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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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Italian Pasta Masterclass with Giuseppe Crupi
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After a 5-year research period in Trinity College Dublin as an Engineer, he managed a language School and translation Company.
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Pinocchio Cookery School is the first Italian school of cooking in Dublin. It’s a brand of the Flavour of Italy Group and represents the only body in Ireland with a structure and a stuff specifically focused on teaching and spreading the Italian food and wine culture.
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The School provides technical and professional training for restaurant staff and catering to and it researches and selects Italian products of excellence to be used in the preparation of the dishes or to be included in the selection for sale.
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“Here at the Italian School of Cooking we truly believe that cooking together is not just a way to provide food but a life-style based on sharing and enjoying the simple pleasures in life. People always have a great time cooking together”.
Homemade pasta without a pasta machine
How to make Homemade Fresh Pasta
Today I would like to show you how to make homemade fresh pasta.
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Homemade Fresh Pasta Machine Tutorial - Complete Guide
How to make fresh pasta with the pasta machine for Beginners. In this video I explain how to avoid the many problems most people have when using a pasta machine.
RECIPE
When making pasta with the pasta machine, I use a blend of soft wheat flour 00 and hard wheat flour aka Semolina rimacinata in the ratio of 50-50. Usually the proportions are 100g/3.5oz per large egg. so if making 3 eggs worth (for 3-4 servings) use a total of 300g flour in a 50-50 proportion.
I also share many tips & tricks I learned in over 20 years experience in making fresh pasta. I also show you some tips when using the cutting accessories and finally, I show you how to keep your pasta machine in tip top shape so that its always ready to make pasta when you are.
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