To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
Official Facebook Page: http://www.facebook.com/LauraintheKitchen
Twitter: @Lauraskitchen
Homemade Fresh Pasta Dough Recipe – Laura Vitale – Laura in the Kitchen Episode 270
Homemade Fresh Pasta Dough Recipe – Laura Vitale – Laura in the Kitchen Episode 270
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It reeeally bothers me that she never gives any measurements…
C’mon 25… Shouldn’t you cough a few times when you say that. . If that’s
true I’d hate to see what you look like when your 35.. All that aside
though great cook and love the recipe. Cheers. .
I like her. She’s cool. But it’s just annoying how the way she talks.
Who else sits here and watch her videos and click on a new video, without
checking the measurements or making the food. And Laura, do you have a
restaurant, because if you do I’m definitely going there next time I’m in
New Jersey.
Laura, so if you are using that pasta on the same day, do you have to hang
it to dry? or do you only have to dry it if freezing it???
instead of processor can I use mixer? with mixing dough
for anyone that wants to know how to store fresh uncooked pasta, it has to
be frozen or dried out. I freeze the sheets myself, fold them and wrap with
wax paper or cellophane. When I am ready to use them I defrost them for
20-30 minutes then cut what I want. Also, you can make a bunch of ravioli
freeze them cooked or uncooked. Lay them on a cookie sheet to freeze
separately then put them, frozen, in a bag. Defrost for 1/2 hour then cook.
They float when fully cooked.
Can I also use this for a lasagna?
She’s only 25 in 2011. I was 23. Couldn’t believe she is only 2 years older
than me and its now 2015. So now she’s 28, turning 29 and I’m 26, turning
27. Thought she was truly from 30-35, give or take. I’m surprised. She’s
simple and sound’s like a typical everyday, Italian … New Yorker. That’s
just how they sound overall. Her recipes are quite good, straight forward
and clear. I enjoy them.
For people who want the exact amount of ingredients, this recipe is in her
page:
http://www.laurainthekitchen.com/recipes/pasta-dough/
In here it says:
INGREDIENTS FOR PASTA DOUGH:
-2 3/4 Cups of Flour
-3 Eggs
-1 tbsp Olive Oil
-1 tsp pf salt
-1/4 cup of water
Laura needs to do an episode naked
wait… how do u cook em?
#helpmeLaura
I didnt have a pasta machine, a rolling pin or a ravioli form(cut out) .
Since its hard to find, where i live. But i did use a old honey bottle and
a vase to get the form for the ravioli. The pasta gets quit thin, if you
have alittle patience. Thanks for the recipe.
Is it possible to make a large batch and freeze? And if so, how would you
thaw and cook the pasta
Hi Laura,
What is the brand of that pasta maker? I think i might have the same one!
can do a video on how to properly store the fresh pasta “freezing it and
then thawing it out and cooking it or just cooking it straight from the
freezer?” “or drying it out and cooking it” i say this cuz i love
the recipe but i don’t wanna have to make it the pasta right before cooking
every time i’d like to store some up for later! thanks!
How much flour is used for the pasta dough?