Main Recipes Page
Buttercream Icing
Capsaicin Extraction
Chicken Stock
Chocolate Mousse
Cinnamon Rolls
Cole Slaw
Creme Brulee
Crepes Suzette
Pasta with Garlic and Oil
Pad Thai
Notes on Pasta
Hudson Bay Bread
Notes on Steaks
Beef Jerky
Dutch Oven Cooking
My Home Page

Notes on Pasta

I like the result of using King Arthur All-Purpose Unbleached Flour for pasta, it seems that the extra protein in it helps the dough to develop.

The classic proportion is 100 grams of flour to one egg, that's close enough to 2 dozen eggs to 5 pounds of flour to use that for a shopping list when making large quantities.

The exact proportions will vary depending on the humidity and moisture in the flour. It's easier to start with a little less flour and add more as needed if the dough is too wet and sticky, especially when making the dough by hand.

To make the dough by hand pour the flour on a large open counter or cutting board and make a well in the middle. Crack the eggs into the well and and beat them with a fork, gradually incorporating the flour while being careful not to break through the walls of the well until most of the eggs have been absorbed. Once all of the flour is incorporated and the dough feels right knead it for a while to develop the proteins. The dough should stretch and snap back somewhat when it's ready.

Rather than making the dough by hand it works well in a food processor. The next item to try is a mixer with a dough hook, once I give that a try I'll try to remember to update this page.

Top of Page

This web site is maintained by Tom Strong <>. It is here mostly for my convenience, I make no claims of usablity for anyone else.

Page generated 2009-03-27 18:37:39 EDT