How to make fresh egg pasta dough
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- čas přidán 1. 06. 2024
- Pasta Evangelists' head pasta chef Roberta D’Elia shows you how to make fresh pasta dough. She will lead you through her authentic Italian pasta recipe with a step-by-step guide to making classic egg pasta dough so that you are ready to make tagliatelle, pappardelle, ravioli, or many other shapes made with egg pasta. She'll also share the best pasta making techniques and give you her tips and tricks to master making fresh pasta. If you’ve ever wanted to make fresh homemade pasta from scratch, this will give you all the information you need!
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Fresh pasta recipe: pastaevangelists.com/pastarecipe
Timestamps below to guide you through the video:
0:00 Introduction
0:18 Ingredients for egg pasta dough
1:10 Ingredient amounts for serving of fresh pasta
1:27 Making the egg pasta dough
2:09 Whisking together the egg pasta dough
3:13 Kneading the egg pasta dough
3:47 Resting the egg pasta dough
3:57 Rolling out the egg pasta dough
6:22 Resting the sfoglia, or egg pasta dough sheet
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Ingredients you'll need:
- ‘00’ Flour
- Eggs
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Your voice reminds me somewhat of Gennaro Contado, smooth limpid Italian with a little touch of London east end. The huge pasta ribbon looks so fun.
Short and sweet. Informative and confident. You can tell she's from Northern Italy because she's not trying to convince us that semolina is better lmao.
Gonna try it right now!
Looks amazing! Thanks for sharing:)
Just signed up to this, best thing I have done in a while. So much inspiration
Amazing!!! So much attention to the details!
Great technique thanks for the video
Magnifico me gusto tu explicación y ya lo hice (resulto) deliciosa Gracias por compartir
Well, I made this recipe today and the dough is covered and in the fridge for making tomorrow! Wish me luck :)
merci!!! wow!! nice!!
Wow! Omg! The way she works on making that dough! So professional!
Good video
Grazie Roberta with your tips I've made different pastas I want to add to my portfolio next year
Fantastico! You're so welcome!
@@pastaevangelists grazie assai
@@pastaevangelists 🆘🆘🆘Hola tesoro me acabo de subscribir y ya tienes una alumna nueva. 😜😜Podrías por favor decirme si la harina 00 es la harina de fuerza.?. O simplemente con decirme la cantidad de proteína me basta para entendernos 🙏🙏. Te sigo desde España. Agradecería respuesta para aprender bien una buena base para tener una buena receta.😁😁 Muchísimas gracias por aportar y regalarnos tu experiencia y conocimientos y sobre todo cuídate muchísimo. Un saludo 😍😍💕❤️💕❤️👌🌈🌄🍀🍀
Can I freeze this and use it. Also, please let me know can I use this for lasagnya sheets?
I have a lovely pasta machine but even rolling the dough on number 5 literally looks and feels double the thickness that looks like on this video? I have to turn it past even number 7 to get the thinness you show here? Maybe I need a new machine but it was a good quality one
x Love your channel x
Thank you for showing can I make lasagne with same dough
Hi :)
Where do you put the dough when you leave it to rest? Can we leave it in in the kitchen environment or should we put it in the fridge?
in the fridge to avoid drying out
Hey, do you roll out the pasta on number 0 3 times and the rest 3 times or once?
Most chefs I’ve seen say to run through each level three times. Vincenzo’s Plate has a good tutorial for egg pasta.
bread flour and regular eggs ok?
I'm in love with this woman. Not even sorry
She has the same accent inflections as gennado contaldo haha Italians who's lived a long time in England
Can this dough be used for ravioli?
Yes it can!
@@pastaevangelists 👍🏻💗
You say 00 Flour is high in carbs, isn't it the high protein and gluten content that makes it ideal for pasta?
Which type of machine do you use?
We use the Marcato pasta machine but there are a variety of types out there that work well!
Ee.. starTh Eeee... tzero tzero 😂
You are short & lovely & beautiful & Awesome chef & yummilicious😊🌷🌸🌹🥀
Four eggs? I saw five yolks ?
I did it with 4 eggs and the dough ended up suuuper dry. Had to add water. Next time I’ll try 5 eggs
@@travelingduo7523 the same thing happened to mine. Probably needed better quality, larger eggs.
@@FaithSheikh I used organic XL eggs 😅 I guess she uses Jumbo ones 😂
@FaithSheikh how many sheets did it make ?? Should I double the recipe if I making large casserole dish ? First time making past dough
Just lovely & beautiful & yummilicious 😋❤💓 💋 🌻🌷🌸🌹🥀🫒🍀🌾 teacher
00 is the grind, I could grind a rock to 00. It has nothing to do with the type of flour. I am none the wiser.
You are wrong, the numbers refer to the mineral content in the flour after grinding.
@@lt4801 I beg to differ