As a chef who has spent years and years perfecting the art of pasta, I’m often asked for my go-to recipe. The most basic ratio is 1 whole egg for each 100 grams of flour; however, I prefer a ratio of more yolks and whole eggs for an easy to work with dough, that doesn’t get too sticky. This recipe works best using a scale, not cups and teaspoons, to measure the flour,. The amounts will vary slightly depending on the humidity, the brand of flour, and the brand of eggs you use, but once you get the hang of it, you’ll be turning out perfect pasta in no time.
Quick Info
⏱️ 25 min • 🍽️ 4 servings • ⭐ 65%
Nutrition
666 cal • 33g protein • 87g carbs • 18g fat
Tags
[Dairy-Free] • [Vegetarian] • [Easy] • [Under 30 Minutes] • [Dinner] • [Under 45 Minutes] • [Under 1 Hour] • [High-Protein]
Ingredients
- 400 grams 00 flour, preferably Caputo brand
- 12 large egg yolks
- 2 large eggs
- 3 grams salt, plus more for water
- [Easy Cacio e Pepe Pasta Filling] (insert link), for filling (optional)
- Sauce of choice, for serving
Instructions Preview
- Mound the flour on a clean surface and mak…
- Wrap the dough tightly in plastic wrap and…
- Sheet the dough with a pasta roller or rol…
…and 4 more steps
Recipe by: Joe Sasto • From: Tasty
