I make pasta regularly using a basic recipe of 2.5 cups unbleached all purpose flour, tbsp olive oil, tsp salt, 3 eggs.
I see other recipes like just yolks, semolina flour, etc. what are the attributes of other recipes like just yolks? Curious about other things to try.
by kingofaustin
3 Comments
Is that cornmeal? Won’t it stick to the pastas and be grainy, people usually use corn *starch*
“[Using a higher ratio of egg yolks to egg whites ensures delicate, rich, yellow noodles with a classic Italian flavor and texture.](https://www.seriouseats.com/fresh-egg-pasta)”
I use a 50/50 mix of Semolina and AP when I make extruded pasta, I find it holds it’s shape better.
I prefer pasta without egg