Can't seem to get my homemade pasta right.....it always seems to be too sticky.
I live in hot country, which may not help.
Current recipe is to use 1lb AP flour, 1 cup water, 1 egg, knead in a Kitchen Aid for 2 mins, then fridge for 30 mins.
Lots of flour, then through the hand-turned pasta machine.
Came out tasteless.
Hoping to minimise egg use as they are so expensive here.
Any pointers or foolproof recipes.... or if you forgive the pun, poka-yoke

This works perfectly for me every time. I knead by hand though.
http://www.jamieoliver.com/recipes/p...resh-egg-pasta

Use less water.

If you want egg pasta then you have to use eggs. Also use 00 flour.

You should only be using a teaspoon or two of water if required.