Eggs to flour -
3 or 4 persons
2 eggs and 1 1/2 c all purpose flour
5 or 6 persons
2 1/4 cups ap flour
7 or 8 persons
3 cups ap flour
I notice she mentions that "it is easier for beginners to work with less than with more flour, because the dough stays softer and easier to handle. If you keep it too soft, however, it may also become a problem, because very sort dough is likely to stick and tear. Until you develop a feel for the right consistency, you are safest with these (above) proportions."
2 cups unbleached all purpose flour
3 large eggs, at room temperature, lightly beaten
3 1/2 cups all purpose unbleached flour (approximate)
5 medium eggs at room temperature
1/4 tsp salt
"Incidentally, for beginners we advise starting with a small batch of pasata: let's say 2 eggs, approximately 1 1.2 cups of flour, and a pinch of salt, for 2 to 3 people."
I should scan the drawings, so good, a little like Thurbur's, by Karl W. Stuekleu, or maybe Stueklen. I wonder if he illustrated others of Beard's many books..
1 1/2 cups of all purpose flour
1/2 teaspoon of salt
2 large eggs
1 tablespoon oil, if using the electric mixer or food processor
Lynne Rossetto Kasper
"Makes enough for 6 to 8 first-course services or 4-6 main-course servings"
4 jumbo eggs
3 1/2 cups (14 ounces) all purpose unbleached flour (organic stone ground preferred)
This book is quite elegant, says me - and not elegant in an off putting way.
2 cups all purpose flour
1 large egg
4 tablespoons extra-virgin olive oil
ice water as needed
(see website above for what she does with all that)
Mame's link guy, Jerry
1/2 cup all purpose flour
1/2 cup (durum) semolina flour
1/2 teaspoon salt