- Home
- Pasta
- How To make Delicate Homemade Pasta
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.
How To make Delicate Homemade Pasta's Videos
How to Dry Fresh Pasta for Future Use : Cooking Advice
Subscribe Now:
Watch More:
Drying fresh pasta for future use is something that you need to do in a very specific way. Learn how to dry fresh pasta for future use with help from a trained chef in this free video clip.
Expert: Hugh Amano
Bio: Hugh Amano is a trained chef based in Chicago, with an interest in rustic, accessible food.
Filmmaker: Steve Voller
Series Description: You can make a lot of wonderful dishes right in your very own kitchen with the right preparation and the appropriate ingredients. Get some cooking advice with help from a trained chef in this free video series.
Easy Pasta Dough Recipe
All you need are 4 simple ingredients to make this homemade fresh Pasta Dough recipe. This step-by-step guide will walk you through how easy it is to make pasta at home from scratch. You will end up with chewy, tender, and smooth pasta every single time. I'll show you how to make fresh pasta dough without a machine, and talk about the differences you'll get with different flours. This is such a fun recipe to make and you can modify it with all types of flavors.
RECIPE:
PRE-ORDER MY BOOK!
SUBSCRIBE ►
--------------------------------------------------------------------------
ADD ME ON:
Tiktok:
Instagram:
Pinterest:
Website:
Amazon:
Facebook:
Homemade fresh pasta with Marcato Atlas 150 Classic - Video tutorial
How to make fresh pasta at home with Marcato pasta machines Atlas 150 Classic.
A Pasta Masterclass from Pastaiolo Evan Funke
Pasta master Evan Funke of Felix Trattoria in Venice Beach makes pasta fatta a mano, fresh pasta made by hand, in the MUNCHIES Test Kitchen. He makes a spinach sfoglia by incorporating blanched spinach into the egg and flour dough and rolls it out using only a table, a mattarello, and his hands as his tools. With this green pasta dough, Evan makes six traditional Italian pasta shapes: balanzoni, pappardelle, sopressini, tortellini, garganelli, and farfalloni.
Check out the recipe how to make fresh spinach pasta without a pasta machine here:
Subscribe to Munchies here:
All Munchies videos release a full week early on our site:
Hungry? Sign up here for the MUNCHIES Recipes newsletter.
Check out for more!
Follow Munchies here:
Facebook:
Twitter:
Tumblr:
Instagram:
Pinterest:
Foursquare:
More videos from the VICE network:
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.
By the way, I adore Pasta Grannies channel It’s very inspiring and you can get many tips.
Support my channel
My cooking classes in the Boston area:
FACEBOOK:
TWITTER:
INSTAGRAM:
82-Year-Old Ada and Dan Make Hand-Rolled Fresh Pasta | What's Eating Dan? with Pasta Grannies
No pasta maker? No problem. Dan breaks down the science of fresh pasta and Ada Pallavanchi from Pasta Grannies makes Cappellacci with Pumpkin in Pork Sausage Sugo showcasing a hand-rolling pasta technique.
Pasta Grannies YouTube:
Recipes:
Make our Fresh Pasta Without a Machine:
Make our Fresh Egg Pasta:
Make our Cacio e Pepe:
Make our Tagliatelle with Prosciutto and Peas:
Buy our winning food processor:
Buy our winning bench scraper:
Buy our winning rolling pin:
Buy our winning 7 Quart Stand Mixer:
Buy our winning chefs knife:
Follow Dan on Instagram:
Follow Dan on Twitter:
Follow Dan on Facebook:
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.
If you like us, follow us: