"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Pasta, Rice, Beans, Grains...
Reply
 
Thread Tools Display Modes
 
Old 09-01-2006, 01:05 PM   #1
Senior Cook
 
Seven S's Avatar
 
Join Date: Aug 2006
Location: N of the Equator, W of the Greenwich Meridian
Posts: 372
Making Fresh Pasta - Whole Eggs vs. Yolks Only

What difference do you find when making fresh pasta dough from yolks only versus using whole eggs?

Other than the color being yellower and the taste slightly ¨eggier¨, what differences do you find using one versus the other - for example, is it tougher to knead, does it need to rest more, etc. Any other info relevant to this is welcome.... thanks!

__________________

__________________
Seven S is offline   Reply With Quote
Old 09-01-2006, 01:43 PM   #2
Sous Chef
 
Join Date: Mar 2006
Location: Straits of Juan de Fuca
Posts: 893
Wish I could give you an opinion, but I've only always used yolks, so can't compare. Someone will be along shortly I'm sure with lots of opinions. Just wanted to welome you to the forums.
__________________

__________________
cjs is offline   Reply With Quote
Old 09-01-2006, 03:03 PM   #3
Master Chef
 
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,806
While I'm opposite to cjs, as in I've only used whole eggs, since I've never used just yolks, I can't give you a comparison. My dough is always nice & soft, not too sticky, & the pasta turns out fine. I would think just yolks would yield a firmer dough, but like I said, have no personal experience using just yolks.
__________________
BreezyCooking is offline   Reply With Quote
Old 09-01-2006, 03:36 PM   #4
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,381
Seven S:

Looks like you need to conduct an experiment!
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 09-02-2006, 01:01 PM   #5
Senior Cook
 
Seven S's Avatar
 
Join Date: Aug 2006
Location: N of the Equator, W of the Greenwich Meridian
Posts: 372
my experiment has been conducted and yolks only makes the dough yellower, much tougher to knead, eggier, firmer to the bite and tastier... well, and more exppensive! all things considered i preferred the yolks only, after the initial tougher kneading, the actual rolling of the sheets with the pasta machine was easier as it always stayed firmer and less sticky and easier to work with.... in the cooking, they preserved their firmness making it very al dente when cooked, they had more taste and the yellowish tinge looked more beautiful than with whole eggs.... thomas keller in the french laundry cookbook has an excerpt on making dough with lots of egg yolks if you care to read it.... thx for all the answers
__________________
Seven S is offline   Reply With Quote
Old 09-02-2006, 01:05 PM   #6
Head Chef
 
Shunka's Avatar
 
Join Date: Aug 2004
Location: USA,Arizona
Posts: 1,023
I make noodles both ways and like them pretty much equally. It all depends on my mood at the time of whether I use just yolks or the whole egg.
__________________
Shunka is offline   Reply With Quote
Old 09-02-2006, 02:44 PM   #7
Executive Chef
 
amber's Avatar
 
Join Date: Aug 2004
Location: USA,Maine
Posts: 4,099
Quote:
Originally Posted by Seven S
my experiment has been conducted and yolks only makes the dough yellower, much tougher to knead, eggier, firmer to the bite and tastier... well, and more exppensive! all things considered i preferred the yolks only, after the initial tougher kneading, the actual rolling of the sheets with the pasta machine was easier as it always stayed firmer and less sticky and easier to work with.... in the cooking, they preserved their firmness making it very al dente when cooked, they had more taste and the yellowish tinge looked more beautiful than with whole eggs.... thomas keller in the french laundry cookbook has an excerpt on making dough with lots of egg yolks if you care to read it.... thx for all the answers
Thanks for the tips. I've only used whole eggs, and it was sticky when rolling out the sheets so I had to add more flour. Would you have to add more egg yolks since you dont have egg whites in your recipe? For example, if your recipe calls for 3 whole eggs, how many egg yolks would you add?
__________________
amber is offline   Reply With Quote
Old 09-02-2006, 08:33 PM   #8
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
When I've watched Carlo Middione and Biba Caggiano make homemade pasta they generally used whole eggs - but when they used yolks only, or additional yolks, they said was for strength and texture.

Here is a little help in figuring out how to sub whole for whites or yolks:

for Large eggs: 1 cup = 4 whole eggs = 8-10 whites = 12-14 yolks.

So, for the same volume of yolks to 3 whole eggs, it would be 3-4 yolks.

for other sizes, or a great discussion on eggs, check out the Baking911 egg page.
__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Old 09-02-2006, 10:16 PM   #9
Head Chef
 
skilletlicker's Avatar
 
Join Date: Aug 2005
Location: Memphis, TN
Posts: 1,069
Quote:
Originally Posted by Seven S
my experiment has been conducted and yolks only makes the dough yellower, much tougher to knead, eggier, firmer to the bite and tastier... well, and more exppensive! all things considered i preferred the yolks only, after the initial tougher kneading, the actual rolling of the sheets with the pasta machine was easier as it always stayed firmer and less sticky and easier to work with.... in the cooking, they preserved their firmness making it very al dente when cooked, they had more taste and the yellowish tinge looked more beautiful than with whole eggs.... thomas keller in the french laundry cookbook has an excerpt on making dough with lots of egg yolks if you care to read it.... thx for all the answers
Thank you for the thread and the report on the experiment.
__________________
Old bachelor cook

skilletlicker is offline   Reply With Quote
Old 09-02-2006, 10:29 PM   #10
The Dude Abides
 
TATTRAT's Avatar
 
Join Date: Jun 2006
Location: Bermuda Native in D.C./NoVA
Posts: 5,324
Send a message via AIM to TATTRAT Send a message via Yahoo to TATTRAT Send a message via Skype™ to TATTRAT
All Yolks=Egg Noodles, like for stroganoff and such.

Wohle egg, oil and flour is basic pasta.
__________________

__________________
flickr
TATTRAT is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 01:31 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.