How To make Basic Pasta Dough
1/2 c Semolina durum flour
1 ts Olive oil
1/4 c Water
Combine the above ingredients to make a dough. wrap in a towel and let sit for 30 minutes. [start the sauce heating...] After the 30 minutes, [start the water boiling] divide the dough in half and roll out each half, allowing the first sheet of pasta to sit while rolling out the second. When the sheets are dryish, cut according to how you like your pasta. The pasta maker recommends rolling, and folding in half before rerolling. after rolling you are supposed to sprinkle some flour betwixt the two halves. If you create a dry enough dough, then you do not need to do this. in fact, the first time through the rollers, my dough is pretty crumbly at the edges, but a few more passes makes the dough much more workable. Cook for about 2 minutes. Posted by "BrownleeS" <BrownleeS@dsmo.com>
How To make Basic Pasta Dough's Videos
Fresh Pasta Made Easy: Perfect Dough for Pasta Machines
Rolling out fresh pasta is very easy if you have the right dough, and how to form sheets is pretty much the same no matter what type of pasta roller you have.
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???????? FRESH PASTA DOUGH RECIPE
(makes enough for 3 to 4 people)
00 Flour, 300g (10.5 oz. or about 2 Cups)
Large Eggs, 2 each
Egg Yolks, 5 each
Fine Sea Salt, 1/4 tsp. (or 1g)
EVOO, 1 tsp. (about 3g or 0.125 oz.)
???? STEPS TO MAKING FRESH PASTA DOUGH
Pour the flour out onto a work surface and make a well in the center. Add the whole eggs, egg yolks, the salt and olive oil.
Use a fork and start incorporating some of the flour into the liquids using a swirling motion. Once a paste is formed, use a dough scraper or your hands to work the ingredients into a solid, cohesive mass.
The dough will seem shaggy at first, but keep kneading it. After 4-5 minutes, it will come together into a smooth and silky dough.
Form the dough into a ball or disc, and wrap it tightly with plastic film. Let the pasta dough rest for 30 minutes. You can prepare it 24 hours ahead. Just place it in the refrigerator, and pull it a few hour before you plan to roll the dough out.
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Metal Dough Scraper -
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Song: 99Instrumentals - Coffeehouse
Music provided by Tunetank.
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Easy Pasta Dough Recipe
All you need are 4 simple ingredients to make this homemade fresh Pasta Dough recipe. This step-by-step guide will walk you through how easy it is to make pasta at home from scratch. You will end up with chewy, tender, and smooth pasta every single time. I'll show you how to make fresh pasta dough without a machine, and talk about the differences you'll get with different flours. This is such a fun recipe to make and you can modify it with all types of flavors.
RECIPE:
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Basic Pasta dough
Start with 2 cups of 00 flour and add more if needed
4 egg
1tsp olive oil
Pinch of salt
Knead the dough for about 10 to 15 Minutes. Your final dough should be firm and not sticky. Wrap your dough in a plastic and Rest it for at least an hour or over night, in the fridge, before rolling it out .
Simple Homemade Pasta Recipe
The Best Way To Make Pasta From Scratch | Epicurious 101
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make restaurant-quality pasta at home - from scratch. Sure, it can be a little more convenient to buy a box of pasta from the supermarket. With a few simple ingredients and a little technique though, you could be having so much more. And you know what? You deserve it.
Shop for the products Frank uses to make pasta!
Matfer Bourgeat Dough Scraper:
(Similar) Gnocchi Board
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Made In Stainless Steel:
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Disclaimer: The gnocchi board featured in this episode was handmade by Frank Proto. Various gnocchi boards exist for purchase, like the one linked above.
When you buy something through our retail links, we earn an affiliate commission.
Check out chef Frank on his YouTube Channel, ProtoCooks!
Follow him on Instagram at @protocooks
Directors: Matthew Hunziker, Gunsel Pehlivan
Director of Photography: Jack Belisle
Editor: Michael Imhoff
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Amelia Palmer
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
--
0:00 Introduction
0:25 Chapter 1 - Dough
5:00 Chapter 2 - Shaping
10:08 Chapter 3 - Cooking
13:53 Conclusion
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