Pasta dough

Barriehie said:
Okay, running behind but it's still in the works. Got sidetracked with a need for some focaccia with the GG's lunches.
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Working on it now with the 100 g of flour and 1 egg at room temperature. Came together okay but it's a bit dry and not all the flour mixed in. I've wrapped it up and will let it sit for 30 minutes and go from there.
 
Yep, too dry!
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Barriehie said:
Yep, too dry!View attachment 143603
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Definitely needs a splash or 2 of water! I run into that up here in the winter when the furnace is running a lot and the air in the house gets really dry. But even an extra egg wouldn't be bad, it's always a bit hard to judge from photos but it seems like my pasta has more of a yellowish hue.
 
badjak said:
I work metric, our eggs are smallish.
250 gr flour, 3 eggs
The 3 eggs without shell are about 100 gr all together if I remember correct
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I am with you on weighing the eggs. I always do. My large eggs are about 45-50 grams each sometimes, but I have found that can vary within a carton of "large" eggs with some of them not weighing that much.
 
JAS_OH1 said:
I am with you on weighing the eggs. I always do. My large eggs are about 45-50 grams each sometimes, but I have found that can vary within a carton of "large" eggs with some of them not weighing that much.
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I do too usually. I actually went to the trouble of tracking down and contacting the producers of some own brand eggs (Sam's organic tbe) a couple of years ago to complain about (very) big egg size differences within boxes and was told that they don't actually grade by size but by weight, so that you get an averaged weight per carton of eggs. Explains size differences, but surprised me. How does that work with the many people who use volume-only measurements/don't weigh or don't have a scale ... which is common ...
 
karadekoolaid said:
I wonder whether it depends on the external humidity as well as the size of the eggs?
Maybe I should have a go this weekend, because it's the dry season here; humidity is really low.
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I think so on both counts. Humidity is low here right now, the AC drain doesn't even drip. I added a tsp of water and worked it in then let it sit for 30 minutes and got a workable dough.

(Haven't done this in a minute...)
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Looks like he** but it's good.
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karadekoolaid said:
I wonder whether it depends on the external humidity as well as the size of the eggs?
Maybe I should have a go this weekend, because it's the dry season here; humidity is really low.
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It does I'm sure. Another factor is flour and absorption - differs from flour to flour I find but also can even differ from batch to batch. The flour I get in big sacks from my friendly baker seems to be less absorbent recently for some reason. But maybe that's another topic.
 
Z-Cook said:
Drier flour?
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Hard to say. This is the first bag, mostly used already, of a brand I got at Aldi. It seems denser, or ground finer, than what I'm used to. I know the humidity here right now is 6x what it would be in 'Vegas which was where I last made pasta. There the flour was yet another brand. I know what finished doughs are supposed to feel/look like so I'm aware of the goal. 👍
 
Barriehie said:
I think so on both counts. Humidity is low here right now, the AC drain doesn't even drip. I added a tsp of water and worked it in then let it sit for 30 minutes and got a workable dough.

(Haven't done this in a minute...)
View attachment 143605

Looks like he** but it's good.
View attachment 143606
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I like the rustic look of it. I keep the trimmings when I cut my dough for the pasta roller (I too have the KA attachment). They are great in tuna casserole.
 
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