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Fresh pasta only uses a couple of ingredients to make, and tastes delicious. In this clip from the America’s Test Kitchen Cooking School, Bridget demonstrates the technique for making and shaping fresh pasta so it that you can make lasagna, ravioli, or cut pastas like fettuccine and tagliatelle.
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I love America's Test Kitchen. I have been making Pasta for 40 years and this to me looks like "how to massage a noodle." There are so many steps you can cut when you've done this a lot. If it sits or not, makes no difference; whisk the eggs or not makes no difference. Roll them thick once twice till it has the shape you want. Roll them thin and cut the length you want. Then on to the cutting. 3/4C flour for every egg, one egg per person eating. Their details on the texture are good. Try some olive oil in the mix, it keeps them from drying while rolling out. 1/2 teaspoon for each egg is good to start. Too sticky and they are hard to work with, too dry and they are difficult to roll out but there is a lot of wiggle room either way.
Thank you, great info and helpful tips! I'd love to find out how to make flavored fresh pasta. I'll see if you've made videos about that.
🙏🙏👍👍
very god tutorial.
surely somone who loves food to the point they watch it is probably overweight and has no idea how to use a rifle
Thkssssssss alot for show us thkssssss
😍😋😘❤🌾🌹🌷🌸
This is cool. We're gonna try this on our show, Kookin' with Kid Troy. Thanks for sharing.
I have found that bread flour makes a chewier better bite pasta.
It’s so interesting how things have changed. You shouldn’t use the same flour when you roll it as it will soak into the flour. You should use rice flour or semolina.
0 – the number is not pronounced 'oh' – it's 'zero' i.e 'double zero' flour
About the eggs…I might suggest you process ( pulse)them first in the food processor … then add the flour
corn flour in between sheets prevents them to sticking together
Finally, a way to encourage me to use my Atlas 150.
How much is 1 american cup? Metric would be a bit less insular.
Why is that most say to let pasta air dry (there's even pasta drying racks) after it's cut and here she covers it with cloth? Anyone knows?
This gave me super anxiety
I LOVE my hand crank pasta machine. It was a present 20 years ago and I have made countless miles of pasta since. Get one, you will not dissapointed!
Thank you sooooo much for the basic proportions! I now can make smaller amounts using the 2/3 c flour to 1 egg formula! As a new widow, small portions is so handy!
Me ends up with a clump of fettuccine after cooking 🤦🏽♀️
I'll definitely make this quick question, once my water is boiling and I add the pasta how long should I keep it in the water? My understanding is that fresh pasta cooks very quickly.
Another quick question, no oil on the recipe?
Thank you.