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How To make Delicate Homemade Pasta
1 cup Flour
whole wheat pastry
1 cup Flour :
unbleached
1 teaspoon Salt
2 Eggs large
2 teaspoon Olive oil
2 tablespoon Water :
more as necessary
Sift together the flours and salt and pour out on a clean, dry board. Shape into a mound, then make a well in the center with the "walls" of the flour even all around. Crack the eggs into the well and add the oil. Using a fork, mix the flour together with the egg mixture, keeping the "well" intact by cupping one hand around the wall of flour while you brush flour from the top of the wall into the well, incor-porating it into the egg mixture. The mixture of eggs and flour will get very sticky; keep incorporating flour with the fork while you con-tinue to confine the flour with your other hand so it doesn't scatter itself all over the working surface. (You won't be able to get all the flour incorporated, and some flakes of the mixture won't be absorbed, but don't be concerned with this small amountyou'll have plenty of pasta.) When you have incorporated all the flour you can into the egg mixture, sprinkle with the water. This may make the mixture sticky. Sprinkle with a little more flour:
just a littleso you can handle the dough, and mix the dough vigorously with your hands. When the dough is smooth and elastic, knead it for 5 minutes. Shape the dough into a ball, wrap it in a damp towel, and let rest for 30 minutes to an hour.
Divide the dough into eight. Roll out as thin as possible:
start at the thickest setting your machine allows, and run each piece through many times, each time setting the machine one notch thinner. The dough will shrink back a little, so roll it thinner than you PRODIGY(R) interactive personal service 09/20/93 7:10 PM want it. Run through the cutters, or cut with a knife into the desired shapes, and place on waxed paper until ready to cook. If storing, allow to dry and wrap in plastic. Keep in a cool, dry place.
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The Best Way To Make Pasta From Scratch | Epicurious 101
Professional chef and culinary instructor Frank Proto returns with another Epicurious 101 class, this time teaching you how to make restaurant-quality pasta at home - from scratch. Sure, it can be a little more convenient to buy a box of pasta from the supermarket. With a few simple ingredients and a little technique though, you could be having so much more. And you know what? You deserve it.
Shop for the products Frank uses to make pasta!
Matfer Bourgeat Dough Scraper:
(Similar) Gnocchi Board
KitchenAid:
KitchenAid Flat Roller Attachment:
Made In Stainless Steel:
Cuisinart Spider:
Le Creuset Pot:
Disclaimer: The gnocchi board featured in this episode was handmade by Frank Proto. Various gnocchi boards exist for purchase, like the one linked above.
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Follow him on Instagram at @protocooks
Directors: Matthew Hunziker, Gunsel Pehlivan
Director of Photography: Jack Belisle
Editor: Michael Imhoff
Talent: Frank Proto
Sr. Culinary Director: Kelly Janke
Producer: Mel Ibarra
Culinary Producer: Jessica Do
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Kirsten Potts
Audio: Amelia Palmer
Production Assistant: Sophie Pulver
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Diego Rentsch
--
0:00 Introduction
0:25 Chapter 1 - Dough
5:00 Chapter 2 - Shaping
10:08 Chapter 3 - Cooking
13:53 Conclusion
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How to make HOMEMADE Pasta (fresh pasta dough recipe!)
In this video I show you how to make handmade pasta. There's something very relaxing about making your own homemade pasta.
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How To Cook The Perfect Italian Tomato Sauce | MasterChef New Zealand | MasterChef World
Chef Ray McVinnie gives an Italian Tomato Sauce Masterclass to the home cooks!
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How to Make Fresh Homemade Pasta in 10 Min
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THIS VIDEO IS THE BEST AND THE MOST EASY HOW TO MAKE FRESH PASTA AT HOME, MADE WITH ONLY 2 INGREDIENTS AND IN 10 MIN.
Use 125ml. Water and 250gr. Flour that's all you need
Today we went to one of the best italian restaurant located in: 1200 Bison Ave C2, Newport Beach, CA 92660
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Fresh Pasta Made Easy: Perfect Dough for Pasta Machines
Rolling out fresh pasta is very easy if you have the right dough, and how to form sheets is pretty much the same no matter what type of pasta roller you have.
Recipe -
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❤️ MY OTHER FRESH PASTA VIDEOS
Fresh Pasta Shapes by Hand, No Machine -
Lasagna Bolognese -
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???????? FRESH PASTA DOUGH RECIPE
(makes enough for 3 to 4 people)
00 Flour, 300g (10.5 oz. or about 2 Cups)
Large Eggs, 2 each
Egg Yolks, 5 each
Fine Sea Salt, 1/4 tsp. (or 1g)
EVOO, 1 tsp. (about 3g or 0.125 oz.)
???? STEPS TO MAKING FRESH PASTA DOUGH
Pour the flour out onto a work surface and make a well in the center. Add the whole eggs, egg yolks, the salt and olive oil.
Use a fork and start incorporating some of the flour into the liquids using a swirling motion. Once a paste is formed, use a dough scraper or your hands to work the ingredients into a solid, cohesive mass.
The dough will seem shaggy at first, but keep kneading it. After 4-5 minutes, it will come together into a smooth and silky dough.
Form the dough into a ball or disc, and wrap it tightly with plastic film. Let the pasta dough rest for 30 minutes. You can prepare it 24 hours ahead. Just place it in the refrigerator, and pull it a few hour before you plan to roll the dough out.
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???? MY KITCHEN EQUIPMENT (Affiliate Links)
KitchenAid 8 Qt. Stand Mixer -
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Cuisinart 14 Cup Food Processor -
Caputo 00 Pizzeria Flour (assorted weights) -
Lloyd Pans 14x14 Pizza Pan -
Lloyd's Pans Straight-Sided Pizza Pan 12x1 -
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9x13 Non-Stick Pan -
Metal Dough Scraper -
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Gluten-Free Pasta | Basics with Babish
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Today, for our gluten-intolerant/averse friends, we're taking a look at the most life-affirming of foods: pasta. With the help of kitchen producer Kendall Beach, we've got a gluten-free fresh pasta recipe that tastes, looks, feels, smells, and sounds like the real thing!
Recipe:
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