3 Ingredient Homemade Vegan Pasta Recipe - Bigger Bolder Baking (2024)

FAQs

How many eggs per cup of flour for pasta? ›

And it's good rule of thumb: 2 eggs per cup of flour. And for normal portions, I figure one egg per person, but you always want more, which is why I used 6 eggs for 3 people. It's a snap if you use standing mixer. But knead by hand if you wish—it's meditative and relaxing.

Too much flour makes the pasta tough. Not enough will result in runny lumps that are impossible to roll through pasta maker.

Durum Flour: Ground from extra-hard wheat (durum comes from the Latin word for hard), this strong flour is high in protein and finely textured. Its strength means you can use it for shaped pastas, like orecchiette, as well as extruded pasta, such as spaghetti.

When made correctly, fresh pasta can be incredibly delicious, but it all depends on who is creating it, what ingredients they're using, and how they are sourcing those ingredients. Many people believe that fresh pasta is better than dried pasta because the ingredients used are, well, fresher.

The ratio of white and yolk in your pasta will give different results. The more egg white, the more pliable the dough; the more yolk, the richer the pasta will be. There are endless variations, but for a dough that works every time use: 1 whole egg plus 2 yolks for every 150g of flour.

The chef's pro-tip is simple: Stir an egg yolk into any dish that begs for an element of thickness or creaminess. That's it.

Semola and semolina flour are mainly used for making pasta, couscous, and some rustic cakes. Semolina has a coarse texture similar to polenta, while semola is flour. You might use semolina to make a breakfast porridge or sweet pudding, or under your pizza dough to keep it from sticking.

Olive oil adds fat and flavor, and makes the dough more supple and easier to roll out. A little bit of added water can help correct the texture of the dough, making a dry dough softer, though if you add too much, you risk mushy noodles that are prone to sticking to one another.

What is the ratio of flour to eggs? ›

One large-size egg weighs about 2 ounces; one cup of flour weighs about 5 ounces. Use one large-size egg for each full serving you want to make, to that add 1 ½ the egg's weight in flour. (You can do this with a simple kitchen scale.) If you don't have a scale, use 2 eggs per 1 cup of flour to make 1 serving.

Chef's tip: When you make fresh pasta, the ratio is always 1 egg and 100 grams of flour per person – so it's easy to scale this recipe up or down.

Two ounces of dry pasta is equal to 1/2 cup dry, which boils up to be 1 1/2 cup cooked, or a heaped 1 cup.

1) Start with a good homemade pasta formula

Let's begin with a basic pasta recipe: 1 large egg per cup of flour, plus 1 to 2 tablespoons of water as needed. That's it, really. Egg, flour, and maybe water.