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