Making Egg Dough Pastas

Name: Making Egg Dough Pastas
Yield: for 1 pound of pasta
Ingredients: DRY; 2 cups all-purpose flour; WET; 9 egg yolks from large eggs (2/3 cup); 2 tablespoons extra-virgin olive oil; 2 tablespoons water; (for 1 pound of pasta); DRY; 2 cups all-purpose flour; WET; 1 egg yolk (from a large egg); 3 large whole eggs; 2 tablespoons extra-virgin olive oil; (for 1 pound of pasta); DRY; 2 cups all-purpose flour; WET; 2 large whole eggs; 1/4 cup extra virgin olive oil; 3 tablespoons water; (for 1 pound of pasta)

December 14, 2011

These three pasta doughs look almost identical on paper all purpose flour, eggs, olive oil, water. So you may wonder: How do I know which one to make? Which is the best? The truth is, I’d love to have you make all three so you can see and feel and taste the big differences that result from small variations. And you will realize there is no single “best.” As Italian cooks know, you can mix flour into a fine pasta dough with whatever eggoil water mixture you like, whatever is available in the pantry, or whatever you can afford. This last factor in particular reflects the way pasta has fit into Italian life for centuries: The rich man can have his cook make pasta moistened entirely with fat-laden, tasty egg yolks. A poor family might make their Sunday pasta with one precious egg (and have weekday pasta mixed only with water and a bit of oil). And families in between make pasta with the ingredients they have. But don’t be fooled. The richest is not necessarily best. With two eggs and a goodly amount of extra-virgin olive oil, Poor Man’s Pasta is quite rich and delicious (frankly, it’s my favorite). Part of the fun is in mixing and matching the right pasta with the most compatible sauce, and you’ll find guidance in the pages ahead as well as the challenge to try your own pairings.

Recipe notes