How to Make Egg Pasta (an in-depth guide)
How to Make Egg Pasta (an in-depth guide)
00 flour vs all-purpose, food processor vs the well method, rolling pin vs machine
00:00 Intro
02:00 Flour Types
04:10 Measuring Ingredients
06:55 Making the Dough
10:44 Rolling
16:40 Cutting into ribbons and storing
18:23 Cooking
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Note on flour (Dec 2020 update): I have recently discovered that bread flour (I use King Arthur brand) works as well as 00 pasta flour that I recommended in this video If neither is available, all-purpose flour works, but produces less chewy results.
Makes 4 portions (6 as first course)
Pasta Dough:
300 g flour (see the note above)
2 tsp Diamond Crystal Kosher salt (or 1 tsp table salt) (5.7g if weighing on a high precision scale)
185g wet ingredients* (I am getting a lot of comments saying that it sounds like I am saying 285. it's get to hundred eighty five, not get two hundred eighty five.)
* Wet ingredients:
2 large eggs
3 large yolks
weigh the eggs and yolks then add enough water to get to 185 grams total
Buzz flour and salt in the food processor for 10 sec. Add the wet ingredients and process until dough forms. Knead by hand for 12 minutes. Flour the dough, wrap in plastic, and let rest 30 min to 5 hours at room temp. Roll out as shown in the video.
KitchenAid Pasta rolling attachment:
Cheaper Attachment for KitchenAid (not made by KitchenAid):
Table Top Pasta Roller:
If you don't have a food processor, the well method is in my water based pasta dough video:
Shapes you can make out of water based pasta dough:
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How to Make the SIMPLEST Homemade Pasta
Learning how to make pasta at home is WAY easier than you think! Homemade pasta is a pantry staple you can make with THREE simple ingredients-- you're gonna love it! *CLICK SHOW MORE FOR RECIPE*
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Get the full recipe & instructions:
The Easiest Bread You'll Ever Make:
NO-FUSS HOMEMADE PASTA
2 cups flour
1/2 teaspoon sea salt
3 large eggs
Combine the flour and salt.
Make a well in the center of the flour, and add the eggs.
Gently begin to mix the eggs, gradually drawing in flour with each stroke. Eventually a stiff dough will form.
Knead the pasta dough for 6-7 minutes.
If the dough is too dry and won’t stick together, add a 1/2 teaspoon of water. If it is too sticky, sprinkle in a bit more flour.
Keep in mind this dough will be much stiffer than your traditional bread doughs. However, the longer you work it, the smoother and more pliable it will become.
We are looking for a smooth, satiny consistency, which will begin to develop the more you knead.
Cover the well-kneaded dough tightly with plastic wrap, and allow it to rest for around 45 minutes. (This resting phase is super important, as it gives the dough time to relax. Otherwise, you’ll fight it the whole time you are rolling it out.)
After the resting period, divide the dough into four portions.
Pasta Machine Instructions:
Rolling the dough is a process– you need to make several passes, throughout each thickness setting for the best results. I start with the biggest setting (usually 5 or 6), run it through once or twice there, and then start gradually adjust the settings to be thinner and thinner until I have the perfect sheet of golden pasta.
Between each pass, I like to fold the strip into thirds. This helps square up the edges and keeps things even. Then simply roll it through the cutting side of the machine to slice into spaghetti or fettucine.
Rolling Pin Instructions:
If you don’t have a pasta machine, you can simply use a rolling pin and knife (or pizza cutter). Keep in mind you’ll want to roll it out as thin as humanly possible, as it will plump up considerably once you cook it.
Roll each portion of dough out on a well-flour surface and then cut into thin strips. Your noodles will be more rustic, but they’ll still taste amazing.
From here, you can either cook your pasta right away (3-4 minutes in boiling water) or dry it.
It also freezes well– just make sure you don’t throw it into the freezer in a big lump, because then you’ll end up with a pasta dumpling when you go to cook it.
Serve your perfect homemade pasta with homemade sauces, or olive oil, Parmesan, and fresh herbs.
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The Best Homemade Pasta You'll Ever Eat
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Homemade Pasta on a Imperia Pasta Machine
Homemade pasta = Love
Italian Grandma Makes FRESH SPAGHETTI PASTA FROM SCRATCH
Fresh pasta is at the heart of Italian cooking and this recipe for how to make a traditional type of Spaghetti, (known as “Maccheroni alla Chitarra”) will show you just how easy it is! With 2 ingredients, a pasta maker, and my Nonna’s experienced hands, making fresh pasta has never been so simple.
#freshpasta #howtomakepasta #italiangrandma
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HOW TO MAKE FRESH PASTA FEAT NONNA IGEA
INGREDIENTS: (For 6 pax)
600g flour
6 eggs
UTENSILS:
Wooden board for kneading the pasta dough
Small plate/bowl
Knife
Fresh Pasta making machine
METHOD:
1. To make the fresh pasta, pour the flour on to your board/table.
2. Make a small-medium size mound using the flour and create a well in the centre.
3. Crack each egg onto the plate, then drop it into the well. This will prevent any unwanted egg shell remnants from getting inside the flour.
4. Whisk the eggs carefully using a fork.
5. Bring the edges of the flour into the centre with the fork, and quickly continue to cover them all the way around. Keep doing this (making sure the egg doesn’t run away!) until all of the eggs have folded into the flour. You will need to use your hands at this point.
6. Begin to mix it together using both hands until the dough for the fresh pasta begins to form.
VINCENZO’S PLATE TIP: Keep some extra flour close by and sprinkle it over your hands as you knead the dough to get rid of the excess sticky bits that are likely to be all over them!
7. Keep kneading the dough so that it begins to firm up and also smooth out.
8. Cover the fresh pasta dough and let it rest for ½ hour.
9. After ½ hr, check that you are happy with the texture of the dough by pressing down softly on it using both palms.
10. Cut a couple of slices from the main piece – approx. 2-2.5cm thick, and feed them through the largest slot in your fresh pasta making machine. Each time it passes through, fold it together and repeat.
VINCENZO’S NONNA’S TIP: Make sure you cover the remaining dough each time you finish using it to stop it from drying out and also so that it doesn’t continue to rise.
11. Work your way down to the thinner options until you get the smooth consistency required. You might need to sprinkle some added flour on top of the sheet, to prevent it from sticking.
12. It is then time to pass the pasta sheets through the correct option for CHITARRA!
HOW TO SERVE:
1. Cook with a rich tomato base sauce and garnish it with delicious fresh basil leaves over the top.
E ora si mangia, Vincenzo’s Plate…Enjoy!
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Song: Duetto Comico (Musica Abruzzese)
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Giacomo di Tollo (Pianist)
Watch the video recipe:
Learn To Cook: How to Make Fresh Pasta (Homemade Fettuccine)
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Fresh pasta only uses a couple of ingredients to make, and tastes delicious. In this clip from the America's Test Kitchen Cooking School, Bridget demonstrates the technique for making and shaping fresh pasta so it that you can make lasagna, ravioli, or cut pastas like fettuccine and tagliatelle.
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