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Looking for perfect fresh pasta recipe...

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Hi, I'm looking for the PERFECT fresh pasta recipe. My definition of perfect pasta is relative of course, so let me tell you what I'm looking for in perfect pasta. Perfect pasta is NOT Al Dente and has NO BITE! It is SOFT, SQUISHY, VELVETY! It should almost remind me of chicken and dumplings.

Now I do have 00 pasta flour and also good eggs. It's the other stuff that kinda gets me. Should it contain both eggs and eggs yolks? Olive oil or no olive oil? I'm thinking my soft and squishy pasta should NOT have egg whites, cause that would make my pasta hard. I'm thinking my version of perfect pasta should have just 00 flour, egg yolks, and olive oil. I'm just making tagliatelle with it, so it doesn't have to be strong enough to hold a filling like a ravioli.

Comments and suggestions?

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  1. If you have the French Laundry cookbook, they have an incredible version. I'd list the recipe but that's against the rules. He uses all yolks though. I make a really good pasta and use whole eggs. My recipe is

    300 grams 00 Flour
    3 extra large eggs (If you have large, go with the 2 tsp of olive oil instead of 1tsp w/ex lrg)
    1/4 tsp sale
    1-2 tsp of olive oil

    I make incredible tagliatelle with that all the time. If you're using all-purpose, I use a little 5-10 grams less flour--I saw you have 00, but for those who don't I wanted to mention that.

    1 Reply
    1. re: hankstramm

      I DO have the FL cookbook. Thanks!

    2. Oh, just found Keller's recipe at Epicurious. Here's the link:

      http://www.epicurious.com/recipes/foo...

      1. No oil. 100 grams of flour to one medium egg for tagliatelle. If you want super eggy, very tender noodles, look for recipes for Piedmontese tajarin, which can go oup to 12 yolks to 100 g of flour, but that is extreme.

        1. jfood uses the following for his favorite recipe:

          1 Cup Semolina Flour
          1.5 Cups Regular Flour
          5 Extra Large Eggs
          A couple of drops of water as needed.

          Use a KA for the first mixing, then lots of elbow grease to incorporate completely.