Fresh Pasta
This ratio method for making pasta allows you to scale the pasta for as many people as you're serving. We usually plan on one egg for every two people.
Ingredients
2 whole eggs
Granor all purpose flour
Method
- Crack the eggs into a bowl and weigh them using a kitchen scale
- Divide the weight of the eggs by .66 for the volume of flour needed
- Weigh that amount of flour and add to the whisked eggs
- Knead into a smooth dough and then let rest for 30 minutes
- Roll into your desired shape and cook in water that is salty like the sea because there is no salt in the dough itself
