I found the crank for our vestigial pasta maker last week (I’d given it up for lost), and with an unusual surplus of Iris eggs in the house, I seized the opportunity to make fresh pasta for the first time.
It was not a perfect plan, as I only had Speerville “whole white flour” in the pantry, but as a beta test it worked out surprisingly well. And about as simple a recipe as can be: 2½ cups of flour, five eggs, salt and olive oil.
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Jim made pasta yesterday too. He has gone through a lot of trials seeking the perfect pasta recipe but has settled on a 100 g of flour per large egg as the best ratio. Looks like you just figured that out intuitively. What are Iris eggs?
I’m back at it tonight, with “00” flour from Italy via Sobeys.
Iris eggs are eggs from Iris, from Trudy White’s farm. I would be shocked if you are not somehow related to Trudy.
I am 
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