That’s pretty strange, I personally don’t really agree with the other comment saying that’s too dry. IMHO quite the opposite (maybe he meant just on the surface, who knows) and this is also shown by the flour /egg ratio you’ve used
*usually* the standard ratio in italy is 1 egg for every 100 grams of flour. According to a converter I’ve used you’ve used 3 eggs for 185 g flour.
Pasta of course varies pretty widely so I’m sure that somewhere in italy you’ll find a kind of pasta that looks like that, but ***generally*** that seems a little bit too soft: that kind of dough would probably fit more as a crust for a torta salata. A pasta dough should be a little bit more compact. Take as a reference any video from “pasta grannies”, there are tons of videos where it shows pretty well the right consistency.
Also I would try to flatten it a little bit more since long pasta and lasagne are generally thinner, but at that point it really depends on your personal preferences.
mathildaburzi
As an Italian, it’s not that bad, but remember that the pasta dough need to be as thin as possible, you have to see your hand through the dough and it’s ready to cut and boil, unless you like it thicker in this case you need to boil it for longer 🍝
DrBizza
Why didn’t you make it blue? It would’ve cut itself
ReputationUsual1741
Looks like you made a new Italian delicacy: ‘doughcaroni’! Best invention since sliced bread!
Silent-Indication843
Don’t worry, you’ve just pioneered the world of minimalist pasta! 😄🍝
7 Comments
That’s not pasta, just a flat piece of dough
Not enough eggs. Looks too dry.
IT’s RAW! 😀 (just kiddin’)
> 1½ C AP Flour.
That’s pretty strange, I personally don’t really agree with the other comment saying that’s too dry. IMHO quite the opposite (maybe he meant just on the surface, who knows) and this is also shown by the flour /egg ratio you’ve used
*usually* the standard ratio in italy is 1 egg for every 100 grams of flour. According to a converter I’ve used you’ve used 3 eggs for 185 g flour.
Pasta of course varies pretty widely so I’m sure that somewhere in italy you’ll find a kind of pasta that looks like that, but ***generally*** that seems a little bit too soft: that kind of dough would probably fit more as a crust for a torta salata. A pasta dough should be a little bit more compact. Take as a reference any video from “pasta grannies”, there are tons of videos where it shows pretty well the right consistency.
Also I would try to flatten it a little bit more since long pasta and lasagne are generally thinner, but at that point it really depends on your personal preferences.
As an Italian, it’s not that bad, but remember that the pasta dough need to be as thin as possible, you have to see your hand through the dough and it’s ready to cut and boil, unless you like it thicker in this case you need to boil it for longer 🍝
Why didn’t you make it blue? It would’ve cut itself
Looks like you made a new Italian delicacy: ‘doughcaroni’! Best invention since sliced bread!
Don’t worry, you’ve just pioneered the world of minimalist pasta! 😄🍝