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Emeril Lagasse Pasta & Beyond – How to Make Perfect Spaghetti (1 BATCH Recipe) | Cooking with Claire

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Follow Chef Claire’s easy recipe for making fresh spaghetti in Emeril’s Pasta & Beyond pasta maker using the spaghetti pasta-shaping disc shot at the Emeril Everyday in-house test kitchen. This recipe makes 1 batch of homemade spaghetti, about 1/2 lb. pasta that’s perfectly textured and ready to boil!

TIP: Watch Chef Claire’s tips and tricks like how to measuring dry ingredients correctly and how to use the pasta cutter to clean the pasta shaping discs after you use them.

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Emeril’s Spaghetti Recipe
(1 Dry Batch Container = 1.25 Measuring Cups)
Makes 1 Batch (½ pound)

Ingredients:
1 Dry Measuring Container filled with all-purpose flour, leveled
½ tsp. salt
1 large egg, beaten
½ tbsp. olive oil
water

Directions:
1. Place the Spaghetti Pasta Disc on the front of the Pasta & Beyond and tighten the Screw Cap slightly over the Pasta Disc.
2. Use a scoop to add the flour to the Dry Measuring Container. Add the flour and salt to the Mixing Chamber. Close the lid.
3. Beat the egg and add the egg and oil to the Liquid Measuring Container. Then, add the water to the Liquid Measuring Container with the egg and oil until you reach the 70-mL line on the container. Stir to mix all the wet ingredients.
4. Press the Power Button and then press the Batch Button once to select one batch. Then, the Pasta & Beyond will begin mixing.
5. Slowly add the liquid to the Mixing Chamber along the entire length of the slot in the lid while the Pasta & Beyond is mixing. You can use a spatula or fork to push any remaining liquid ingredients into the Mixing Chamber.
6. The Pasta & Beyond will pause to let the dough rest and then begin turning in the opposite direction to begin extruding the dough. If the dough is extruding too slowly, you can add about 1 tsp. of water at a time to moisten the mixture in the Mixing Chamber. You can return any extruded dough to the Mixing Chamber to re-mix the dough and improve its consistency.
7. While the pasta is extruding, cut it to size using the Spatula/Cleaning Tool with a downward motion. Cut to your desired length. For most pasta, cut at about 10 inches for each portion.

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22 Comments

  10. I tried with almond flour today and added a bit more water and it didnt work ..does anyone have the perfect ratio..I am keto and do not use all purpose flour ..thank you for your help 🙂 a link to it would be much appreciated

  18. Hi, Claire! I just ordered my pasta maker. Couple of questions ( that may have already been addressed. B U T, I don't have time to watch all of these videos, to find out. I'm a baker- Do the recipes come with weights for the flour? Sifting the flour- yes, no, doesn't matter? Double zero flour- takes a little longer to hydrate- Use- don't use? 😂 Sorry, I'm a kitchen tech- nerd. Oh, one more- adding other ingredients- should that be part of the dry measure, or it can be all by itself? Example- bullion for Cx- dumplins?

  19. MY husband used this machine for the first time today and used the basic pasta recipe in the book that came with the machine. It said to use three measures of flour and it turned out like crap. He started over with the recipe used in this video and it came out just fine.

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