Why can't I correctly make fresh pasta??

Question

So, I have watched countless videos on how to make pasta. I used 2 cups of flour and 3 eggs with a pinch of salt. I made that little "well" for the eggs in a mound of flour, and beat them within the flour. I gradually added flour into it. It does NOT form a dough! I don't know why! It comes out runny and really yellow and nothing like dough.

I feel like I am following the directions as closely as humanly possible, but it does not work! I have tried 3 times, and each time is a failure. :(

Can anyone tell me what is happening?

Answer 1

Mia, you are either not using 2 cups of flour, or you have extra-large or jumbo eggs. Add some more flour to what you have and mix it in. Just add a 1/4 cup of flour more and see if that helps.

Don't worry about the little well, and all of that. Just mix in the extra flour to what you have, and all should be OK.

Regards,

Dan

Answer 2

Add more flour - until dough forms - It may be that your eggs are large or you are using a lower gluten flour which does not absorb as much liquid

Answer 3

your egg to flour ratio is wrong. use this recipe. make sure it is unbleached flour. and extra large eggs.

3 1/2 cups unbleached all-purpose flour

4 extra-large eggs

Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Note: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.

Answer 4

Basic Fresh Egg Pasta

4 extra-large Eggs

3 1/2 cups Unbleached all-purpose flour -- plus

1/2 cup Unbleached all-purpose flour

1/2 teaspoon Olive oil

Make a mound of the flour in the center of a large wooden cutting board Make a well in the middle of the flour and add the eggs, oil and any other flavoring you may choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.

Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature.

This recipe yields 1 pound of pasta.

Comments: Do not skip the kneading or resting portion of this recipe, they are essential for a light pasta  

Answer 5

Ouch Mia, I feel your pain, and you'll probably get a million different variations here that might make you feel more confused!

When this happened to me at first, the best advice I got was to make just enough pasta for two people - using just 2 eggs.

At the risk of referring you to yet another video, the one on my site is genuinely designed to be fool-proof (really, I'm no cook, so if I can nail this recipe, anyone can). If interested, it's here: http://www.pasta-recipes-made-easy.com/h...

The key points are:

One hand-sized bowl of flour & just 2 eggs (serves two people)

When you mixed eggs in the bowl, add flour from the edges, then mix all with hands. Important: add flour until it loses its stickiness.

The dough ball is then just the start. You have 5 minutes of flattening and folding, before 8-10 mins of rolling.

Feel free to message me through the site if still stuck.