What is added to dough make pasta?

The main ingredient added to dough to make pasta is eggs. While not all types of pasta require eggs, they are essential for making pasta that is chewy, elastic, and flavorful.

Here's a breakdown of why eggs are added and how they contribute to the pasta texture:

* Gluten development: Eggs contain proteins that interact with the gluten in the flour, strengthening the gluten network. This results in a dough that is more elastic and can hold its shape during cooking.

* Richness and flavor: Eggs add richness and flavor to the pasta. They contribute to a more complex taste profile compared to pasta made with only flour and water.

* Texture: Eggs make the pasta chewier and more tender. The gluten network developed by the egg proteins prevents the pasta from becoming mushy when cooked.

Other ingredients that may be added to pasta dough:

* Salt: This enhances flavor and helps control yeast activity (for some types of pasta).

* Olive oil: This helps to prevent the dough from sticking and makes it easier to work with.

* Spinach or other vegetables: These can be added for color and flavor.

* Herbs: This can be added for additional flavor.

Important note: The specific amount of eggs used in a pasta recipe will vary depending on the type of pasta being made. Some types of pasta, such as fettuccine and tagliatelle, typically require a higher proportion of eggs, while others, like spaghetti and penne, may use fewer or no eggs.