Chapters:
00:00 Introduction
00:19 Recipe overview
01:12 Ingredients
02:34 Separate the eggs
04:00 Make the pasta dough
09:49 Rolling out dough to noodles
15:04 Storing fresh pasta
15:30 Cooking fresh pasta
18:42 Taste Test
Written recipe:
Home-made pasta is a gift. This one is a little luxury to make for the people you love – family, friends, and yourself.
Why should you make fresh pasta? It’s extravagant and special. It tastes deeply fatty, silky, and chewy from the eggs. You’d be surprised at the reaction people have that you made pasta for them. It’s a great skill to have and I find the process to be meditative. You can also customize the flavour, such as incorporating black pepper, basil, spinach, or anything you want right into the dough.
If this is your first time making fresh pasta, remember this is a skill that gets better over time. It’s a learning experience! Have a bag of dry pasta around for a backup and it will be a much more relaxed pasta making experience. I believe in you.
Theme song by the amazing Lex Friedman.
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6 Comments
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Personally I would crack where your egg is facing up, pour the egg on your hand and separate the egg yolk that way
Another knock out of the park video! Thank you Marko! Thank you for breaking things down to what feels manageable. Although my hips probably don't need any more pasta. 😀
I also have to ask, off topic, where did you get your dishes with the edge-lip? They're stunning!
This pasta is delicious, and I deeply appreciate it's role in the "Lasagna of Sadness"
This was so fun. I'm going to try it out. Can you link to your pasta roller?
Love it!!! 🙂 🙂
Preparation dish is so beautiful