Why did food writer Lou Groccia make eight batches of pasta dough to while away a snowy afternoon?

Friday, March 09, 2018

They say practice makes perfect. I sure hope so.

During Wednesday’s snowstorm, I got to taking inventory of the assorted flours that have been gathering dust in my cupboard.

Among the bunch was a huge air-tight container of King Arthur’s Perfect Pasta Blend. The container even had the instructions taped to the lid.

So, I decided to make some pasta dough with my food processor.

The instructions called for 3 cups of flour to 4 large egg yolks, plus a couple of tablespoons of water.

That seemed on the low side for the egg yolks but I made a batch anyway. Sure enough, it was way too dry, even with the water added. I threw in a couple more egg yolks and water and kneaded/floured it until it felt right.

So, I started to play around with the next 7! batches. Yes, that’s right. I made 8 batches of pasta dough, each time getting the feel of the dough more to my liking.

I ended up going through 48 eggs. They were “large” eggs but looked a tad smaller to me. And next time I use that many egg yolks I’m going to try the plastic water bottle technique to separate the yolks from the whites.

I used a vacuum sealer to bag the individual dough bricks. And then into the freezer they went.

Now, all I have to do is thaw and roll out the dough for fresh pasta. Ah, the joys of retirement.

One question: anybody need 48 egg whites?


I see macaroons, meringues, angel food cake in your future. Oh wait, for you, Lou, a nice egg white omelet, add some kale and tofu and you have something healthy to eat after you gorge on all that pasta.

Or you can freeze them then throw them out in a couple of years.