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7 Posts
2-3 minutes is usually plenty for fresh pasta. 10 minutes is way too long.
Your recipe sounds fine. Egg whites are a protein and add bite or chew. Yolks are a fat and add smoothness. You could use a little more flour and some water, but I think the issue is cooking time.
The rest is fine - just more than needed. Dough should be wrapped to prevent drying out.
Fresh pasta does have a different texture. You actually don't need any whites - it's personal preference depending on your desired result. More fat produces a smoother pasta.
Some flours have more moisture than others. If your flour is very dry, you might need another teaspoon or so of water.
Your recipe sounds fine. Egg whites are a protein and add bite or chew. Yolks are a fat and add smoothness. You could use a little more flour and some water, but I think the issue is cooking time.
The rest is fine - just more than needed. Dough should be wrapped to prevent drying out.
Fresh pasta does have a different texture. You actually don't need any whites - it's personal preference depending on your desired result. More fat produces a smoother pasta.
Some flours have more moisture than others. If your flour is very dry, you might need another teaspoon or so of water.
