I've just made the pasta dough but found that I had to use 3 yolks from large eggs and even had to add a little water to get the couscous texture. Should I have used whole eggs? The recipe does specify 2 yolks.

I think there is a mistake in the written recipe for the pasta dough. In the text recipe it calls for 2 egg yolks but in the video version she adds two whole eggs. The dough is too dry with just 2 yolks.

Raelene A

An oversight. It's with two WHOLE eggs. Written recipe already fixed. Some recipes call for only egg yolks, which results in a very rich dough. This is a matter of taste.

The pasta with three egg yolks and some water was very tasty so I'm not complaining. I ran out of eggs so had to use water to get the right texture.

I would love the recipe for the canelloni. It looks great!

Here is the recipe http://174.129.228.44/recipes/1295 Even though it is for ravioli, the filling is the same. Just follow how to roll the cannelloni in the lesson and you are good to go. For sauce you can either use a besciamella or a tomato sauce, or a combination of the two. Enjoy!

Hello!
I am currently without pasta machine, but decided to try making ravioli with your pasta recipe anyway. It went swimmingly, for the most part:
I cut out a bunch of little circles and balled up the scraps, put it aside under some cling wrap. I stuffed and folded the circles I had cut out and they looked great. Then, I went to roll out the ball of scraps, but it was either too dry or too tough from the first rolling. Any advice? Next time I will change the order: cut out all of the little circles before filling them, But, is there anythign to done wit the dried out dough?

Make sure the scraps don't sit out uncovered for too long. To use them, bring them together, lightly knead it into a ball (may need a few drops of water), then rest it for at least 1-2 hours (preferably overnight) in the fridge before rolling out. The resting period is essential to rehydrate the dough and rest the gluten.

How much a cup of flour would be in grams, please?
Thank you for a quick reply.
Regards,
Marjana (Slovenia)

There are many sites that do conversions for these type of ingredients. The only problem is that they all vary...from 110 grams to 140 grams for every cup of flour.

I just weighted one cup of flour and it was 128 grams. There are many sites that say this is the correct measurement, and I would have to agree with this. Of course this does depend on the type of flour. This measurement is for all-purpose white flour.

Hope this helps...good luck!

Can you use Chicken broth instead of water when making egg noodles? I thought the addition of chicken broth would add extra flavor to the noodles.
Thanks
Dennis

Sure. I've made noodles with white wine, even medium tofu. But make sure broth is greseless and not salty.

Thanks so much for your info. I love this site. You guys are so nice and helpful.
Thanks
Dennis

Why not beat the eggs ahead of time and add to the well in the flour instead of putting the eggs in the well and then beating them?

This is so that they are evenly combined before they start to be incorporated into the flour.

But . . . wouldn't the eggs be thoroughly combined if they were beaten separately and then added to the well to be incorporated into the flour?

It doesn't make a difference if you whisk the eggs beforehand or if you whisk them in the well. As long as they are fully blended before incorporating with the flour, that's all that matters. Happy cooking!

Couldn't you use a mixer such as KitchenAid or Viking to make the dough, using a dough hook ?

Also; Did I notice a motor on the pasta press when you were doing green pasta? If so, how do you like this addition?

Nate

You could use a stand-mixer. You will just need to make sure you have enough dough to reach the hook (I say this as I have quite a large stand-mixer). Also most machines are not powerful enough to fully knead the dough, as it is so dense. Therefore you will most likely still have to knead the dough by hand.

As for the motor attachment for the pasta machine...it is a DREAM! I love the motor, it is like having another pair of hands helping you roll out the pasta dough.

On the lesson it says that I should rest the dough for 1/2 an hour or over night, can I do it for a few hours? Also I made it with 2 cups of flour and 2 eggs but it was too dry so I added another egg should I have added water instead?

Adding egg or water, either will work...even white wine, if you like. 1/2 an hour is the minimum, so the longer the better, and best in the fridge.

what happens if I let it rest not in the fridge? I just put it in but will it make a difference on the texture or taste? Or should I make another batch?
Thanks!

Don't worry too much about the dough, it is fairly forgiving...if you put it in the fridge then you should be okay.

Hello,
I don't know what I did wrong but the dough was tough once cooked.
I used all purpose flour (2 C) and 2 eggs. I used my food processor the dough seem to dry so I added more egg.
I don't think I kneaded for 5 minutes it was hard and the dough was not coming together on the one side (the none smooth).
I let it rest but I did not put in the fridge for at least an hour (I missed that part) then I did put it in the fridge.
I did let it rest for 2 hours.
I made raviolis with it but the pasta was almost aldente?
I realize I made some mistakes but why exactly was it tough.
Thanks!

If the dough seemed tough after kneaded, especially becasue it may have lacked some moisture (and sometimes adding more moisture after its kneaded doesn't help as much as when the dough comes together just right), it's hard to roll out a pliable dough. Just keep working a bringing the dough together. Remember that all egg sizes are different and all flours have different levels of moisture, so it becomes a feel thing. If doing it in the food processor, grab some in your hand and it should feel pliable, at least more pliable than the dough you just made.

Like everything else, getting it just right takes a more than one try.