Homemade Pasta: Making and kneading dough
Giuliano Hazan makes egg pasta
Homemade Pasta: Making and kneading dough
RecipeFlow
Recipeflow.com is the ultimate food blog for all your cooking needs! Our collection of over 5000 recipes from all around the world will provide you with endless inspiration. Whether you're a beginner or an experienced chef, Recipeflow has something for everyone. We update our blog every week with new recipes and cooking tips, so you can stay up to date with the latest trends in the kitchen. If you're looking for something easy and quick or something exotic and complex, our recipes are sure to tantalize your taste buds. So come join us on this delicious journey - explore our recipes, cook them up in your kitchen, then share your experiences with us in the comments section! Bon Appetit!
Check out this video on YouTube:
Thanks!
Never made pasta before, perfect dough on the first try, thanks to your video. It was delicious 🙂 greetings from Belgium!
How many egg for 100 gr flour ?
This was a great video, which added a lot more "feel" of what "should" happen for those inexperienced (like me) than a lot of the cold-hard-recipes you find. However I found for my purposes I had to use much less flour (closer to a half cup per egg). Not sure why, perhaps the brand of all-purpose flour I used. I previously used another recipe (Kitchen-Aid) that also used way too much flour (which I didn't realize at the time), but this video helped me "learn" what I'm actually looking for and how to judge the dough as I go along.
From now on when I use my Kitchen-Aid pasta roller and ravioli maker I'm using this method for the dough instead. Making the dough in the Kitchen-Aid just doesn't produce as good of a result, and doesn't let you account for differences in flour type, humidity, egg size, etc.
all i ever buy is self riseing would that work?
I'll be making this tommorrow.
…for different regions of Italy (why didn't I think of that?!). In addition, you've taught me the "why's" of doing things. I love this, as I'm very analytical. I can't believe I'm not Italian…I love the food, language, culture, architecture, and landscape! I'm excited to see if you have other pasta-making videos – I hope so!
Thank you! You have no idea how much I appreciate you posting this great tutorial (the best I've seen so far). I wish I had an Italian grandmother to teach me how to make beautiful fresh pasta. Alas, I've been researching off and on for years to find the "right" technique and recipe. I've found some recipes call for flour and egg, some flour and egg yolks, some add salt and/or oil. Until today, I've been puzzled by the inconsistencies. You've taught me there are different recipes for different
the finger comment…. lol
It's 100g of flour to 1 egg
Oh… thank you so very much for this video. Your explanation on home made pasta dough is so clear. And you even explain the technique on how to place the hands for kneading. Excellent video. I'm subscribing to your channel right now. THANKS!
I've never heard the use of cold surfaces/environments either. My Lebanese grandmother grow up with Italians and thus, learned to make pasta from them and always stressed the importance of warmth. The same case when making Middle Eastern breads and pastries.
thenk you
You have a lovely voice and a lovely style of teaching! I've been inspired to try making this pasta, thank you 🙂
Granite isn't inherently cold; it will be at room temperature just like everything else in the room. Anything else would be a violation of the Second Law of Thermodynamics. Granite ==feels== cold to your hand because it's cooler than body temperature and it conducts heat well. If your ingredients are at room temperature, they'll be at the same temperature as the granite and there will be no heat transfer between them.
thanks for answering. I am an Italian American but was raised with my Nonna and family around that cooked all the time and spoke Italian too! So other than location..i feel I am so close to the Italian culture Because Nonna usaed to talk about her family and town. But now everyone is gone and I don't hear the Italian spoken anymore..i miss it. So now i want to start cooking all those traditional meals that my dad, mom and Nonna used to cook.
Tell me do you have a vid on eggplant parmesano? MamaM
thanks for answering. I am an Italian American but was raised with my Nonna and family around that cooked all the time and spoke Italian too! So other than location..i feel I am so close to the Italian culture Because Nonna usaed to talk about her family and town. But now everyone is gone and I don't hear the Italian spoken anymore..i miss it. So now i want to start cooking all those traditional meals that my dad, mom and Nonna used to cook.
Tell me do you have a vid on eggplant parmesano? MamaM