HOME > Chowhound > Home Cooking >


Homemade Pasta Recipe?

I made homemade pasta for the first time today and have a couple follow up questions. I used the following proportions:

* 1 cup of American Unbleached White Flour
* 1 egg
* 1 tbsp of EVOO
* 1 tsp of salt

I tried to use just 1 egg but it wasn't enough to bring the flour together. I added a whole another egg the first, but it turned too egg-y (good for Chinese food but not Italian). The next time I just added an extra egg yolk and not the egg white. This seemed to get me the result I wanted.

Every recipe I've read only calls for 1 egg, so I ask is there something I'm missing? 1 egg isn't not close enough to bring the flour together for me. Should I use extra water instead of an extra egg yolk?

  1. Click to Upload a photo (10 MB limit)
  1. I guess the first thing I'd check is that you're measuring your flour correctly. It should be loose in your measuring cup, not packed down. I usually spoon it into the cup, then level.

    If you're doing that correctly, then I don't see a reason why adding an extra yolk would be a problem, if the added fat/cholesterol doesn't bother you. It probably makes the pasta taste better than adding plain water. Which you can do...but it sounds to me like you've found something that works, so I'd just stick with that!

    1 Reply
    1. re: QueenB

      Hmm ... I'll admit I was using 1 cup packed. I was going off a recipe I saw on the Food Network. I'll give it a try with unpacked flour.

    2. Flour varies in moisture content, folks who bake bread often, know this is very much a fact. So depending, yes, your flour may need extra liquid. I usually only add water, as this can be added in very small amounts to get it just right and does not add any additional taste. Adding an extra egg does change the texture of the pasta.

      If I am making a flavored pasta, I often add fluid from the flavoring agent, say spinach, beets, etc.

      1. I use a marcella hazan pasta recipe - and it is 1 cup flour to 2 eggs and salt. It usually works perfectly for me - depending on the size of the eggs I may add a little flour as i knead it if it seems to sticky. You will get a feel for the dough the more often you make it. It is important to bring the dough together - let it rest for a few minutes and then knead it for about 8 minutes. Then cover it and let rest for at least 30 minutes before you start making the pasta.

        1. I think the classic technique is to make a mound of flour and mix it with the salt. Then add the liquid in the middle. Use your fingers to bring in the flour as needed - I never end up using as much flour as the recipe calls for and I always figure it is because I live on the west coast and 1C here is probably more then 1C in drier climates. So I would recommend holding back flour rather then trying to add more liquid.

          That said I have also made it in my kitchen aid and added water with a sprayer if it was needed.


          2 Replies
          1. re: daily_unadventures

            I know it must be difficult to describe, but how thick should the dough be?

            1. re: daily_unadventures

              That's a really good point -- if you do the hole-in-the-mountain style [i.e., make the mound of flour that Katerina described, and make a valley in the middle for your egg, using a fork to slowly incorporate flour into the egg], at some point flour will just stop being easily added and then you kindof just roll your dough in the leftover flour, to coat it for its 30-minute rest. If it's still sticky on the outside then I'd say you can still add a little flour... which will happen almost automatically because you're rolling the dough in the flour.

              This is really a hard thing to describe online... I hope you're getting closer to figuring all this out!

            2. don't use a volume measure use weight to measure your flour 1lb flour will use five eggs add a touch of salt and away you go. You also have to remember that the humidity that day may also effect your dough. also remember to use large eggs unless otherwise stated. hope tis helps?

              1. I make a lot of pasta dough and I never measure anything. The one key is that it's a lot easier to add flour to a mix that's too wet than it is to add moisture to a mix that's too dry.

                1. it's also really helped me to use the food processor, it makes a WORLD of difference in texture.

                  4 Replies
                  1. re: lollya

                    Don't worry, I'm saving up for one right now. Well that and a nice pasta maker.

                    1. re: variaas

                      don't worry about getting a nice pasta maker! the best one is this - it's AWESOME and cheap i also suggest this book - PHENOMENAL both on amazon, here are the links (i bought these as a set for the bf and we use them all the time) it's SO much better than store bought.

                      GOOD LUCK!


                        1. re: lollya

                          Ordered and waiting for delivery!

                    2. I use half AP flour and half semolina. Anyone have thoughts on semolina?

                      4 Replies
                      1. re: ajbinla

                        I just bought a bag of semolina, so I'll let you know my thoughts once I get a chance to make it

                        1. re: ajbinla

                          Semolina produces a nice yellow colored dough that has a good chewy mouth feel to it which is my preference.

                          1. re: ajbinla

                            Just did some home made chicken tortellini tonight, and made the dough using 1/3 semolina to 2/3 tipo 00. I don't have a mixer, so I always do it by hand. The semolina definitely gives you a work-out, though - my arms are tired from rolling it through the pasta machine! Next time I will add some olive oil, try and give it more elasticity.

                            I use: 100g flour (combination tipo 00 and semolina)
                            1 egg yolk
                            pinch salt

                            1. re: Gooseberry

                              I prefer a mix of 1 part all-purpose, 1 part semolina, 1 part whole wheat, 1 part whole wheat durum for the flour. Then I use a proportion of about 1 cup of this flour mix to 2 large eggs (3 cups/5 eggs for more and up) adding water by the tablespoon as I work it if needed, no oil and no salt as some recipes call for. This mix provides for a good flavor and texture, IMO.

                              The elasticity should really come from working the dough more.

                              As I've learned, it's best to stay on the dry side as much as possible. Even though it takes a bit more effort to work the dough (at least 10 vigorous minutes once it comes together and before resting) it pays off when rolling in the machine and cutting and, of course most importantly, when serving and enjoying.

                          2. I was literally just looking at a recipe which stated 1 egg per 3/4 cup of flour as the proportion..!

                            1. Here's an update on my homemade pasta recipe. I found out that my original recipe worked if I used a food processor or my standing mixer to make the dough. It made my dough softer and I even found myself putting extra flour with some batches. I've also tried a 50/50 mix with semolina flour and loved it even more. So the lesson I learned is that its extremely difficult to make dough by hand.

                              1 Reply
                              1. re: variaas

                                Only difficult if you haven't done it many times. Once you get the hang of it, and I found it worth the effort, not at all difficult.

                              2. this should help, it's a video on making homemade pasta.


                                1 Reply
                                1. Not all eggs are the same size, so calling for "one egg" is imprecise, right? I agree with whoever suggested just adding a little water rather than another egg if it's not wet enough. I also prefer the 50/50 AP/Semolina approach.