Pasta — Going green

Spinach pasta. Yummy and easy to make.

In my house, quantities of egg pasta are measured by the egg, as in "how many eggs of pasta should I make?" I also roll out my pasta a half egg at a time. What is an egg of pasta? For me, it's the quantity of egg pasta made with one egg. Although I haven't been putting recipes into this blog, here is my recipe for egg pasta:

Egg pasta
2 eggs
200 grams of flour

For 2 eggs of pasta, I usually just do it on the board or in a bowl, since I don't want to mess up the food processor for a trivial amount of pasta. Four eggs? Food processor. Throw the flour into the bowl of the food processor. Add the eggs one at a time, until they are thoroughly mixed. Pulse the last one, and the mixture will form into a ball (or a bunch of big clumps.

Let the dough hydrate for about 10 minutes, then knead until it is smooth. Let the dough rest about 15 minutes, then roll and cut.  

While I do increment pasta up by the egg, I typically never make less than 1 egg's worth of pasta. And, conversely, I usually top off at 4 eggs. It gets tough to knead after that. Large eggs weigh about 50 grams each, so 2 eggs of pasta is about 300 grams (call it 10 ounces, a nice amount to make for 2 people).

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