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A simple, 4-ingredient recipe for homemade fresh pasta dough. This step-by-step guide shows you how to make chewy, tender pasta from scratch, with or without a machine, and includes tips on different flours and shaping techniques.
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Combine flour, eggs, salt, and olive oil on a countertop. → Knead the dough by hand for 10-15 minutes until smooth and elastic. → Wrap the dough and let it rest for at least 30 minutes. → Divide, roll out the dough into thin sheets using a pasta machine or rolling pin. → Cut the sheets into your desired pasta shape, such as fettuccine. → Cook in salted boiling water for 3-5 minutes.
Combine flour, eggs, salt, and olive oil on a countertop. → Knead the dough by hand for 10-15 minutes until smooth and elastic. → Wrap the dough and let it rest for at least 30 minutes. → Divide, roll out the dough into thin sheets using a pasta machine or rolling pin. → Cut the sheets into your desired pasta shape, such as fettuccine. → Cook in salted boiling water for 3-5 minutes.
A simple, 4-ingredient recipe for homemade fresh pasta dough. This step-by-step guide shows you how to make chewy, tender pasta from scratch, with or without a machine, and includes tips on different flours and shaping techniques.
Pour 2 to 2 1/4 cups of flour onto a clean countertop and form a large well in the center, creating a 'volcano' shape.
Crack 3 large eggs into the well. Add 1/2 tsp of salt and 1 Tbsp of olive oil directly over the eggs.
Using a fork, begin to beat the eggs in the center. Gradually start incorporating flour from the inner walls of the well into the egg mixture.
Continue mixing until a shaggy dough forms. Use a bench scraper to help fold and incorporate the remaining flour until it comes together into a rough ball.
Knead the dough by hand for 10-15 minutes. Use a pushing and folding motion with the heel of your hand. The dough will transform from shaggy and rough to smooth and elastic.
All-purpose flour works perfectly well, but '00' flour will result in a silkier, softer dough that is easier to roll out, especially by hand.
The amount of flour needed can vary depending on the size of your eggs and the humidity. If the dough is too sticky, add a bit more flour. If it's too dry, you can add a teaspoon of olive oil.
Resting the dough is a crucial step; do not skip it. It allows the gluten to relax, making the dough much easier to roll.
To store fresh pasta, you can form the noodles into nests, let them dry slightly, and then freeze them on a baking sheet. Once frozen, transfer to an airtight container and store in the freezer for up to a month. Cook directly from frozen.
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