Egg Pasta is mostly used for fresh pasta shapes that need to be rolled out really thin and that needs to hold their shape. This is because adding the eggs in the dough, make the pasta less elastic but more flexible. This allow you to roll the pasta as thin as paper with little difficulty and not much risk of breaking it.
The ratio for the egg pasta dough is 1 medium egg per person, for approximately 100g (3.5 oz) of all-purpose flour (or commonly known as 00). I usually always start with 80g (3/4 cup) of flour and then add more if necessary. The quantity really depends on the size of the eggs so it may vary.
FULL RECIPE AND INSTRUCTIONS: https://cookingmydreams.com/how-to-make-fresh-pasta/
3 Comments
20 abone
Culinary symphony on a plate! A harmonious blend of flavors.
وصفة راءعة جدا جدا جدا ❤❤❤❤