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Well, that’ll teach me to read reviews before diving into a recipe.
What a workout though.
Hi, Phuong! I’m sorry this didn’t work for you. If you tell me where the trouble was, I might be able to help figure out the problem.
My husband and I made this for the first time and it came out great!! We were so excited to eat delicious homemade pasta. The directions were perfect and easy to follow– pictures helped too. Would recommend!
Hi, Selina! I’m so glad you enjoyed making your own pasta! Thanks for taking the time to let me know you liked it.
Can you do the kneading step with your kitchen aid mixer
Hi, Sharon! That’s a great question. I’ve never tried doing it that way. If you do try it, please let us know how it turns out.
portion of the dough for one person = 100g flour for 50g egg
Impossible to make. Been trying to work with this for 30-40mins and the dough just wont come together. Crumbling everywhere. Even added more oil, doesnt help
Hi Maddy. I’m sorry to hear you had trouble and the dough would not come together. Sometimes if you add too much flour it can have an impact on the result–so can things like ambient humidity and temperature in the room. If you had a heavy hand in measuring the 2 3/4 cups, that could impact it.
This appears to be untested as written.
It is unbelievably dry and won’t come together. 3 teaspoons is curious, why not say 1 tablespoon? Did you mean 3 tablespoons?
What is the amount of flour you use in grams?
Admittedly this is my first time making pasta by hand so I’m stuck following directions exactly and don’t have the intuition to fix it on the fly as others might.
I had to add so much water to eventually get this into a reasonable ball of dough. By now it’s been kneaded to hell and back, we’ll see how it turns out.
The dry to wet ratio just isn’t right.
Hi, Stuart! I’m so sorry that you had trouble with this recipe! This recipe uses a fairly standard ratio for flour and egg for pasta-making, and in fact uses slightly more egg than some other recipes I’ve seen! Also, be assured that we do thoroughly test all of our recipes that go up on the site with a team of recipe testers.
Honestly, I’m a bit puzzled what went so wrong when you made it. It sounds like maybe you had more flour than we are recommending. 2 3/4 cups of flour would be roughly 330 grams. Does that sound like about what you used? Also, you won’t necessarily need all of the flour — you start by mixing in a little flour, and then a little more, and then a little more, and so on until you have a workable dough that doesn’t stick too badly to your hands. Does that help clarify?
Thanks for the quick reply, Emma.
I likely used about 400g of flour, which is the result of measuring by volume. I level off scoops from settled, but not compacted flour and that typically works for baking recipes where the creator hasn’t specified it by weight. It of course depends on having similar techniques when measuring by volume. If one person sifts and fluffs their flour first they’ll get quite different results. I much prefer to use my kitchen scale when weights are listed.
Your suggestion of 330g is right off the label on the side of the bag of flour, and if that’s how it’s been tested, it would be great if that’s what the recipe said so there’s no guess work, both in measuring it out and how much of it to actually incorporate when kneading!
In the end it tasted fine, but was a bit thick as I was bending my roller handles just to get it to where I could, even after a rest. That batch was obviously quite dry and overworked, if that’s possible for pasta dough.
I’ll try another time with 330g flour and see how it goes.
Hey, I just wanted to say what I usually do. So when making dough, like pasta dough, it all depends on the environment/weather. Sometimes if it’s cold weather, it may need more egg/liquid, and sometimes if it’s humid, you’ll need to add less of something! I had some trouble in the beginning, and realized that it isn’t something I could really set to a specific amount! Hope this helps
Unfortunately, this came out too “eggy” tasting for us. Like an intense egg noodle flavor. Next time I delve into pasta I might go down to 3 eggs.
It should be a crime passing on such an easy to make, delicious pasta recipe like this. I made it with one hand- literally! (Have a broken finger). I tossed mine in a nice parmesan and pepper sauce and served it with a garden salad. Completely meatless and my family loved it.
Hi, Carole — Yes, you can dry the noodles, and store them as you would store bought noodles. Make sure it’s not humid, you have plenty of room to dry your noodles, good air circulation, and them at least 48 to 72 hours. The noodles should snap when dry. You can store them in paper or plastic bags or jars. They should keep for at least 6 months. If you want to dry shaped pasta there is a special tool for that — it’s basically a wooden frame with a mesh base to allow for air circulation. If you try it, let us know how it goes. Good luck.
I worked in a government program that helped low income families shop and prepare healthy meals/food for their families. One of my favorite things to do with my homemakers, male and female, was homemade pasta. They were amazed by the results, and I like to think that they continued to make their own pasta long after I departed.
That’s wonderful! Thank you for sharing!
can these be dried after rolling out and shaping?
how can I make Gluten Free pasta? Can you please help me?
I have the same question. My daughter has Celiac Disease. If I use rice, almond or ChickPea flour, do I need to make adjustments in other ingredients?
Hi, Linda! Emma here, managing editor of Simply Recipes. We have it on our list to work on a good gluten-free pasta recipe! In the meantime, I’d check the websites of bloggers who specialize in gluten-free cooking, like Gluten Free Girl. Good luck!
My Grammy and my Momma both had a day every month that they used to make homemade pasta. We never had a machine of any kind to make things easier and yet things like this got done and were delicious. Once a week was Bread and Bun Day. I can smell the fragrance of fresh bread right now if I close my eyes and open my nose . . .thanks for sharing this one . . .
What a lovely memory! Thank you so much for sharing!