YOU don’t need a pasta machine!
You can make three shapes of homemade egg pasta:
Tagliolini - 3mm
Tagliatelle - 7mm
Pappardelle - 13mm
#homemade #pasta #freshpasta #italian
Fresh Homemade Pasta Dough: Tonight's Family Hit!
Welcome to our YouTube channel! Today, we are going to show you how to make a delicious tomato pasta dough recipe from scratch. This homemade pasta dough is easy to make and will elevate your pasta dishes to a whole new level. Whether you are a seasoned chef or a beginner in the kitchen, this recipe is perfect for anyone looking to create their own fresh and flavorful pasta. Let's get started!
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Tools You'll Need to Make a Tomato Pasta Dough Recipe:
Before we dive into the recipe, let's gather the tools you'll need:
Mixing Bowl: A large mixing bowl will be used to combine all the ingredients and form the dough.
Pasta Machine: While not necessary, a pasta machine can be a great tool to help roll out the dough and create perfect pasta shapes. If you don't have a pasta machine, don't worry! You can still make the dough by hand and roll it out with a rolling pin.
Knife or Pasta Cutter: This will come in handy when cutting the rolled-out dough into your desired pasta shape.
Ingredients for a Tomato Pasta Dough Recipe:
340 grams (~2 3/4 cups) of flour: You can use all-purpose flour or 00 flour for a more delicate texture.
2 tablespoons of tomato paste
2 tablespoons of water
2 eggs
1 tablespoon of olive oil
1 teaspoon of salt
Note: I aimed for 60-65% dough hydration.
How to Make a Tomato Pasta Dough Recipe:
In a large mixing bowl, combine the flour and salt. Create a well in the center.
Add the water, tomato paste or puree, eggs, and olive oil into the well.
Using a fork, gradually mix the wet ingredients into the flour until a dough begins to form.
Once the dough starts to come together, use your hands to knead it on a lightly floured surface. Knead for about 5-7 minutes or until the dough becomes smooth and elastic.
Shape the dough into a ball and wrap the dough with plastic wrap to prevent the dough from drying out. Let the dough rest for 20-30 minutes to allow the gluten to relax.
Next, set up the pasta machine with your desired pasta cutter attachment.
Then, dust the pasta dough lightly with flour. Cut the dough into 4 equal pieces, shape the dough into a ball, and roll it out with a rolling pin into a rectangular shape.
The next few steps are about making the pasta sheets. If you are making spaghetti strands of pasta, set the thickness on your pasta machine at 0. Feed the dough through the pasta roller 3 times before changing the setting. Lightly dust the dough as needed to prevent the pasta from sticking. Change the thickness setting to 1 and run the dough through 3 times.
Repeat this process by increasing the thickness setting by 1 and running the dough through 3 times each time the setting changes. Stop at thickness setting number 6.
Once you have the desired thickness, sprinkle a bit of flour on both sides of the sheet. Cut the dough sheet in half and leave it on the counter for 5 minutes to dry. This helps the dough from sticking when cutting it to your desired shape.
Cut the pasta dough into your desired shapes and sizes.
Now that you have strands of pasta noodles, hang the pasta to dry for at least 30 minutes before cooking.
Cook the pasta in boiling water for 2-3 minutes and strain.
Serve with your favorite sauce, and enjoy your fresh pasta at home.
What To Serve with Tomato Pasta Dough Recipe:
Now that your delicious tomato pasta dough is made, you're probably wondering what to pair it with. Here are some ideas:
Classic Tomato Sauce: A simple and flavorful tomato sauce made with fresh tomatoes, garlic, and herbs will perfectly complement your tomato pasta dough.
Creamy Alfredo Sauce: The rich and creamy Alfredo sauce is an indulgent choice for tomato pasta dough.
Pesto: The vibrant flavors of pesto made with basil, pine nuts, and Parmesan cheese add a refreshing twist to your tomato-infused pasta.
Making your own tomato pasta dough from scratch is a rewarding experience that allows you to control the ingredients and customize the flavor to your liking. With just a few simple steps, you can create a vibrant and delicious pasta dough that will impress your family and friends. So, put on your apron and get ready to enjoy the best homemade tomato pasta you've ever tasted! Don't forget to subscribe to our channel for more mouthwatering recipes. Happy cooking!
#tomatopastadough,#tomatopastadoughrecipe, #pasta, #pastadough, #pastadoughrecipe, #dinnerideasforfamily, #dinnerideasfortonight
Easiest $3 Pasta | Meals That Got Me Through College
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How to Make 29 Handmade Pasta Shapes With 4 Types of Dough | Handcrafted | Bon Appétit
In this episode of Handcrafted (fka Beautiful Butchery), the Pastaio of Eataly Flatiron, Luca D'Onofrio, shows Bon Appétit how to turn four types of pasta dough -- egg pasta dough, spinach pasta dough, cuttlefish squid ink pasta dough, and semolina pasta dough -- into beautiful, handmade pasta shapes.
Semolina pasta is a southern Italy specialty. From that dough, Luca makes cavatelli, malloreddus, lorighittas, cencioni, capunti, strascinati, culurgionis, and sagne incannulate. From the egg dough, D'Onofrio makes fusilli al ferretto, tagliatelle, tortellini, farfalle, garganelli, anolini, cappelletti, tagliolini, agnolotti, sacchetti. From the spinach dough, Luca makes foglie d'ulivo, trofie, fagiolini, and pappardelle. From the cuttlefish squid ink pasta dough, D'Onofrio makes orecchiette, strichetti, fettuccine, and corzetti.
--
0:00 Introduction
0:51 Cavatelli
1:14 Malloreddus
1:46 Lorighittas
2:25 Cencioni
2:57 Capunti
3:40 Strascinati
3:57 Culurgionis
6:00 Sagne Incannulate
7:25 Fusilli al Ferretto
8:07 Tagliatelle
9:09 Tortellini
10:58 Cappellacci di Zucca & Tortelli Piacentini
13:13 Farfalle
14:00 Garganelli
14:38 Anolini
15:40 Cappelletti
16:33 Tagliolini
17:08 Agnolotti
17:59 Sacchetti
19:45 Foglie d'Ulivo
20:19 Trofie
20:58 Fagiolini
21:31 Pappardelle
22:18 Maccheroni alla Chitarra
24:12 Orecchiette al Nero di Seppia
24:44 Strichetti
25:21 Fettuccine al Nero di Seppia
25:44 Corzetti
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
The Best Tomato Sauce You'll Ever Make (Restaurant-Quality) | Epicurious 101
Professional chef Lish Steiling helps you unlock the secret to making restaurant-quality tomato sauce at home. Learn the techniques necessary to raise your game with this Italian cuisine staple to professional levels of goodness.
Producer: Mel Ibarra
Director: Gunsel Pehlivan
Talent: Lish Steiling
Director of Photography: Kevin Dynia
Editor: Jared Hutchinson
Sr. Culinary Director: Kelly Janke
Culinary Producer: Denise Ginley
Culinary Associate Producer: Leslie Raney
Line Producer: Jen McGinity
Associate Producer: Tim Colao
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Cam Op: Jeremy Harris
Audio: Michael Guggino
Production Assistant: Justine Ramirez
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Ben Harowitz
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler
--
0:00 Tomato Sauce 101
0:22 What’s Pomodoro Sauce?
0:39 Chapter One - Prep
2:12 Chapter Two - Cooking
5:22 Chapter Three - Saucing The Pasta
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ABOUT EPICURIOUS
Browse thousands of recipes and videos from Bon Appétit, Gourmet, and more. Find inventive cooking ideas, ingredients, and restaurant menus from the world’s largest food archive.