Easy Homemade Pasta Dough Recipe - Happy Foods Tube (2024)

FAQs

How many eggs for 1 cup of flour for pasta? ›

One large-size egg weighs about 2 ounces; one cup of flour weighs about 5 ounces. Use one large-size egg for each full serving you want to make, to that add 1 ½ the egg's weight in flour. (You can do this with a simple kitchen scale.) If you don't have a scale, use 2 eggs per 1 cup of flour to make 1 serving.

All-purpose flour does what it says on the tin, so it's perfectly fine to use for making pasta. However, most pasta recipes will recommend either semola or “00” flour. Your choice depends entirely on which pasta shape you're craving!

But there are two things any pasta recipe absolutely needs: flour and water. That's because flour and water are how you create gluten, the network of proteins that gives pasta its stretchy texture and bite. The more you work that dough, the more elasticity it will develop.

You're using too much egg. I use three eggs to two cups of flour and 1 tablespoon of olive oil. Your dough is too soft and wet, most likely. It's probably rich though, and yellow, with all of those egg yolks.

“Two eggs per one cup of flour. Make well in flour, crack in eggs, and slowly mix with hand. Knead by hand until dough becomes smooth and pliable, adding flour to the board as necessary. Let rest for a little while before rolling it out.

Semola and semolina flour are mainly used for making pasta, couscous, and some rustic cakes. Semolina has a coarse texture similar to polenta, while semola is flour. You might use semolina to make a breakfast porridge or sweet pudding, or under your pizza dough to keep it from sticking.

Rest. Place the dough in a small bowl and cover with plastic wrap. Let the dough rest for at least 30 minutes at room temperature or up to overnight in the fridge – this is an extremely important step, so don't skip it!

The semolina flour adds a bit more structure to the dough, which is helpful for shapes like garganelli or farfalle where you want the pasta to “stand up.” You could replace the semolina flour with equal parts 00 flour for a more tender and soft dough, which could be good for something like tagliatelle.

When you are making a pasta recipe at home, especially using Perfetto's Organic whole durum wheat pasta range. To get the best results we suggest boiling the water, adding few tablespoons of olive oil to the water, and a sprinkle of salt for optimum cooking results.

Why not add salt to pasta dough? ›

In both cases, there's more than enough structure from the high-protein eggs or semolina flour that the resulting pasta is strong and resistant. Adding salt to pasta dough is unnecessary at best, and detrimental to the rolling and shaping at worst.

Pasta products contain milled wheat, water, and occasionally eggs and/or optional ingredients. Pasta manufacturers typically use milled durum wheat (semolina, durum granulars, and durum flour) in pasta production, although farina and flour from common wheat are occasionally used.

Use 2 to 3 egg yolks per cup of liquid sauce you want to thicken. The more egg yolks you use, the thicker the resulting sauce will be.

A cup of all-purpose flour weighs 4 1/4 ounces or 120 grams. This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients.

Dried pasta is made with a different kind of dough and without eggs, which, along with flour, are the primary ingredients in fresh pasta.

Leavening: Eggs contribute to the leavening process by providing steam during baking, which helps the cupcakes to rise. Moisture: Eggs provide moisture to the batter, making the cupcakes tender and soft. Flavor: Eggs add flavor to the cupcakes and help to balance out the sweetness.