To get this complete recipe with instructions and measurements, check out my website: http://www.LauraintheKitchen.com
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Twitter: @Lauraskitchen source
I tried it but I didn't boil well it started to break off in the pot I gave up aaaahhh
Measurement is a key here lady!!!
No, I don't use a food processor. Bc it can get tough quickly. I like to mix and knead by hand.
Her pasta dough was far too wet….
Correct amounts per person are: 100 grams flour (75% Tipo “00” pasta flour, and 25% Durum Semolina flour), 2 teaspoons of Extra Virgin Olive Oil, 1 gram of fine sea salt and 1 egg per serving.
Just multiply the above amounts by how many servings are required.
When using a food processor, initially add all the ingredients, mix, and add flour/drops of water until the pasta dough forms a solid non-sticky ball with absolutely no moisture whatsoever on the sides of the container and the dough ball is not sticky at all.
Let rest for 30 minutes, dust with Semolina flour, and run through the pasta machine.
Be sure to wrap the pasta dough balls in cellophane to prevent them from drying out.
I watched so many utubes but how do u know which is the most widest. Why cant they say the numbers they use. I have a learning disability, I need the numbers.
can you freeze the fresh pasta? How long can it last for please?
I can’t find the recipient on your page? Just lobster ravioli
Can I use a blender?
Curious – what would happen if you baked pasta dough? Would it bake really flat and hard since there's no yeast or salt?
Can't find the recipe !!! Says not found !!!
How much flour ?
Why do you talk with an accent?! Ha ha just wondering. I do like your videos
Thank you for boosting my confidence by showing how to do it the easy way my friends now consider me to be quite cleaver
hi Laura. I cannot find the exact recipe. Any help pls?
I put in the episode number and it says that episode doesn't exist. Does anyone happen to have the correct measurements so we can actually make this?
Oh Jesus! Look at that pasta! How gummy and sticky it looks! And that are not pappardelle! -_- There are two kinds of pasta, the one best known around the world which is made just with semolina flour and water, and then homemade egg pasta whome recipe has just eggs, 00 flour and a pinch of salt, but no water and no olive oil!
25 tho?? I'm hating cuz you're young and successful and I'm old and getting by lol
After 3 attempts, I finally succeeded in making pasta tonight. It was so satisfying. 🙂
Not professional!… No measure by flower, eggs… And u know.. we don't have a pasta machine at home…. HACCP… Nails are colored 😬… Very bad… No like! 😠
Thank you so much for making fresh pasta dough so easy Laura.
if you make to much pasta can you freeze it
I just want everyone to know that on my computer, recipe #270 is not pasta dough. I really wanted to make this, but the ingredients just are not listed. EVERY recipe that Laura makes comes out beautifully. she is the best. xo
The recipe does not ampere on the web
Es Fantasticaaaaaaaaaaa,,, simplicity is genius, in cooking who needs measurements when they know what they are doing?
Answers for the people who view this in the future. Three eggs used which normally requires about 2 1/2 cups of flower. Just add it slowly until it's soft at the beginning and elastic after kneaded. How to cook; Boil water and place 1-3 sheets at a time for 90 seconds a piece and transfer to a cold water bath to stop cooking before using. If you want a more authentic Italian taste, replace one of the eggs for two egg yolks.
honestly Laura, I thought this over quite extensively however I really don't think I can consider you a legitimate Italian anymore after you used AP flour and a food processor to make pasta… smh
What's there to watch or learn ??
wow your eyes are amazing!!
"…you could play soccer with it at this point!" I died😂😂😂
i talk about u all the time and my mom is always like 'who is this laura person' lol i love youuuuuuuu
Corn meal and semollina are NOT THE SAME THING. Unsubscribing.
Oh no! You Didn't cover the pieces of dough on parchment paper. Dough dries out if you don't cover it.
why water? biggest mistake.
dear laura, can i use stand mixer instead of food processor?
Finding myself watching all your videos in the past few months. Great info with happy delivery.
is this pasta for lasagne too,can i ude for make lasagna?
How do you control the dough? My dough goes everywhere in the press making it more irregular shaped. It doesn't fit well on my ravioli press.
ALL PERRRPUS FLOUR
hi laura how much the cup of flour
You shuld have used 30 % of semolina flower.
i am no italian however you dont put salt to the pasta dough as recipe will have the salt from the sauce. you dont use oil, neither water. it was it gummy…
I can't wait to try this one day 😊
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