According to the provided reference for mixing and kneading pasta dough, you put a teaspoon of salt in a recipe calling for 9 ounces of flour, two whole eggs, and four additional yolks.
Salt in Pasta Dough: A Specific Recipe
The reference offers a clear ratio for one batch of pasta dough ingredients. The amount of salt specified is directly tied to the quantity of other components in the dough.
Here's a breakdown of the ingredients from the reference:
| Ingredient | Quantity |
|---|---|
| Flour | 9 ounces |
| Salt | 1 teaspoon |
| Whole Eggs | 2 |
| Additional Yolks | 4 |
This specific combination is designed to yield four to six servings of fresh pasta.
Adjusting the Recipe
The reference notes that this pasta dough recipe "can be halved or doubled as desired." This implies that the ratio of ingredients, including the salt, should scale proportionally.
- To Half the Recipe: You would use roughly half a teaspoon of salt along with 4.5 ounces of flour, 1 whole egg, and 2 additional yolks.
- To Double the Recipe: You would use 2 teaspoons of salt with 18 ounces of flour, 4 whole eggs, and 8 additional yolks.
Using the reference as a guide, the amount of salt needed is directly dependent on the total quantity of dough being made.
