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Fresh pasta: Difference between revisions
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|title=Fresh pasta | |title=Fresh pasta, Italian recipe | ||
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|keywords=Fresh pasta recipe Italian recipes from The cook's Wiki | |keywords=Fresh pasta recipe Italian recipes from The cook's Wiki | ||
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| Once [[al-dente]], remove, drain and serve | | Once [[al-dente]], remove, drain and serve | ||
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=== | ===By weight: ratio of [[flour]] to [[eggs]]=== | ||
To calculate the exact amount of [[eggs]] to [[flour]], by weight, use 3 parts [[flour]] to 2 parts [[egg]]. To make a rich ''Royal pasta dough'', use only the egg yolks, reserving a little of the white should you need to moisten the dough a little. | |||
If using this method, weigh the eggs first and then multiply that by 1.5 to calculate the amount of flour you will need. | |||
===Variations=== | ===Variations=== | ||