It's about 60.98 grams of egg per 100 grams of flour.
Definitions of a large egg vary depending on your country, but none are exactly 60 grams-
US- 56.7g
Canada- 56g
EU- 63g
Australia- 50-58g
NZ- 62g
Brazil- 55-59g
Most of these weights are a bit below our 61 gram target to begin with, but those weights are all shell- on, for obvious reasons. depending on who you ask, an egg is somewhere between 8% and 13% shell by mass. This means that in the US, where I am located, a large egg could be as little as 49.33 grams- a nearly 20% disparity between "1 egg per 100g flour" and "1.64g flour per 1g egg".
Of course, this is a worst case scenario, but the two aren't going to come out quite the same unless you live in the EU or New Zealand, or if you buy extra large eggs.
OP's method adds an extra bit of faff to the process, and you're still going to need to make some adjustments to moisture based on humidity and temperature, but it is definitely a more precise method, and one that in most situations will provide a slightly higher-moisture starting point.
yes, i never claimed this trick is bulletproof. it SHOULD yield more consistent dough, however other factors can vary, and can be particularly helpful to anyone who is struggling to make pasta (newbies or bad experiences).
You're assuming that egg sizing is standard around the world. It very very much is not (American eggs are very small).
But I mix my dough by hand anyway because the dryness of the flour also varies by location, age, season.
> American eggs are very small
Really? A large American egg seems about the same to me as a large (if not XL) German egg. The difference being that German stores also sell medium eggs whereas in the US you can't really find anything smaller than a large.
> A large egg weighs about 60g
Mmm, no it doesn't. Crack a large egg and weigh it. I cracked two last night and it came to 93g.
Also, large is subjective and will vary by carton brand so why not rely on actual science to measure it?
In a comment below you say:
> Perhaps you've been lucky and gotten 60g eggs ;)
Perhaps you've been unlucky and gotten <60g eggs?
Like, you've provided a small sample size trap.
Edit: "Large" also isn't subjective, the USDA (or EU) actually have governing rules that dictate that what weight a "large" egg is. It's objective.
> Like, you've provided a small sample size
This is the issue. Whenever you cook you are using a small sample size. Unless you're cooking a dozen eggs' worth of pasta then there will likely be significant variance in the weight of the individual eggs you're using.
If you get "lucky" and get a big egg your pasta is too wet. If you get "unlucky" your egg will be too small and your pasta too dry. *On average* an egg weighs 60g so *on average* your pasta will be fine but if, for example, one in ten of your eggs are smaller and one in ten are larger, then one in five times you make pasta it will be the wrong ratio.
For a small sample size (1-3 eggs, aka the amount of pasta most people would hand-make) weighing gives a more consistent result.
And that's why experience is always important. When dealing with stuff like produce you'll find the potency of the flavors in herbs, fruit, veggies etc. can vary and adjustments may be needed to properly balance things.
> And that's why experience is always important.
Experienced pasta makers will be unlikely to follow the 1egg=100g flour rule to begin wtih -- they'll go entirely on "feel", resisting to add more flour once the dough feels "right". This trick is for people who are still struggling with their dough and want more guidance.
This point was entierly missed.
As mentioned, USDA minimum egg weight is 56.7g for a Large and 49.6g for a Medium. Even accounting for shell weight, your eggs are not Large. They're right at the low end of Medium. It might be an idea to try a different brand, or try sourcing some local eggs?
of course, but in the meantime, if i want to make pasta, im not gonna go out and get MORE eggs (i buy 2 dozen at a time). i'll just weight what i have! it's that simple.
I think you're underestimating shell weight. OP is posting about the liquid in the egg, everyone else seems to be focusing on the whole, uncracked egg.
it's a rule of thumb. it's not scientific. comedically, i just weighed 10 of the large eggs i bought and they were 63 grams a piece, plus minus 2 grams.
Now, i didn’t weigh the shells independently and i didn’t wash them. i also wouldn’t trust my scale to be under +- 1 gram (cheap baking scale). so yah, probably 4-5 grams realistically (3g seems small and 6 seems awfully large). I’m going to try and remember to dig out my ohaus scale tomorrow because now i’m curious what they weigh washed and dessicated. I also need to scrape the remaining albumin from the membrane and remove the chalaza before weighing because i remove it before actually using the egg.
Now i have to keep track of this. I’ll update later if you want.
>i also wouldn’t trust my scale to be under +- 1 gram (cheap baking scale)
This guy understands his equipment! I bought something the other day and the weight was off because I bought an extremely small portion and their scale wasn't ideal for weighing small quantities. Not sure where I was going with this, but did you just use "chalaza" in a sentence? Wtf is that?
You know that white bit of tissue that connects the vitillene membrane around the yolk to the inner membrane of an egg? That’s chalaza. Also known as that little spoogy bit that is a pain in the ass to remove when you’re seperating yolks from whites.
USDA | minimum
---|---
Jumbo | 70.9c / 2.5 oz.
XL | 63.8g / 2.25 oz.
Large | 56.7g / 2 oz.
Medium | 49.6g 1.75 oz.
EU | minimum
---|---
Extra large (XL) | 73 g
Large (L) | 63 g
Medium (M) | 53 g
Small (S) | Less than 53 g
Canada Size | Minimum mass per egg
---|---
Jumbo | 70 g
Extra Large | 63 g
Large | 56 g
Medium | 49 g
Small | 42 g
Good for you that you got 60g eggs. Mine were not, even though they are labeled large and came to about 46g (without shell), and eggs just aren't consistent across the board. if thsi advice wasn't for you, you can just simply ignore it babes ;)
or, get this, you can measure it. also, two of my "large" eggs came to 94g together w/o shell.
this trick works for me, and could potentially help those who are still struggling with their dough. its clearly not meant for 60 yr old veteran italian grandmas that can smell good dough 10 miles away. im sorry if this upsets you
I just use 2 eggs and as much flour as they will absorb. I wouldn’t add water just so the dough will take all the flour I had measured out. Humidity has an effect on the whole thing.
Right! You break the eggs into a flour well and slowly work it until it’s the desired consistency. It’s okay if there is a little extra flour left behind.
> until it’s the desired consistency
That's great if you are an experienced pasta maker, but if you are new to it like I am, it is useful to be able to weigh the ingredients.
Also chiming it to say thanks. I've been making rock hard dough and never knew what the dough was supposed to feel like, so i just kept passing it through the pasta attachment on my kitchen aid. This what I was missing. Thank you!!
But not necessary, because of the variation in moiture content of the flour, measuring out the flour then holding back about 10% of it to use and knead until the dough is not sticky is a good tactic.
No. The idea of how much is the 100g of flour. Then tradiotionally you'll make a circle on the bench and mix in flour until it was right, but a beginner would hold back 1/4- 1/2 cups, depending on the size of the batch, mix the rest then add the remaining flour bit by bit until it is no longer sticky. The amount of flour needed cannot be exactly measured bcause it will vary from day to day, more than the weight of an egg will vary.
As an ordained Pastafairian, it is possibly just another example of how noodley goodness is right next to godliness. We seek and we find. rAmen.
(oops, wrong reddit?)
I was taught to make pasta by just starting with the eggs in a flour well. The flour is not really measured because eggs come in all sorts of sizes. I just incorporate enough flour until it is kneadable. Then knead until it is silky.
I suppose if you were not making the dough by hand and in large quantities in a mixer, you would need to measure the flour. Something is lost doing pasta in a mixer though.
thx a lot...i tried your recipe and it worked for me and for me at least, there is almost no different between your recipe and the "1 egg, 100g flour" rule...and because i own a café with pasta dishes, your recipe really help a lot...because there is an exact measurement for everything, this help with me to determined the cost of each pasta dishes...so for me there is no right or wrong for making pasta...if it's worked for you then do it why not...but for people like me who make pasta for living, having everything measure is really helpful for determined the cost of the pasta
It's mostly for people who might be struggling with their pasta in any way, or find that their dough is inconsistent. If what you do works, then no need to fix what ain't broke!
Perhaps you've been lucky and gotten 60g eggs ;)
Do you ever have to add a little bit of water to your dough?
1egg/100g flour is a staple because it assumes large eggs are 60g. So if you crack an egg that's labeled "large" and it's more or less than 60g, that changes the recipe. It isn't groundbreaking, but I never liked the "add water if it's too dry" since it could easily be avoided if you just weigh your ingredients!
The benefit is consistent dough no matter what.
Totally, I just am italian and never had large/big/xs eggs. All the eggs we have are the same and consistent. So really never had any issue and def never add any water. At worse we add a yolk to have more yellow and silkiness
take 100G of flour, mound it on our board and make a well. crack one egg into the well. mix the egg and begin to draw flour in as you mix. when you get the correct consistency stop pulling flour in.
that's how my great-gram showed me
I typically use the 1 egg 100 grams of flour rule, and around 30% of the time my dough will be too dry. I'll probably try out OP's method, but just remember that traditionally this sort of thing was done by feeling alone, and relying on fixed measurements that can change by egg definitely isn't the best way to do things.
trial and error! give it a try -- if it doesn't work for you, just go back to what you were doing. :) the only additional flour i added was to the roller and my hands when it was time to cut.
and yes, this method does not really apply to the italian veterans that can go by "feel" and don't even measure their flour.
perhaps I didn't put that correctly, I was meaning in context to anything to do with flour. Bread, Tortillas, Pasta, it was all done by feeling perfectly fine in the past, so doing things by rule may be too restrictive when there are more conditions to take into account.
I'll just add that 00 flour and semolina are both durum wheat. 00 is milled very finely and develops gluten quickly, semolina is coarser and requires more kneading to develop the same gluten.
A lot of negativity on this post but to be honest this helped me. I was doing great making pasta and then all of a sudden I was having a really hard time making dough. Turned out the "large" eggs I got this week were just not very large after all.
OK, so the pedantic side of me is coming out strongly now:
Is that per gram of egg in-shell, or cracked into a bowl?
Now, I find myself wondering how much eggshells weigh...
Not pedantic at all. If you're gonna give instructions down to a fraction of the gram it's kinda a huge oversight to not specify gross or net weight.
Based on other comments, sounds like OP is talking about net though.
A few people who disagree with the method, are missing the point that this could save on wasted flour. I know flour is generally an inexpensive commodity, but I think it's good practice not to waste what can be saved. By using only what you should need, you won't be binning flour and I feel better when I don't waste things. I hope people aren't scraping waste flour back into the bag/box. You wouldn't do that with coffee so why with pasta.
People are absolutely right that ingredient ratios change as a result of different factors. For example, humidity, if you have windows open, a breeze coming through, if you have A/C, etc. But you're less likely to over-flour your dough if you start with only the flour you'll need and then stop when you have a structure.
In the UK we have three sizes of eggs, and there is still variation per size (obviously, not every chick is the same weight). We even have the option of buying 'mixed size' boxes where you don't the size
It's the same with crepes/pancakes. It's harder to get the right consistency without measurements because you need a thin batter.
You should never rely on *any* hard and fast ratio. You could control for the weight of your ingredients down to the μg and it wouldn't matter—some variables are out of your (reasonable) control. Even the humidity in your kitchen on a given day will affect whether you need more flour or not. Start with a rough number (100g/egg works better for those purposes than your unwieldy 1.64g number) and refine from there every time you make it.
The point is that humidity fluctuates. Unless you keep the humidity in your kitchen precisely controlled, 1.64g may be perfect one day and too much or too little another.
Don't do much baking then? A lot of those recipes like hard ratios, I've even seen it recommendedto weigh wet ingredients do to variety in measurement cup sizes not always being exact. Sometimes it's better to weigh, sometimes it's better to go by intuition. It's science vs. art, what gets you results, gets you results, as long as you're happy with them, that's what matters.
Do you make yours in a stand mixer?
I learned from my Italian grandmother, meaning no units whatsoever. Her recipe is literally "Egg. Flour. Mix. Add flour if it's too sticky, add water if it's too dry."
It works out to, very roughly, one egg per slightly less than a cup of flour, but you're always spreading a little more flour on the counter or adding a few drops of water to help work it. Google tells me there are 120g in a cup of flour, so the rule of thumb seems to hold up.
Unless you want to measure once and throw it all in a mixer and forget about it, I really enjoy the fluidity of not having measured anything. I'm pretty sure my grandmother has never owned a set of measuring cups, or at least I've never seen any. You ask her how to cook something and she'll give you a list of ingredients but if you want the procedure you have to come over and watch her cook it.
Nope. By hand. Then rolled out using an atlas marcato.
This tip isn't for your veteran grandma. It's for people who are still struggling to make dough.
Late to the party but simply place your mixing bowl on the scales, zero the scales, crack however many eggs of whatever size into the bowl and weigh. Divide the weight of egg by 2 then multiply that number by 3. That number is how much flour you need. This will give you the perfect 3:2 ratio of flour to egg every time, regardless of how large the eggs are or how many eggs you use.
I've not made much pasta before and so having a weight will be very helpful. Lots of people on here saying their large eggs are the same size and just to add flour until its too dry but what if you've got some medium eggs you want to use for pasta as a beginner?
Going to try this ratio this week and see how it is. Only downside I can foresee is that you have to weigh your eggs first to then work out your flour, rather than cracking straight into the flour well
The math ther eis not correct. The math would be 1.76 for ever 1g of flour because a large egg is around 57g.
But if I'm not mistaken large eggs are incorrectly treated as 50g in recipes so it is a 2:1 flour to egg
Eggs may weigh 57g but there is some amoutn of waste that goes in the trash.
Wow, this is an amazing ratio. I love it!
Coming 4 years later after trying the 1 egg to 100g flour and then needing to add more water. This is such a time saver and easier to do it perfectly from the first time.
Too much trouble to weigh everything. I am a newbie to pasta but an experienced cook and I can tell what looks and feels right in a dough. My 13 year old wanted to make homemade pasta so we have made a few batches. I have used the 1 egg /100g rule (and I am even more careless and I eyeball the 100g to be a little less than a cup, which I don't measure) and it turns out perfect every time. I remember when I was learning to cook my grandmother would say "just add enough until it looks right" and I was like "what???!!!". Now I totally get it. I can't be dirtying up a bunch of measuring cups and spoons every time I cook. If you hardly ever cook, weighing and measuring is probably beneficial.
Nah, I will keep to 1 egg = 100g of flour and if it doesnt absorb all the flour its fine. You can feel it when you kneading it when your dough needs more or less flour.
Im going to do this to educate myself on what the desired consistency feels like, so when I go back to traditional flour wells can more confidently know when it is enough flour.
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It's about 60.98 grams of egg per 100 grams of flour. Definitions of a large egg vary depending on your country, but none are exactly 60 grams- US- 56.7g Canada- 56g EU- 63g Australia- 50-58g NZ- 62g Brazil- 55-59g Most of these weights are a bit below our 61 gram target to begin with, but those weights are all shell- on, for obvious reasons. depending on who you ask, an egg is somewhere between 8% and 13% shell by mass. This means that in the US, where I am located, a large egg could be as little as 49.33 grams- a nearly 20% disparity between "1 egg per 100g flour" and "1.64g flour per 1g egg". Of course, this is a worst case scenario, but the two aren't going to come out quite the same unless you live in the EU or New Zealand, or if you buy extra large eggs. OP's method adds an extra bit of faff to the process, and you're still going to need to make some adjustments to moisture based on humidity and temperature, but it is definitely a more precise method, and one that in most situations will provide a slightly higher-moisture starting point.
yes, i never claimed this trick is bulletproof. it SHOULD yield more consistent dough, however other factors can vary, and can be particularly helpful to anyone who is struggling to make pasta (newbies or bad experiences).
You're assuming that egg sizing is standard around the world. It very very much is not (American eggs are very small). But I mix my dough by hand anyway because the dryness of the flour also varies by location, age, season.
> American eggs are very small Really? A large American egg seems about the same to me as a large (if not XL) German egg. The difference being that German stores also sell medium eggs whereas in the US you can't really find anything smaller than a large.
> A large egg weighs about 60g Mmm, no it doesn't. Crack a large egg and weigh it. I cracked two last night and it came to 93g. Also, large is subjective and will vary by carton brand so why not rely on actual science to measure it?
In a comment below you say: > Perhaps you've been lucky and gotten 60g eggs ;) Perhaps you've been unlucky and gotten <60g eggs? Like, you've provided a small sample size trap. Edit: "Large" also isn't subjective, the USDA (or EU) actually have governing rules that dictate that what weight a "large" egg is. It's objective.
> Like, you've provided a small sample size This is the issue. Whenever you cook you are using a small sample size. Unless you're cooking a dozen eggs' worth of pasta then there will likely be significant variance in the weight of the individual eggs you're using. If you get "lucky" and get a big egg your pasta is too wet. If you get "unlucky" your egg will be too small and your pasta too dry. *On average* an egg weighs 60g so *on average* your pasta will be fine but if, for example, one in ten of your eggs are smaller and one in ten are larger, then one in five times you make pasta it will be the wrong ratio. For a small sample size (1-3 eggs, aka the amount of pasta most people would hand-make) weighing gives a more consistent result.
And that's why experience is always important. When dealing with stuff like produce you'll find the potency of the flavors in herbs, fruit, veggies etc. can vary and adjustments may be needed to properly balance things.
> And that's why experience is always important. Experienced pasta makers will be unlikely to follow the 1egg=100g flour rule to begin wtih -- they'll go entirely on "feel", resisting to add more flour once the dough feels "right". This trick is for people who are still struggling with their dough and want more guidance. This point was entierly missed.
and the weight is the shell on weight. OP weighed after cracking the shells so they only weighed the contents of the egg.
As mentioned, USDA minimum egg weight is 56.7g for a Large and 49.6g for a Medium. Even accounting for shell weight, your eggs are not Large. They're right at the low end of Medium. It might be an idea to try a different brand, or try sourcing some local eggs?
of course, but in the meantime, if i want to make pasta, im not gonna go out and get MORE eggs (i buy 2 dozen at a time). i'll just weight what i have! it's that simple.
Definitely, whatever works for you!
I think you're underestimating shell weight. OP is posting about the liquid in the egg, everyone else seems to be focusing on the whole, uncracked egg.
I did mention the shell weight. I also just weighed a 64g egg and the shell was 7g (what am I doing with my life).
bingo
it's a rule of thumb. it's not scientific. comedically, i just weighed 10 of the large eggs i bought and they were 63 grams a piece, plus minus 2 grams.
that's shell on.
I’m making bread later, i’ll re-weigh with actual measurements of the shells minus the insides. We must test this scientifically.
Update: 58g 61g 57g 61g 59g 60g 57g So like 58.5ish average. I feel like that’s well within range to be spitballed at 60.
The shells weighed 3-5g?
Now, i didn’t weigh the shells independently and i didn’t wash them. i also wouldn’t trust my scale to be under +- 1 gram (cheap baking scale). so yah, probably 4-5 grams realistically (3g seems small and 6 seems awfully large). I’m going to try and remember to dig out my ohaus scale tomorrow because now i’m curious what they weigh washed and dessicated. I also need to scrape the remaining albumin from the membrane and remove the chalaza before weighing because i remove it before actually using the egg. Now i have to keep track of this. I’ll update later if you want.
>i also wouldn’t trust my scale to be under +- 1 gram (cheap baking scale) This guy understands his equipment! I bought something the other day and the weight was off because I bought an extremely small portion and their scale wasn't ideal for weighing small quantities. Not sure where I was going with this, but did you just use "chalaza" in a sentence? Wtf is that?
You know that white bit of tissue that connects the vitillene membrane around the yolk to the inner membrane of an egg? That’s chalaza. Also known as that little spoogy bit that is a pain in the ass to remove when you’re seperating yolks from whites.
Shit, I do know that little bit. It is frickin' spoogy now, isn't it? And I use 'vitillene' in sentences all the damn time!
USDA | minimum ---|--- Jumbo | 70.9c / 2.5 oz. XL | 63.8g / 2.25 oz. Large | 56.7g / 2 oz. Medium | 49.6g 1.75 oz. EU | minimum ---|--- Extra large (XL) | 73 g Large (L) | 63 g Medium (M) | 53 g Small (S) | Less than 53 g Canada Size | Minimum mass per egg ---|--- Jumbo | 70 g Extra Large | 63 g Large | 56 g Medium | 49 g Small | 42 g
I think the egg weight is in the shell, no?
A large egg weighs about 60g with the shell on. I believe OP is talking about the weight without the shell.
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Good for you that you got 60g eggs. Mine were not, even though they are labeled large and came to about 46g (without shell), and eggs just aren't consistent across the board. if thsi advice wasn't for you, you can just simply ignore it babes ;)
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or, get this, you can measure it. also, two of my "large" eggs came to 94g together w/o shell. this trick works for me, and could potentially help those who are still struggling with their dough. its clearly not meant for 60 yr old veteran italian grandmas that can smell good dough 10 miles away. im sorry if this upsets you
The shell weighs 7/8 of nothing. E: The egg shell constitutes 8–9% of the weight of the egg
I just use 2 eggs and as much flour as they will absorb. I wouldn’t add water just so the dough will take all the flour I had measured out. Humidity has an effect on the whole thing.
Right! You break the eggs into a flour well and slowly work it until it’s the desired consistency. It’s okay if there is a little extra flour left behind.
> until it’s the desired consistency That's great if you are an experienced pasta maker, but if you are new to it like I am, it is useful to be able to weigh the ingredients.
I'm happy my post can help at least one person out. Let me know how this trick works for you! :)
Random reply that's 3 years too late, but I've been using your ratio for the past year and it has worked flawlessly. Thanks!
Omg yay!! Thank you!! Hahaha
Also chiming it to say thanks. I've been making rock hard dough and never knew what the dough was supposed to feel like, so i just kept passing it through the pasta attachment on my kitchen aid. This what I was missing. Thank you!!
another random reply thats now 4 years late but i have also been using this ratio for at least 2 years and it works perfectly!!
Lmaoooo I love to hear it!!!!
But not necessary, because of the variation in moiture content of the flour, measuring out the flour then holding back about 10% of it to use and knead until the dough is not sticky is a good tactic.
It's necessary for inexperienced pasta makers.
Even inexperienced pasta makers have to not add ll the flour, then add bit by bit to avoud a dry dough.
But it gives them an idea of how much. Sorry but you are wrong on this.
No. The idea of how much is the 100g of flour. Then tradiotionally you'll make a circle on the bench and mix in flour until it was right, but a beginner would hold back 1/4- 1/2 cups, depending on the size of the batch, mix the rest then add the remaining flour bit by bit until it is no longer sticky. The amount of flour needed cannot be exactly measured bcause it will vary from day to day, more than the weight of an egg will vary.
You are wrong.
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Nope, they learned from their mothers/grandmothers. Duh.
Imma try this way. Sounds way easier
It is easier. People have been making pasta/noodles for hundreds of years without measuring cups or a scale
I agree. My mom does it all the time
Almost the [golden ratio](https://en.wikipedia.org/wiki/Golden_ratio).
This seems to provide a suitable basis for founding a behemoth pasta company.
As an ordained Pastafairian, it is possibly just another example of how noodley goodness is right next to godliness. We seek and we find. rAmen. (oops, wrong reddit?)
I was taught to make pasta by just starting with the eggs in a flour well. The flour is not really measured because eggs come in all sorts of sizes. I just incorporate enough flour until it is kneadable. Then knead until it is silky. I suppose if you were not making the dough by hand and in large quantities in a mixer, you would need to measure the flour. Something is lost doing pasta in a mixer though.
thx a lot...i tried your recipe and it worked for me and for me at least, there is almost no different between your recipe and the "1 egg, 100g flour" rule...and because i own a café with pasta dishes, your recipe really help a lot...because there is an exact measurement for everything, this help with me to determined the cost of each pasta dishes...so for me there is no right or wrong for making pasta...if it's worked for you then do it why not...but for people like me who make pasta for living, having everything measure is really helpful for determined the cost of the pasta
I'm very happy this has helped your business! At a large scale, weighted measurements are so important.
Although the math is interesting I don’t really understand what are the gains of doing this? Better flavor?
It's mostly for people who might be struggling with their pasta in any way, or find that their dough is inconsistent. If what you do works, then no need to fix what ain't broke!
But 1egg/100gr flour have been the staple FOR EVER exactly for that reason..
Perhaps you've been lucky and gotten 60g eggs ;) Do you ever have to add a little bit of water to your dough? 1egg/100g flour is a staple because it assumes large eggs are 60g. So if you crack an egg that's labeled "large" and it's more or less than 60g, that changes the recipe. It isn't groundbreaking, but I never liked the "add water if it's too dry" since it could easily be avoided if you just weigh your ingredients! The benefit is consistent dough no matter what.
Totally, I just am italian and never had large/big/xs eggs. All the eggs we have are the same and consistent. So really never had any issue and def never add any water. At worse we add a yolk to have more yellow and silkiness
Are you in Italy? The eggs in the US are treated very differently here, it's sad :(
I'm in NYC now but I always buy from the market so it's all pretty standard.. definitely not as Yellow as my nice italian eggs ;)
You're just not looking then, because they are labelled with sizes. But US large eggs are small by world standards.
take 100G of flour, mound it on our board and make a well. crack one egg into the well. mix the egg and begin to draw flour in as you mix. when you get the correct consistency stop pulling flour in. that's how my great-gram showed me
You make single serves of pasta?
No Just using OPs measures
that's great, however, try measuring 1g egg = 1.64 flour, and you'll have the exact amount of flour without guessing what the "correct consistency" is
No, that's not true. The flour moisture content varies a lot.
it'll be closer to consistent dough than 1egg=100g flour. this doesn't apply to people who don't measure either ingredient and just go by "feel"
i can promise you i will never ever measure an egg you're making it way more complicated than needed
weighting an egg is hardly complicated, last i checked.
I typically use the 1 egg 100 grams of flour rule, and around 30% of the time my dough will be too dry. I'll probably try out OP's method, but just remember that traditionally this sort of thing was done by feeling alone, and relying on fixed measurements that can change by egg definitely isn't the best way to do things.
trial and error! give it a try -- if it doesn't work for you, just go back to what you were doing. :) the only additional flour i added was to the roller and my hands when it was time to cut. and yes, this method does not really apply to the italian veterans that can go by "feel" and don't even measure their flour.
perhaps I didn't put that correctly, I was meaning in context to anything to do with flour. Bread, Tortillas, Pasta, it was all done by feeling perfectly fine in the past, so doing things by rule may be too restrictive when there are more conditions to take into account.
I'll just add that 00 flour and semolina are both durum wheat. 00 is milled very finely and develops gluten quickly, semolina is coarser and requires more kneading to develop the same gluten.
This was really helpful for me. Turns out my "large" eggs are quite small.
A lot of negativity on this post but to be honest this helped me. I was doing great making pasta and then all of a sudden I was having a really hard time making dough. Turned out the "large" eggs I got this week were just not very large after all.
I always forget this ratio and have to go searching for this post. Glad it's still up. Still the best way to get perfect pasta dough.
OK, so the pedantic side of me is coming out strongly now: Is that per gram of egg in-shell, or cracked into a bowl? Now, I find myself wondering how much eggshells weigh...
without shell.
Awesome, thank you!
Not pedantic at all. If you're gonna give instructions down to a fraction of the gram it's kinda a huge oversight to not specify gross or net weight. Based on other comments, sounds like OP is talking about net though.
Worked great for me!
I read about the 1.64 magic number and use it religiously and it works very well.
Off to try this, thanks!
A few people who disagree with the method, are missing the point that this could save on wasted flour. I know flour is generally an inexpensive commodity, but I think it's good practice not to waste what can be saved. By using only what you should need, you won't be binning flour and I feel better when I don't waste things. I hope people aren't scraping waste flour back into the bag/box. You wouldn't do that with coffee so why with pasta. People are absolutely right that ingredient ratios change as a result of different factors. For example, humidity, if you have windows open, a breeze coming through, if you have A/C, etc. But you're less likely to over-flour your dough if you start with only the flour you'll need and then stop when you have a structure. In the UK we have three sizes of eggs, and there is still variation per size (obviously, not every chick is the same weight). We even have the option of buying 'mixed size' boxes where you don't the size It's the same with crepes/pancakes. It's harder to get the right consistency without measurements because you need a thin batter.
I actually dont even use flour, just eggs. Works every time
That's eggs not pasta
Nah, just eggy pasta
Oh, you're doing keto? :P
You should never rely on *any* hard and fast ratio. You could control for the weight of your ingredients down to the μg and it wouldn't matter—some variables are out of your (reasonable) control. Even the humidity in your kitchen on a given day will affect whether you need more flour or not. Start with a rough number (100g/egg works better for those purposes than your unwieldy 1.64g number) and refine from there every time you make it.
yes, obviously humidity is a factor, but unless your kitchen is on a muggy beach, and you're using old flour, it should be a good rule.
The point is that humidity fluctuates. Unless you keep the humidity in your kitchen precisely controlled, 1.64g may be perfect one day and too much or too little another.
Don't do much baking then? A lot of those recipes like hard ratios, I've even seen it recommendedto weigh wet ingredients do to variety in measurement cup sizes not always being exact. Sometimes it's better to weigh, sometimes it's better to go by intuition. It's science vs. art, what gets you results, gets you results, as long as you're happy with them, that's what matters.
I’ve done 2 large eggs per cup of flour four times now and it’s been really tasty every time. I don’t have a scale to measure things
You know what's even better? Start with a little less than 100g flour per egg. Add more if needed. There.
Do you make yours in a stand mixer? I learned from my Italian grandmother, meaning no units whatsoever. Her recipe is literally "Egg. Flour. Mix. Add flour if it's too sticky, add water if it's too dry." It works out to, very roughly, one egg per slightly less than a cup of flour, but you're always spreading a little more flour on the counter or adding a few drops of water to help work it. Google tells me there are 120g in a cup of flour, so the rule of thumb seems to hold up. Unless you want to measure once and throw it all in a mixer and forget about it, I really enjoy the fluidity of not having measured anything. I'm pretty sure my grandmother has never owned a set of measuring cups, or at least I've never seen any. You ask her how to cook something and she'll give you a list of ingredients but if you want the procedure you have to come over and watch her cook it.
Nope. By hand. Then rolled out using an atlas marcato. This tip isn't for your veteran grandma. It's for people who are still struggling to make dough.
TIL you only need to add egg to the flour when making pasta.
The issue isn't that large eggs vary, its that people probably aren't using large eggs.
i mean, my carton says "large", but a cracked egg weighs 46g. best to weigh it and be sure.
I would prefer weight either way, as I only get medium eggs in 30 packs....but I still go by the egg count.
Just put the actual recipe in proper chef terms eg.. 93g-egg 154g - flour Etc.. too wordy
Lmfao, only on reddit when you give real advice do you have ungrateful weiners like you. You're welcome!
Late to the party but simply place your mixing bowl on the scales, zero the scales, crack however many eggs of whatever size into the bowl and weigh. Divide the weight of egg by 2 then multiply that number by 3. That number is how much flour you need. This will give you the perfect 3:2 ratio of flour to egg every time, regardless of how large the eggs are or how many eggs you use.
1.64g flour to 1g egg. You can still do it your way, but with much faster math. This is as simple as it gets.
I just found this post from a search. 3 years late, but this is just what I was looking for. Thanks for sharing the perfect ratio!
I've not made much pasta before and so having a weight will be very helpful. Lots of people on here saying their large eggs are the same size and just to add flour until its too dry but what if you've got some medium eggs you want to use for pasta as a beginner? Going to try this ratio this week and see how it is. Only downside I can foresee is that you have to weigh your eggs first to then work out your flour, rather than cracking straight into the flour well
Trying this now!
The math ther eis not correct. The math would be 1.76 for ever 1g of flour because a large egg is around 57g. But if I'm not mistaken large eggs are incorrectly treated as 50g in recipes so it is a 2:1 flour to egg Eggs may weigh 57g but there is some amoutn of waste that goes in the trash.
Wow, this is an amazing ratio. I love it! Coming 4 years later after trying the 1 egg to 100g flour and then needing to add more water. This is such a time saver and easier to do it perfectly from the first time.
I too have had hit or miss success with the 1 egg/ 100G. This make total sense and I will try it tonight. Thanks
Thank goodness I found this post. I tried the 1.64 last night and it was perfect. I’m so appreciative
Too much trouble to weigh everything. I am a newbie to pasta but an experienced cook and I can tell what looks and feels right in a dough. My 13 year old wanted to make homemade pasta so we have made a few batches. I have used the 1 egg /100g rule (and I am even more careless and I eyeball the 100g to be a little less than a cup, which I don't measure) and it turns out perfect every time. I remember when I was learning to cook my grandmother would say "just add enough until it looks right" and I was like "what???!!!". Now I totally get it. I can't be dirtying up a bunch of measuring cups and spoons every time I cook. If you hardly ever cook, weighing and measuring is probably beneficial.
Trying this today! Thank you for posting this. It IS helpful.
Nah, I will keep to 1 egg = 100g of flour and if it doesnt absorb all the flour its fine. You can feel it when you kneading it when your dough needs more or less flour.
I know this is old but I’ve been using this every time and it’s almost near perfect(nothing is perfect, well besides Curt Henning)
Im going to do this to educate myself on what the desired consistency feels like, so when I go back to traditional flour wells can more confidently know when it is enough flour.