pasta dough issues
So I made pasta for the first time last week. I went through ten eggs trying to get Bittman's egg-pasta dough to work (2 c flour, 2 eggs, 3 yolks, some salt). I tried the food processor way first - it barely incorporated half the flour, and it was so dry I couldn't get it to come together by hand after that. Then I tried by hand and it was a little better, but still a totally miserable failure of dough so dry that nothing we tried could make it work.
Having run out of eggs, we just went with the egg-less pasta dough recipe instead. It was fine, but not overly impressive.
But I want to give it another shot. Any advice? I'm happy to mix it by hand, I just don't want to put all that love and kneading effort into what will turn into another doughbrick headed for the trash. Help?
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