How to Make Giada’s Fresh Pasta Dough (video)

This is a brief video from Food Network star Giada De Laurentiis on making a moist, tender fresh pasta dough using a food processorhand kneading and an electric pasta machine. I have added some tips and techniques to Giada's fresh pasta dough recipe to help fill in some gaps. Enjoy!

If you have trouble getting the video to load, click to watch it here.

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INGREDIENTS: 2 cups cake flour, 1 cup all purpose flour, 4 egg yolks, 1/4 cup of olive oil, salt and up to a half cup of cold water.

1. Add the flour, egg yolks, olive oil, and salt to the food processor and mix until the eggs are blended. Drizzle in the cold water very slowly just until the dough comes together. It should form a nice moist ball but not be too sticky. If it gets too sticky, just add more all purpose flour, a tablespoon at a time.

2. Turn the dough out onto a floured surface and knead it by hand using the palms of your hands. Give the dough a 1/4 turn after each press. Knead the dough for about 5 minutes until it is a nice smooth ball.

3. Wrap the dough with plastic and let it rest in the fridge for 30 minutes.

4. Take the dough from the fridge and unwrap it on a floured surface. Cut the dough ball in half, then in half again so you have quarters. Use just one of the quarters at a time. Save the remainder wrapped on plastic in the fridge.

5. Flour both your hands and the board often to prevent the dough from sticking and loosing texture. Flatten the dough gently with your fingers until it is about an inch thick.

6. Set the machine to the widest setting, turn it on and run the dough through. Run it through again to thin it further, catching it gently with your open hand.

7. Adjust the setting to the next position and run the dough through again. Continue doing this until you have gone through all the settings and the dough is nice and thin.

8. Place the dough on a floured surface, add a touch of flour to the top of the dough.

TIP: Allow the dough to dry for 15 minutes so it cuts easily. Don't allow the dough to get too dry or it may crack as it is cut. If using the dough for stuffed pasta (ravioli, etc.) do NOT dry it first.

Fresh pasta

9. Put the cutting attachment on the machine. Carefully run the dough through the cutting attachment.

TIP: You may cut the dough into smaller pieces to make it more manageable but make sure that they are long enough to twirl on a fork.

10. Carefully lay the cut ribbons flat on your board - or drape gently into "nests". Add a dusting of flour and let them dry for at least 15 minutes before cooking.

How to Make Giada's Fresh Pasta Dough (from the video)

Prep Time: 1 hour, 25 minutes

Cook Time: 5 minutes

Total Time: 1 hour, 31 minutes

Yield: Serves 4

How to Make Giada's Fresh Pasta Dough  (from the video)

This time-saving recipe is for a light and moist pasta dough that is perfect for fettuccini, tagliatelle or pappardelle. Use any smaller, broken bits in soup.

Ingredients

  • 2 cups cake flour
  • 1 cup all purpose flour
  • 4 egg yolks
  • 1/4 cup olive oil
  • salt
  • up to a half cup of cold water

Instructions

  1. Add the flour, egg yolks, olive oil, and salt to the food processor and mix until the eggs are blended. Drizzle in the cold water very slowly just until the dough comes together. It should form a nice moist ball but not be too sticky. If it gets too sticky, just add more all purpose flour, a tablespoon at a time.
  2. Turn the dough out onto a floured surface and knead it by hand using the palms of your hands. Give the dough a 1/4 turn after each press. Knead the dough for about 5 minutes until it is a nice smooth ball.
  3. Wrap the dough with plastic and let it rest in the fridge for 30 minutes.
  4. Take the dough from the fridge and unwrap it on a floured surface. Cut the dough ball in half, then in half again so you have quarters. Use just one of the quarters at a time. Save the remainder wrapped on plastic in the fridge.
  5. Flour both your hands and the board often to prevent the dough from sticking and loosing texture. Flatten the dough gently with your fingers until it is about an inch thick.
  6. Set the machine to the widest setting, turn it on and run the dough through. Run it through again to thin it further, catching it gently with your open hand.
  7. Adjust the setting to the next position and run the dough through again. Continue doing this until you have gone through all the settings and the dough is nice and thin.
  8. Place the dough on a floured surface, add a touch of flour to the top of the dough.
  9. TIP: Allow the dough to dry for 15 minutes so it cuts easily. Don't allow the dough to get too dry or it may crack as it is cut. If using the dough for stuffed pasta (ravioli, etc.) do NOT dry it first.
  10. Put the cutting attachment on the machine. Carefully run the dough through the cutting attachment.
  11. TIP: You may cut the dough into smaller pieces to make it more manageable but make sure that they are long enough to twirl on a fork.
  12. Carefully lay the cut ribbons flat on your board - or drape gently into "nests". Add a dusting of flour and let them dry for at least 15 minutes before cooking.

Notes

Fresh pasta may be dried and stored in the fridge in an airtight container for up to a week. To freeze, place the nests on parchment paper on a cookie sheet. Freeze overnight, then put the frozen nests in freezer bags. Use within 2 months. To cook, just pop into boiling salted water. No need to thaw!

http://www.MyFavoritePastaRecipes.com/how-to-videos/how-to-make/how-to-make-giadas-fresh-pasta-dough-video/

TIP: FRESH PASTA COOKS VERY QUICKLY. You may want to test a piece first to see how long it takes before cooking the whole batch.

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