4 extra large eggs 3 1/2 cups unbleached all-purpose flour -- plus 1/2 cup 1/2 teaspoon olive oil Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated . Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
How To make Fresh Egg Pasta Mario's Videos
Molto Mario: Fresh Pasta featuring young Maggie and Jake Gyllenhaal
Molto Mario Full Episode: Fresh Pasta Chef Mario Batali Special Guests: Jake Gyllenhaal, Maggie Gyllenhaal
Potato Tortelli Tagliatelle with Pancetta and Parsnips Lasagna (Episode: MB2F38)
Full Episode
Mario Batali's How-To Tuesday: Tortelloni
Tortelloni are tortellini's larger cousins. Fold your own at home with guidance from Cruz Goler of Lupa Osteria Romana. All you need is fresh egg pasta, a pastry cutter and the filling of your choice (Cruz is using roasted pumpkin with Parmigiano and balsamic). Buon appetito!
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how to make REAL CACIO E PEPE like they do in ROME
This is how to make real cacio e pepe , the classic Roman pasta dish. Cacio e pepe is one of the simplest pasta dishes to make but it can be a bit tricky. I'm going to show you the real, authentic way to make cacio e pepe the right way.
#CacioePepe #Pasta #NotAnotherCookingShow
Links to the 3 Other Roman Pasta... CARBONARA
ALLA GRICIA
AMATRICIANA
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Molto Mario Full Episode: Sagnatielle
Molto Mario Full Episode: Sagnatielle Chef Molto Mario Air date: July 6, 2002
Recipes: Broad noodles with lentils. Spaghetti carbonara. Lamb, peppers, sheep cheese, and eggs.