Homemade pasta can be challenging, especially when dealing with dry dough. Chef Jasper J. Mirabile Jr. suggests gradually adding a teaspoon of water to the dough or moistening hands during kneading. For egg pasta, he recommends using beaten eggs to achieve the correct hydration levels. The variation in egg sizes can affect dough consistency, so itâs essential to measure accurately. A ratio of one egg per 100 grams of flour is preferred, along with having extra beaten egg handy to adjust as necessary, ensuring perfect pasta consistency.
A common issue when making homemade pasta is a dry dough, but it can usually be fixed by adding a teaspoon of water or moisture from eggs.
Chef Mirabile suggests adding water to the dough slowly and using wet hands for kneading, dusting with flour if the pasta becomes too wet.
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