Southern Italian Style Semolina and Water Pasta Dough and Handmade Orecchiette
To learn the secret to making perfect pasta you must understand humidity. If you know that, then you know a recipe will only take you so far and at some point, you’ll have to use your judgment to get you to the finish line. That's what this recipe is all about.
Fettucine Alfredo Recipe
Semolina and Water Dough
Gnocchi Dough
Evan Funke’s Book
Marc Vetri’s Book
Pasta Machine
00 Flour
Scale
RECIPE
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Making Pasta Dough - NoRecipeRequired.com
Here's a simple demonstration on how to make fresh pasta dough using the well method. There's just a few ingredients and you don't need any special equipment. After mixing the dough, let it rest for about 30 minutes in the refrigerator prior to rolling it out.
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Chef Tutorial: How To Make Homemade Pasta Dough
Nothing beats pasta made from fresh pasta dough! Learn how to make homemade pasta dough with one of our chefs in our latest tutorial video.
Full Recipe:
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—Contents of this video—
00:00 - Introduction
00:15 - Making the Dough
01:12 - Resting the Dough
*Chef’s Pencil
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How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit
In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D'Onofrio, shows Bon Appétit how to turn four types of pasta dough -- egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough -- into beautiful, handmade pasta shapes.
Semolina pasta is a southern Italy specialty. From that dough, Luca makes cavatelli, malloreddus, lorighittas, cencioni, capunti, strascinati, culurgionis, and sagne incannulate. From the egg dough, D'Onofrio makes fusilli al ferretto, tagliatelle, tortellini, farfalle, garganelli, anolini, cappelletti, tagliolini, agnolotti, sacchetti. From the spinach dough, Luca makes foglie d'ulivo, trofie, fagiolini, and pappardelle. From the cuttlefish squid ink pasta dough, D'Onofrio makes orecchiette, strichetti, fettuccine, and corzetti.
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0:00 Introduction
0:51 Cavatelli
1:14 Malloreddus
1:46 Lorighittas
2:25 Cencioni
2:57 Capunti
3:40 Strascinati
3:57 Culurgionis
6:00 Sagne Incannulate
7:25 Fusilli al Ferretto
8:07 Tagliatelle
9:09 Tortellini
10:58 Cappellacci di Zucca & Tortelli Piacentini
13:13 Farfalle
14:00 Garganelli
14:38 Anolini
15:40 Cappelletti
16:33 Tagliolini
17:08 Agnolotti
17:59 Sacchetti
19:45 Foglie d'Ulivo
20:19 Trofie
20:58 Fagiolini
21:31 Pappardelle
22:18 Maccheroni alla Chitarra
24:12 Orecchiette al Nero di Seppia
24:44 Strichetti
25:21 Fettuccine al Nero di Seppia
25:44 Corzetti
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Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
How to make fresh egg pasta dough
Pasta Evangelists' head pasta chef Roberta D’Elia shows you how to make fresh pasta dough. She will lead you through her authentic Italian pasta recipe with a step-by-step guide to making classic egg pasta dough so that you are ready to make tagliatelle, pappardelle, ravioli, or many other shapes made with egg pasta. She'll also share the best pasta making techniques and give you her tips and tricks to master making fresh pasta. If you’ve ever wanted to make fresh homemade pasta from scratch, this will give you all the information you need!
Interested in a Pasta Evangelists fresh pasta delivery? Get 30% off your first order with code YOUTUBE30 or go to
Fresh pasta recipe:
Timestamps below to guide you through the video:
0:00 Introduction
0:18 Ingredients for egg pasta dough
1:10 Ingredient amounts for serving of fresh pasta
1:27 Making the egg pasta dough
2:09 Whisking together the egg pasta dough
3:13 Kneading the egg pasta dough
3:47 Resting the egg pasta dough
3:57 Rolling out the egg pasta dough
6:22 Resting the sfoglia, or egg pasta dough sheet
Want to master making pasta? Check out our new cookbook, Perfect Pasta at Home, available now at
Want to use the same tools as Roberta? Get a pasta-making tool kit here:
Ingredients you'll need:
- ‘00’ Flour
- Eggs
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Fresh Pasta with SEMOLINA FLOUR - Eggless Pasta Dough
Semolina pasta dough is your answer to making dry pasta at home! With just two ingredients, create your own pasta shapes and leave them in the pantry for when you want to cook up a meal. No need to stock up on store-bought packets when you can make your own all-natural, semolina pasta dough. Can’t find packet pasta at the supermarket? Make your own at home, you don’t even need eggs! During this time in isolation, it’s much easier to find flour alternatives at the shops, so let me teach you how to make QUALITY DRY PASTA with just semolina and water. This dry pasta is super tasty, lasts ages and is all-natural. Stay inside and create your own shapes!
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In this video:
0:01 Introduction
1:45 What is Semolina Pasta
2:45 Recipe
8:06 How to shape semolina pasta
10:56 How to dry semolina Pasta
12.32 Which semolina pasta you should buy from the shop
#semolinapasta #pastadough #egglesspasta
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