Giada De Laurentiis’ Fresh Pasta | Giada At Home | Food Network

Giada offers us her tips on develop a basic pasta dough that can be utilized to make an endless amount of pasta meals!
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Fresh Pasta
THANKS TO GIADA DE LAURENTIIS
Level: Easy
Total: 45 min (consists of resting time).
Active: 15 min.
Yield: 1 1/4 pounds pasta dough.

Components.

2 cups cake flour.
1 cup all-purpose flour, plus additional for cleaning.
4 large egg yolks, at room temperature level.
1/8 teaspoon kosher salt.
1/4 cup extra-virgin olive oil.

Instructions.

Unique equipment: Unique devices: pasta rolling maker or pasta rolling attachment for a stand mixer.

Location the cake flour, all-purpose flour, egg yolks and salt in a food mill. Pulse to combine. With the device running, gradually add the oil then 1/3 to 1/2 cup water up until the mix forms a dough (the dough must stick if pinched in between your fingers). If necessary, add extra water, 1 teaspoon at a time if the dough is too dry.

Place the dough on a gently floured surface area. Collect the dough into a ball and knead until the dough is smooth, 5 to 8 minutes. Cover with plastic wrap and refrigerate for 30 minutes.

Cut the dough into quarters and press flat. Run each piece of pasta dough a number of times through a pasta-rolling maker, adjusting the setting each time, up until the pasta has to do with 1/8 to 1/16-inch thick. Cut the pasta into the wanted shape and usage as needed.

Cook's Note.

The pasta dough can be rolled out by hand. Cut the cooled dough into quarters and utilizing a rolling pin, roll out the dough up until 1/8- to 1/16-inch thick.

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Giada De Laurentiis' Fresh Pasta|Giada At Home|Food Network.

Giada De Laurentiis' Fresh Pasta | Giada At Home | Food Network

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About the Author: Yvette Cook

22 Comments

  1. Any substitutes for egg options if your vegan? Love your show…long time fan..I was an Italian in a past life…as much as I love pizza and pasta

    1. Just omit, and use only water. I hav a pasta maker, and there are recipes with just water.

  2. This seems so very, very wrong… from the get go. One should use (double zero) 00 flour and 1 egg yolk / 100 grams of 99 flour. No mention of durham semolina? I hope some real Italians weigh in on this nightmare?

    1. Her papardelle video she uses the correct ingredients as you’ve mentioned haha. This one is just super light and airy, not traditional but worth trying in my opinion!

    2. @Katrina D Maybe they shouldn’t call it “Italian Basics” then? Are we not supposed to be learning how Italians make pasta… from an Italian? If you watch/follow Pasta Grannies, a weekly series of senior Italians making their family/regional pasta recipes you will never see cake flour in a pasta recipe. I don’t even think Italians Americans would make pasta from this recipe. This is on par with Sandra Lee’s Kwanzza cake. <<< worth googling.

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