.
  5. Attach the dough hook.
  6. Mix on low-medium until the ingredients are mostly combined. (you may have to stop the mixer a few times and use a spatula to toss some of the flour into the center of the egg mixture to speed up the process.
  7. The dough usually crawls up the hook leaving some dry ingredients in the bottom of the bowl.
  8. Pull the dough from the hook and add it back to the bowl.
  9. Add the water to the bowl, one teaspoon at a time, until the dough picks up all the dry ingredients.
  10. Dust the dough with flour and wrap it in plastic wrap or place in a ziplock bag (squeezing all air out) and leave it at room temperature for 30 minutes to hydrate. You could also refrigerate the dough for a couple of days.
  11. Use the largest setting on the pasta roller and process the dough 5 or 6 times until the dough is smooth.
  12. Continue rolling one setting at a time until the noodles are about 1/16″ thick.
  13. Cook the noodles in boiling, salted water until they start to float (about 1.5 minutes).

INSTRUCTIONS (Food Processor):

  1. Place dry ingredients in the bowl of a food processor with a dough hook.
  2. Pulse to mix together.
  3. Add the wet ingredients and pulse on low to combine.
  4. Finish combining the ingredients by kneading with your hands. You cannot overknead this dough.
  5. Wrap the dough in plastic wrap or place in a ziplock bag (squeezing all air out) and place in the refrigerator (or just leave at room temperature) for 30 minutes to hydrate.
  6. Use the largest setting on the pasta roller and process the dough 5 or 6 times until the dough is smooth.
  7. Continue rolling one setting at a time until the noodles are about 1/16″ thick.
  8. Cook the noodles in boiling water until they start to float (about 1.5 minutes).

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1 comment

  1. Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.

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