These 3 videos are designed to show you how to make fresh pasta by hand in the traditional Italian manner - adding fresh eggs into a well of flour and slowly incorporating them with a fork, working the dough by hand, and rolling it out paper-thin before cutting it to size.
This first video is from Italy's #1 food web site, GialloZafferano.com, or Yellow Saffron. The English voiceover smoothly translates the content while the host demonstrates how to form the dough and roll it out for various pasta shapes using a standard rolling pin.
This second video, by Michael Ruhlman, demonstrates another way to roll the pasta out to a paper-thin sheet using a large rolling pin (or large dowel) by wrapping the dough around the pin and gently pressing the dough out to the side along the pin itself. While it looks like a fairly simple process, it takes a bit of practice. That said, the host manages to master the technique during the course of the brief video.
And finally, the third video shows a very experienced Italian cook rolling pasta out using the same method in fast forward. Perfetto! No translation required.
This is the traditional Italian old-school method of making fresh pasta dough by hand using a well of flour and fresh eggs, kneading the dough and rolling it out by hand before cutting it into the desired shape.
3 1/4 cups of all pupose flour
a pinch of salt
4 large eggs, broken into a small bowl.
Make a pile of flour on your work surface.
Make a large well in the middle of the flour, large enough to hold the eggs.
Add the eggs to the center and add the pinch of salt.
Using a fork, slowly break the yolks with a fork and beat the eggs lightly. Be sure to keep the walls of flour intact to contain the eggs.
With the fork, bring the flour little by little into the eggs, continuing to incorporate them.
When the eggs have become more pasty, you can then begin to use your fingers to bring the flour into the center and mixing the dough together.
Once the eggs have been completely worked into the flour, knead the dough for at least 10-15 minutes. You can use a small spatula to collect any bits of dough on the surface and work them back into the dough. This recipe makes enough for 4.
The correct kneading process: knead the dough, turn it 90 degrees and then knead it away from you using the palm of your hand. Turn the dough again and repeat. This will result in a smooth and uniform pasta.
Wrap the dough in plastic wrap and let it rest for about an hour. This renders the dough relaxed, yet elastic and easy to work with.
Unwrap the dough and begin to roll it out with a rolling pin. You want the dough to be as thin as a piece of paper!
Hold the dough with one hand, push the rolling pin out with the other hand to elongate the dough. Then turn the dough 90 degrees and repeat. Put pressure on the pin when moving away, and release the pressure when bringing it back. Continue until you have the proper thickness.
To create long pasta shapes (fettuccini, tagliatelle, pappardelle, etc.) fold or roll the dough into a log and cut to the desired thickness.
Fettuccini is about 1/8 of an inch, tagliatelle 1/4 inch and pappardelle 1/2 inch. use flat sheets to cut bow ties (farfalle) and lasagna sheets that also work for cannelloni. Small pieces are perfect for soup.
For each serving of pasta, you'll need 1 egg and one cup of flour.
Fresh pasta can de dried and stored for use later. To freeze fresh pasta, place the dried pasta in nests or in carefully folded portions on parchment paper and freeze overnight. Then transfer to a large freezer bag. To cook, just add to boiling water. No need to thaw first. NOTE: fresh pasta only takes 2-5 minutes to cook so watch it carefully!!
There are a number of pasta dough recipes out there and this one is very simple. Just flour, large fresh eggs and just a pinch of salt. Other recipes use olive oil, a blend of flours, and water. Try a few and see what works best for your family. Share your results with a comment!
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