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| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Tasty | 2024-06-13 17:00:30 |  126,090 Views |
We tested 50 pasta dough recipes
As a chef who has spent years perfecting the art of pasta I am often asked what my favorite recipe is. The most basic ratio is 1 whole egg for every 100 grams of flour; however I prefer a ratio of more yolks to whole eggs for an easy-to-work dough that doesn’t get too sticky. This recipe works best with a scale not cups and teaspoons to measure out the flour. The amounts will vary slightly depending on the humidity brand of flour and brand of eggs you use but once you get the hang of it you’ll be making perfect pasta in no time.
Estimated values based on one serving size.
