September 4, 2009, Newsletter Issue #229: Making pasta – Proportion of flour and eggs
Tip of the Week
A problem with pasta recipes is finding an exact ratio of flour to eggs. The exact ratio will vary depending on the flour quality and its ability to absorb liquids and the size of the eggs, even on the humidity of the environment. It is difficult to be totally exacting in the amounts needed for perfect pasta but the basic rule is to use approx. 1-1/2 cups flour with 2 large eggs to produce approximately 3/4 pound of pasta.
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