If you’re interested in the science behind food (?), this article is fascinating. They set up different experiments to find out how to make the best fresh pasta changing ratios in the flour, egg vs. water, resting times, and how to mix and knead. After reading it I was determined to make perfect pasta.
The first time I made it I incorporated water into the dough and used a mixer with a dough hook attachment to knead it together. The dough turned out too rough and gummy which is exactly how it tasted. I think the fact I also didn’t let it rest more than 15 minutes because I was too excited to actually make the pasta didn’t help.
Fresh pasta nests just make me so happy.
I should have known to just follow the directions that the people conducting the experiments created. They already did the trial and error so I should’ve just trusted them. I guess everyone needs to fail at making pasta at least once.
Even just kneading the dough by hand I think makes a big difference. Everything feels much more incorporated and the dough feels more pliable like Play Doh rather than gummy. Having patience to let it rest is also important. I could tell the difference even when I was rolling the dough out. As soon as it was done, I knew it was perfect…light and airy with such a fresh egg taste. If you’re willing to put in a little time and elbow grease, it’s so worth it.
This article over on Serious Eats explains the directions much more clear than I’m able to. It’s basically a short version of the other article I mentioned above.