How to Make Egg Pasta (an in-depth guide)

Summary by Krater

Helen Rennie shares five rookie mistakes people make when attempting to make fresh pasta at home and explains how to avoid them for better results.

From the video

Answers: What are the common mistakes when making fresh pasta and how do I avoid them?

• Fresh pasta making
• Pasta dough mistakes
• Pasta flour selection
• Kneading pasta dough
• Rolling pasta dough

Ingredients

• 300 g 00 pasta flour
• 2 large eggs
• 3 large egg yolks
• to reach 185 g total wet ingredients water
• 2 tsp Diamond Crystal Kosher Salt
• 1 tsp Table Salt
• semolina flour
• butter

What it concludes

• Choosing a pasta instructor based on personality or Italian heritage can lead to poor teaching methods.
• Using volume measurements for flour and eggs is inaccurate; weighing ingredients in grams provides reliable and reproducible results.
• Adding salt to pasta dough does not change its texture but ensures the dough is thoroughly salted throughout.
• Using American all-purpose flour with a rolling pin is a recipe for trouble because it requires excessive flour and effort to prevent sticking.
• Getting the salt right for fresh pasta water requires significantly less salt than dry pasta, using 65 grams of salt per 6.5 quarts of water.