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How To make Pasta Dough(Manual Pasta Machines Only)
2 1/3 c All purpose flour
(for better pasta, use 1 1/3 c AP flour and
1 c Semolina flour)
2 lg Eggs
1 tb Olive oil
1/2 ts Salt
1/3 c Water
Mix 2 cups flour and salt in bowl, reserve 1/3 cup for later. Make a well in the center Mix eggs, olive oil and water and pour into well. Stir flour into egg mixture until dough forms into a ball. Turn out onto floured surface and kneed for about 10 minutes, adding extra flour if too moist. Kneed until dough is smooth and elastic. Cover with towel and rest for 30 minutes. Cut into 4 portions, keep pieces covered until used. Get out your machine and set dial on widest setting (1 on the Atlas). Flatten dough ball and run through rollers several times until smooth (you may add a bit of flour here too). Move rollers to next setting and roll again once. Continue to roll until pasta is the proper thickness (5 or 6 on the Atlas). You may cut sheet in half if it's too long. Continue with other pieces and then put the finished sheet aside to dry for about 3 minutes. Attach desired pasta cutters and run the sheets through. You can use right away or spread out the pasta to dry overnight and then freeze extra. To cook, drop into large pot of boiling water with a bit of salt and oil. Cook until al dente, which should only take about 2 minutes for fresh. A tip - be sure the dough is fairly dry, otherwise it won't cut into separate strands. Another tip - You can substitute heavy cream for the 1/3 c water for a richer pasta. Great for fettuchini alfredo.
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How to Use a Pasta Machine & Make the Best Italian Pasta! | Mamma Giuliana's Cooking Tips
Are you sure you know how to properly use a pasta machine? There are a few dos and don'ts you want to keep in mind while preparing fettuccine and lasagne in your own kitchen. Here are Mamma Giuliana's tips on how to use a pasta machine and ensure perfect results every time.
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Thanks for watching the video How to Use a Pasta Machine & Make the Best Italian Pasta! | Mamma Giuliana's Cooking Tips
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.
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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)
Artists: Valentina Paolini (Soprano)
Nunzio Fazzini (Tenor)
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.
What is the America's Test Kitchen Online Cooking School? We've taken our nearly 20-years of experience in the Test Kitchen, our favorite recipes from Cook's Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it all up to create a cooking school unlike any other. The America's Test Kitchen Cooking School provides personalized culinary instruction from the comfort of your own kitchen. There are no prerequisites, so anyone can join.
ABOUT US: Located in Boston’s Seaport District in the historic Innovation and Design Building, America's Test Kitchen features 15,000 square feet of kitchen space including multiple photography and video studios. It is the home of Cook’s Illustrated magazine and Cook’s Country magazine and is the workday destination for more than 60 test cooks, editors, and cookware specialists. Our mission is to test recipes over and over again until we understand how and why they work and until we arrive at the best version.
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Perfect Pasta Dough with Gennaro
Jamie Oliver's pal and Italian food guru Gennaro shows you how to make perfect pasta dough. Loads more videos, tips, features and recipes at JamieOliver.com.
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