Pasta question for our Italian members
I made a batch of tagliatelle today. I use Marcella Hazan's recipe which calls for 2 large eggs and 1 1/2 cups of AP flour. However, I have been curious how it would be made with Italian doppio 0 flour. I used Caputo red label. To my surprise, it was much thirstier than KAF AP, and I had to add a couple tablespoons of water to the dough for it to come together. Even with the added water, the dough was drier than usual. I was surprised because Marcella says the recipe usually used in Northern Italy is 1 cup of flour to one egg. I wonder if Italian eggs are usually larger than our "large" eggs, or if there is another explanation. Maybe one of our Italian members has an explanation.
I don't have enough experience comparing American AP with Italian tipo 00 flours in terms of water absorption and am curious about this.
In any event, the pasta, made with an Atlas crank pasta machine, sure seems lovely. I'll see how it tastes at dinner tomorrow, with a sauce of home made ground turkey Italian sausage and kale.
Thanks in advance for any insights you can share.