Pasta: How I do

I came across this ratio a few years ago and I’ve committed it to memory. However, memory not being what it used to be, I thought let me get posted here for my future brain. And for anyone else who might need it of course.

This is my never fail pasta ratio for use for any sheeted pasta that you will roll, like for lasagna, ravioli, fettuccini, etc. 

Eggs

Flour

Salt

Use one egg per person. Break the eggs in a bowl and weigh it without the shell. Use metric for a more accurate measure.  Take that number and multiply by 1.5 to get the weight of the plain white flour. Add 5 grams of salt per egg. 

In a large bowl combine all the ingredients. Flip out onto a work surface and knead up to five minutes. 

Wrap and let sit 30 minutes on the counter. Or refrigerate for up to 12 hours. 

Put through pasta rollers to get the desired thickness. For ravioli and lasagna I go to 7, never 8.

You can hang it on a pasta drying rack now, or cook it right away.

Put on a pot of highly salted water to boil. Like a lot of salt. Because the noodles are fresh they will spend very little time in the pot of water, so you need more salt.

Reduce the water to a simmer then drop the noodles into the pot, cook for around a minute, depending on the thickness of the pasta.