How To make Fresh Egg Pasta Mario
4 extra large eggs
3 1/2 cups unbleached all-purpose flour -- plus 1/2 cup
1/2 teaspoon olive oil
Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated .
Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
How To make Fresh Egg Pasta Mario's Videos
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Lovely Betta shares her recipe for tagliatelle with a meat sauce. Meat - carne in Italian - means a mixture of beef and pork, rather than chicken or rabbit. This is her mother's recipe and it was served on special occasions.
Her recipe ingredients are: 300g 00 flour and 3 eggs for the pasta. For the ragù: half an onion, carrot and celery. 200g unsmoked pancetta (pork belly) and 400g minced beef, one glass red wine, 400ml tomato passata, salt. Parmigiano cheese is optional for serving.
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Chef Mario Batali
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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.
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Butternut Squash-Filled Ravioli⎢Chef Mario Batali⎢Martha Stewart
Chef Mario Batali and Martha make lune (or full moon) ravioli filled with butternut squash and serve it with a brown butter and sage sauce.
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The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Butternut Squash-Filled Ravioli⎢Chef Mario Batali⎢Martha Stewart
Mario Batali's How-To Tuesday: Tortelloni
Tortelloni are tortellini's larger cousins. Fold your own at home with guidance from Cruz Goler of Lupa Osteria Romana. All you need is fresh egg pasta, a pastry cutter and the filling of your choice (Cruz is using roasted pumpkin with Parmigiano and balsamic). Buon appetito!
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Up your game in the kitchen by learning all the fundamentals--right here, every week on How-To Tuesday from Mario Batali. While you're at it, please subscribe to the Mario Batali YouTube channel for recipes, inspiration, and a new How-To Tuesday video every week! And don't forget to check out mariobatali.com for more on food, travel and Italian culture, curated by yours truly. Wheeeeeeeee!
The garlic butter pasta sauce that breaks ALL the rules | A ❤️letter to fusion pasta ????
My spicy garlic butter pasta sauce breaks all the rules. It's kind of Italian but mostly Asian LOL. Creamy, luscious and oh so good! It's my love letter to fusion pasta.
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.