Even though there are only two ingredients (flour and water or flour and eggs), the list of nuances within these ingredients is long.
You probably know by now that the flour used in pasta dough isn’t just any old flour. It’s typically a special type of pasta flour, either Italian type ‘00’ flour or semolina flour. Pasta flour is something that is talked about often because it’s a rather mysterious ingredient for us non-Italians. In fact, our Guide to Italian Flour is one of our most popular articles on qbcucina.com!
But what we don’t often learn about is the other very important ingredient: eggs. Although eggs are a standard commodity we all know well and shop for every week, keep reading to see why they should be carefully considered when it comes to your precious impasto.[/vc_column_text][vc_column_text]I find this topic fascinating because I didn’t know that much about eggs until I started making pasta on a regular basis. As a self-taught pasta maker, I’ve picked up various tidbits of information over the years that fall under what I like to call “pasta dough science” – how flour and eggs interact together on a more molecular level. And what a difference that made! Once I understood the “science” behind eggs, my pasta improved because I was finally able to understand just exactly what they were doing to my dough.
Through the years of practicing and teaching pasta making, I’ve boiled down my egg wisdom into a few main lessons that I think are important for every pasta maker to understand. So without further ado, let’s crack into them![/vc_column_text][vc_empty_space][vc_separator][vc_empty_space][vc_column_text]
The whites of the egg combine with the starch in the pasta water to add viscosity to the sauce while the yolk adds richness and flavor. Because egg yolks are a powerful emulsifier, they also help bind the fat from the pork to the sauce, creating a smooth, velvety texture without any separation.
Lesson #1: Not all eggs weigh the same.
You’re likely already familiar with the classic Italian fresh egg pasta recipe which goes something like this: for every person, mix 100 grams of flour with 1 whole egg. This is, in fact, what most Italians follow. It’s a good approximation but I have beef with it for a couple of reasons.
For one, not all eggs weigh the same. The average large egg weighs 55 grams (without the shell), but this weight can vary anywhere between 46 grams to 60 grams. That’s a significant difference! If you’re using 100 grams of flour with an egg that weighs 46 grams, your dough will be dry and may not come together easily. On the other hand, if your eggs are on the larger side, your dough may feel too wet and sticky. This can be extremely frustrating for beginners who are relying on a written recipe to guide them.
This brings me to the second point on why I don’t like the 100-grams-to-1-egg recipe. You know most of those pasta grannies that you see on YouTube? They have been making pasta their whole life. They know exactly how the dough should feel. They often don’t measure because they have the experience to know when they need to add more or less flour, or use more eggs. If you make enough pasta, you’ll eventually understand how it should feel, but in the beginning, you have no reference point.
So what should you do? I recommend using a kitchen scale to weigh out both your flour and your eggs. You want to aim for a 55-57% hydration level. In other words, if you’re using 100 grams of flour, you’ll need 55-57 grams of eggs. For a batch of pasta dough that serves four people, you’d use 400 grams of flour and about 220-228 grams of eggs.
The hydration level can vary depending on the type of pasta you are making. Ravioli or any pasta that needs to bend, fold, and seal will be better off at higher hydration, which will give it more flexibility. On the other hand, if you’re planning on making something like tagliatelle or spaghetti all chitarra, you’ll want a slightly drier dough that will keep it from sticking to the pasta machine or chitarra.
There is one caveat to this recipe, though (you didn’t think it’d be this easy, did you?). And it has to do with which part of the egg you are using![/vc_column_text][vc_empty_space][vc_column_text]
Lesson #2: Egg yolks and egg whites do different things.
Back when I first learned how to make pasta, I read through countless pasta cookbooks and recipes for classic egg doughs. I noticed that some recipes would say to use only whole eggs, while others recommended a mixture of whole eggs and egg yolks, and still, others would use only egg yolks. “What the heck?!” I thought. Why is there so much variation for such a simple recipe?
I later learned through Thomas McNaughton’s Flour + Water cookbook that egg yolks and egg whites do different things to your homemade pasta. In reality, we should be treating yolks and whites almost like two separate ingredients!
Egg whites are 90% water (the other 10% is protein). Whites hydrate the flour and in return, give your finished pasta plasticity – the ability to bend and fold, which is particularly important for shapes that need a lot of bending and folding.
On the other hand, egg yolks are 48% water, 17% protein, 33% fat, and 2% carbohydrate. Yolks are rich in color and full of nutrients. This helps give your dough a silky texture, gorgeous yellow color, and rich taste.
To make great pasta, you need a combination of both. A dough made with all egg whites will be super gummy and gluey. A dough made with all egg yolks won’t have as much bend or plasticity (and you’ll need a TON of egg yolks to achieve the right hydration level). You can make an all-yolk dough (which is delicious) but it’s best for ribbon shapes like tajarin and tagliatelle since they don’t require a lot of bending or folding. (By the way, you can use those leftover egg whites to make amaretti!)
For most pasta shapes, I like to use a combination of whole eggs and egg yolks, usually around 2 whole eggs and 3 egg yolks for every 400 grams of flour. I find that this combination offers the best of both worlds: you get a well-hydrated dough that can fold easily thanks to the egg whites from the whole eggs while also achieving a rich color and taste from the additional egg yolks. I’ll typically save the leftover egg whites for tomorrow’s omelet or whisk it in my oatmeal in the morning for an added protein boost and creamy texture.[/vc_column_text][vc_empty_space][vc_single_ =”13995″ img_size=”large”][vc_empty_space][vc_column_text]
Cook the Spaghetti and Eggs this way the result is amazing and delicious! Toasted
FAQ
Why do you add egg to pasta?
What do eggs do in pasta?
What happens if you add egg to pasta sauce?
Is pasta better with or without eggs?
What is pasta with egg?
Pastina with egg is a traditional Italian comfort food that uses just a few simple ingredients. Topped with crispy prosciutto, this easy recipe is done in less than 20 minutes and is a hit with both adults and young children alike. This post was originally published in February 2022 and has been updated for content.
What is the best way to cook eggs?
The best way to prepare eggs are shorter and lower-heat cooking methods, as they cause less cholesterol oxidation and help retain most of the egg’s nutrients. For this reason, poached and boiled (either hard or soft) eggs may be the healthiest to eat. Also, these cooking methods, don’t add any unnecessary calories, like oil.
How do eggs make pasta sauce?
Beyond taste, the eggs play a major role in the formation of the silky sauce. The whites of the egg combine with the starch in the pasta water to add viscosity to the sauce while the yolk adds richness and flavor.
Why are egg yolks used in pasta sauce?
The whites of the egg combine with the starch in the pasta water to add viscosity to the sauce while the yolk adds richness and flavor. Because egg yolks are a powerful emulsifier, they also help bind the fat from the pork to the sauce, creating a smooth, velvety texture without any separation.