How to make gluten free pasta dough
Pasta Evangelists' head pasta chef Roberta D’Elia shows you how to make fresh gluten free pasta dough. Her step-by-step guide to making the best gluten free pasta so that you are ready to make tagliatelle, pappardelle, ravioli, or many other shapes. She'll also share her pasta-making techniques to give you all the tips and tricks to master making fresh gluten free pasta. If you’ve ever wanted to make fresh homemade gluten free pasta from scratch, this will give you all the information you need!
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Fresh pasta recipe:
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Ingredients you'll need:
- Gluten free flour
- Eggs (or water for vegan & gluten-free dough)
- Xanthan gum (only if your flour doesn’t already contain it)
- Olive oil
- Salt
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I love making PASTA ! How to make Orecchiette Bari style- Puglia #shorts #pasta
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I Try To Make Dry Pasta For The First Time (Orecchiette)
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Orecchiette pasta comes from the south of Italy. In Bari, they make it on the streets.
I used a tutorial to learn. where the lovely Porzia made orecchiette by hand :
Big thanks to Pasta Grannies for making this precious knowledge available. Check out their channel here :
Orecchiette Pasta Recipe
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Ingredients :
- 400g of re-milled durum wheat semolina
- Salt to taste
- 200ml warm water
Instructions
Place semolina onto the board, forming a well in the center.
Add a pinch of salt. Add the water and start working with your fingers, incorporating flour gradually so that it absorbs as you go.
Knead the dough with your hands, until you get a smooth and veluto texture .
After about 10 minutes, give your dough a round shape and let it rest at room temperature for 30 minutes under a cloth. Afterwards, cut it in long sausages, one batch at a time, leaving the rest covered. Cut these sausages into chickpea sized balls.
Using a butter knife, form shells by dragging pieces towards yourself, squeezing them between the blade and the board.
After the knife operation, turn the orecchiette inside out.
Repeat. Dry or eat fresh.
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Egg Free Pasta - How to make Orecchiette
I want to end the series on a classic Orecchiette.....SUBSCRIBE so you never miss a new video:
Orecchiette is traditionally made in the Apulia region of Italy and is a fantastic alternative to the more common Egg Pastas often available in supermarkets.
Now whilst my skill in making Orecchiette is far from perfect, it may give you an insight on how to make it and if you persist, who knows after many years you too might be as accomplished as the wonderful Orecchiette ladies of Apulia.
Many more Pasta Recipes on my channel
How to Make Pasta -
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How to make Pasta Carbonara -
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You will Need
1 cup / 6oz / 170g of Semolina Flour
A pinch of Salt
Some hot Water
For full written Instructions check out my Website here:
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How to Make Water-based Pasta (an in-depth guide)
How to Make Water-based Pasta (an in-depth guide)
00:00 Intro
00:24 When to use water-based dough and when to use egg-based dough
01:20 Semolina vs 00 flour
03:00 How to measure ingredients
03:35 Making the dough
07:56 Shaping orecchiette
11:16 Cooking orecchiette
Pasta Dough Recipe:
For 4 first course servings (3 main course)
300g semolina flour (ideally Italian semola)
175g water at 170F (77C)
Put semolina and water into the food processor or stand mixer with a paddle attachment (in the video I said a dough hook, but a paddle will work faster). Run the machine until a dough just comes together. Get it out onto a clean (unfloured) surface and knead for a total of 8 minutes (longer is fine). It will be sticky in the beginning and might require scraping off the counter, but should become completely smooth and not sticky very quickly. If after 1 minute of kneading the dough is still sticking, knead in flour 1 Tbsp at a time. Even if the dough feels great after 2 min, make sure you still knead for 8. Sprinkle the dough with flour, wrap in plastic, and rest at room temp at least 30 min and up to 5 hours.
If you want to make the dough completely by hand, here is a video that shows how to bring the wet and dry ingredients together using the well method:
Shape the dough as shown in the video. If serving the same day, cover with a towel and let sit until ready to cook. Or put in the freezer for 2 hours on a sheet until hard and then collect into a freezer bag.
Cook in generously salted boiling water. I use 65g salt for 6.5 quarts (6 L) water. After they float, they should take about 2 min, but make sure to taste frequently.
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FRESH ORECCHIETTE | How to Make Orecchiette Pasta Shape
Orecchiette pasta are cute little morsels that require no special tools – just a good eye and some patience to get right! They resemble a small ear (which is where their name comes from) and are typical of one of my favourite southern regions in Italy, Apulia.
This recipe will teach you how to make orecchiette from scratch using just two ingredients. They can be cooked up right away or left fresh in your pantry for a few months!
????Get the recipe on my website
In this video:
0:01 Orecchiette Introduction
1:32 Recipe Ingredients
3:00 Create Orecchiette Pasta Shape
7:20 Cooking Instructions
8:00 Nonnas in Italy Orecchiette technique
9:00 How to dry the pasta
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