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.


Andrea's picture
Andrea on December 31, 2020 - 18:50 Permalink

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?

Peter Rukavina's picture
Peter Rukavina on December 31, 2020 - 18:58 Permalink

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.