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  1. Ohhh Ms. Laura, Thank you, thank you. You explain things so perfect. I love you videos. I show them to my daughter and my son, so they can keep up with their heritage. I was adopted to a french father and Scotches mother. I used to a professional cyclist, until I lost my legs. I want my children to be proud of their heritage., both Dutch and Italian

  2. Just wondered what I did wrong I’ve been making your water based pasta and also egg based pasta since covid but today I went to make a batch of the water based to do my wife’s fav parappedelle in the food processor instead of taking a bit long as usual it zipped it together rather quickly and was super wet ! Too much water ? Or too hot of water temperature, the second Batch I did the exact same way came out fine !

  3. If I made the pasta sheets and then froze the sheets then want to make Ravioli with the frozen sheets. How do I use the sheets after freezing so u just dethaw or do u have to soak or moisten then? Cause there are stuff and harder then when fresh so I’m unsure how to do that

  4. I love you, your recipes and videos but I wish you would give exact measurements of your ingredients at the beginning of your videos. Have trouble getting the recipes very often. Could not find this fresh pasta one.

  5. While you were kneading dough straight out the food processor I thought to myself… I never seen pasta dough look SO SOFT. Thank you for making this video. I am learning how to make pasta by hand.

  6. Here are the real measurements. I made two types of pasta with this recipe a few hours ago and it was perfect. No more scratching your head like I was.

    2-1/3 cups of all purpose flour
    1 Tbsp. olive oil, can sub with canola oil
    3 eggs
    1 tsp. salt
    1/3 cup lukewarm water

    Made other recipes on here and was like playing with clay. Make sure and knead for at least 7 minutes and let sit at room temperature for 20 minutes to let the gluten activate.

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