I made homemade pasta for the first time today and have a couple follow up questions. I used the following proportions:
* 1 cup of American Unbleached White Flour
* 1 egg
* 1 tbsp of EVOO
* 1 tsp of salt
I tried to use just 1 egg but it wasn't enough to bring the flour together. I added a whole another egg the first, but it turned too egg-y (good for Chinese food but not Italian). The next time I just added an extra egg yolk and not the egg white. This seemed to get me the result I wanted.
Every recipe I've read only calls for 1 egg, so I ask is there something I'm missing? 1 egg isn't not close enough to bring the flour together for me. Should I use extra water instead of an extra egg yolk?