Fresh egg pasta ( pasta all'uovo ) Italian recipe
Комментарии:
youcreatea пишет: @moofeyy NO YOU CANNOT
yellowsaffron пишет: @Gapcoproductions1 Cook until it floats to the surface
yellowsaffron пишет: @sf5768 You can use the same dough: cut out many circles, prepare the stuffing you like, put a small amount of stuffing in the centre of one circle, brush the edge with egg yolk and cover with another circle of pasta, pressing with a fork to make them adhere perfectly
CranberryY пишет: can you make it in advance or the pasta would go hard?
bloodandwinearered пишет: Can I replace the eggs with bacon?
curmeow пишет: after kneading, should i put the dough into the fridge?
Creative Music пишет: Can I Lightly Beat The Eggs In A Seperate Bowl?
Marco Rossainz пишет: Does anyone know how long does it take to cook al dente, when putting in boiling water?
yellowsaffron пишет: @mrossainz If you're talking about fresh egg pasta, it depends on the type of flour and the shape, so I suggest always to taste it after 3-4 minutes. With regard to durum-wheat pasta, just follow what is written on the package, anyway it's always better to taste it!
Marco Rossainz пишет: @yellowsaffron & @oxRACH333Lxo
Thanks a lot, it really cooked fast compared to prepacked pasta. Also this one is soft and tender and absorbs all the flavors of the sauce. Very nice recipe thou very laborious nonetheless totally worth the effort!
aliazxz пишет: Good n easy tnx
c86alfonso пишет: bravisimo,keep it uo please
DonPepinoSauces пишет: Nothing is better than homemade pizza dough!
Mike's Channel пишет: @yellowsaffron Thank you! Much appreciated.
Chinita пишет: to make lasagna , Do I have to boil the pasta before baking ?
Ray Sabes пишет: yay the old translator!!
vasil balla пишет: You don't add a little bit of olive oil?
EC912 пишет: @youcreatea why can't we beat the eggs first?
yellowsaffron пишет: Let it rest in a cool, dry place for about an hour (not in the fridge)
yellowsaffron пишет: Every recipe for pasta fresca is different, because there is a number of varieties in Italy!
Vincent Jack пишет: @youcreatea rofl...lol
yellowsaffron пишет: All-purpose flour is fine, although in Italy it's called "farina di semola" as flour is classified in different ways from country to country
Celtic Progeny пишет: Make less. 1 egg per 100g flour.
Marquise250 пишет: would you add olive oil to the pasta mix?
flokurt пишет: Good video! But I think you forgot to mention a lot of things:
_You can add a drizzle of olive oil with the flour, eggs and salt at the begginning
_Using a food processor to mix the ingredient at the begginning is so much quicker and the result are similar
_Using a pasta machine makes the "flatenning" step a lot quicker and easier as well
_You should use more flour when making this recipe, it prevent the pasta from sticking (for example when you rolling it to cut it in spaghetti)
yellowsaffron пишет: Yes, whereas Asian noodles are made of soy or rice!
Daniela Fernandez пишет: This was great! Thank you!
sf5768 пишет: what about ravioli?
yellowsaffron пишет: If the egg is regular, use less than 1 cup of flour (the right ratio is 100 g of flour to 1 egg)
Amy DePaulis пишет: what is that wooden roller called and where do you buy one at?
MrJake985 пишет: IF you have room you can cut the pasta into the noodles you want then hang it from a coat hanger,(use a paper towel over the bar of the hanger) and let it dry then store it in an air tight container.
Jan-Peder Granholm пишет: how about if i want to dry the pasta.. is that also possible?
TaelelKwaelid пишет: just a little advice: use durum wheat meal, or the dough will be squishy after cooking.
when making tagliatelle, after flattening the pasta, let it dry for 5-6 minutes before rolling and cutting. simple, not filled pasta (like tagliatelli) is usually "al dente" when it re-emerge at boiling water surface. il takes only a couple of minutes, depending on dough thickness.
yellowsaffron пишет: It depends on how thick it is... let's say, at least 5-6 minutes (taste for doneness before draining!). Add salt to the boiling water just like with dried pasta.
Ντόρις Ρηγοπούλου пишет: Your advice is very good, but for people like me that don't have a pasta machine or a food processor it is relieving that someone in the whole youtube is there to show them how pasta is done the other way. Of course your comment is helpful though and that's why it's good that it's there for people to read.
polychronio пишет: ahha i like the fact that pasta has a lot of shapes compared with asian noodles.....question is the reason pasta has yellow colour because it absorbs eggs?
RyRo012126 пишет: is it possible to have the same result but using an almond flour?
yellowsaffron пишет: You can place your pasta on a tray and freeze it, then transfer to a freezing bag, so it won't stick to itself!
Lena B пишет: After I put all the ingredients together, can i need them in a stand mixer with the dough hook? Great vid! :)
rlacogus9853 пишет: 한글번역으로도나왓으면좋겟어요o(^-^)o
yellowsaffron пишет: Some people add olive oil to the dough, after adding the eggs
smita singh пишет: Thank u so much. i was looking for proper method of making sheets and pasta's.and now i have ur recipe through which i can make any..thank u soo much.
laima balciunaite пишет: can i substitute weat with rice and corn flour?
yellowsaffron пишет: @Smartass8504 Usually the ratio is 100 g (0,8 cup) of flour to 1 egg, but probably the flour you used absorbs more liquid... so, use big eggs and, if the dough is still too dry, add a little amount of water until it is kneadable
Teo Blasiris пишет: bravo !!!
yellowsaffron пишет: @conishuaa Yes, boil them just for a few seconds before using
Youtube Love пишет: Not all Asian noodles are made of soy or rice. There are wheat noodles, too, but some include barley flour. Ramen noodles contain eggs in the wheat dough, very similar to Italian pasta but often alkaline water is added and that changes the resulting texture a lot.
yellowsaffron пишет: it's called rolling pin ("mattarello" in Italian) and you can find it in any kitchenware shop!
yellowsaffron пишет: You can freeze the sheets of dough, layered with cling film or parchment paper, then thaw and cut as desired.
Gapcoproductions1 пишет: How long should you boil it for
allidock11 пишет: This was really helpful...but it also makes me even more grateful that I have a pasta rolling machine. :)
77trustnoone77 пишет: I made it today. And it was successful and sooooooooooooooo yummy.. Thank you so much :)
Gapcoproductions1 пишет: Thank you yellow saffron I made it and it's delicious your are awesome
yellowsaffron пишет: @CranberryY You can make it in the morning and let it rest on a tray covered with a slightly wet cloth, but you must cook it the same night, 'cause if you wait longer it would go hard.
searstower75 пишет: can i beat the egg in a bowl first then pour in the center of the flour??\r
duezeri1968 пишет: I've tried making my own egg pasta (for orrechiete) but it turned out very rubbery. Does that suggest an incorrect egg:flour ratio? Any suggestions? Many thanks for a wonderful channel. :)
thornatical пишет: this is very interesting! thanks for sharing! :)
MsSouthernman пишет: Excellent tutorial.
MyStarification пишет: Thank you very much for the recipe im going to make this for my son that only want to eat pastas only. I think this video give me an option how to make pasta using traditional way without using the machine so i can make it anytime i want. Luv ur video.
oxRACH333Lxo пишет: @mrossainz 3-5 mins i used slightly salted boiling water and i added a smal glug of extr. virgin olive oil :)
flokurt пишет: Yeah this video shows the basic way to make pasta, I used to make pasta this way too. But you know, a food processor is very helpful for many many things (slicing, cutting, grating, etc...) and will last for years (The one I'm using is about 20 years old and still works well). About the pasta machine, I bought mine 20 € and it does a decent job. All of this to say : This video is very helpful, but with a few tools, you can make it quickier, easier and make a pasta based recipies in a heartbeat!
yellowsaffron пишет: Yes, use the spiral dough hook
oxRACH333Lxo пишет: thats an awesome tip on how to make tagliatelle or linguini, i never thought to roll and cut and it saves me a fortune on a paste press! thanks for the awesome recipe, cant wait to impress my family tomorrow! :)
Creative Music пишет: So Can I Just Use 1 cup of flour and one egg?
airienkusuma пишет: wow..this recipe is a lot easier than what I've tried before. how long do you suggest the boiling time for, say, fettuccine? should I add salt to the boiling water like what I did with dried pasta? thanks!
Jak Chota пишет: @searstower75 better in flower then bowl, more natural distance to it.
Jaden Carver пишет: Thank you so much. I always wanted to know how to make my own pasta.
hicham oussais пишет: Hooo sweet ! thnx for the recipe , Pronto from Morocco
polychronio пишет: ive been always wondering why does pasta have colour of yellow unlike asian noodles...
curmeow пишет: i try to roll till its paper thin
but when i boil my ravioli, its quite tough and hard
which step did i do wrong?
coffeenciggy пишет: Ms Sonia, why do some recipes use a mix of semolina flour & all-purpose flour for making pasta fresca while other recipes use only all-purpose flour? Is it due to a regional difference en Italia? Or only personal preference, just how Nonna made it?
I enjoy your videos very much:)
Riani Tania пишет: Great!!thanksss!! Btw, I'm not Italian,but I reallyy loves pasta,so,if I made that I think its a huge portion for me,anyone knows how to store that?thanksss! Xxx
1999Roman9991 пишет: Grazie per la ricetta. Thank you for the recipe.
yellowsaffron пишет: It's the same!
yellowsaffron пишет: @Gapcoproductions1 Nice job!
yellowsaffron пишет: Yes, if you prefer
cristine daligdig пишет: wow!you made it look so easy!hope i can make my own pasta as well! thanks for your wonderful videos! :D
ainanor пишет: Thank you;-) I tried it once with only semolina but it turned out very dry, so I`ll with flour next time! ;-)
Mike's Channel пишет: What should I do if I have no plastic wrap? I am in a remote area and I don't have any. This is why I need to know how people made pasta before plastic wrap was invented. Thank you.
bobbelheadedmidget пишет: That's the girl you want to marry.
AngleWw w пишет: thats really help, thnx so much for sharing <3
yellowsaffron пишет: No, you can't make fresh egg pasta with almond flour!!
yellowsaffron пишет: I think you need to boil them longer! Look at the edge of the ravioli to see if they are ready...
Vincent Jack пишет: A true Master :)
MMAh00lligan пишет: how much olive oil should i pour into the dough after adding the eggs?
moofeyy пишет: can we beat the eggs before adding it in the flour??
youcreatea пишет: @moofeyy NO YOU CANNOT
yellowsaffron пишет: @Gapcoproductions1 Cook until it floats to the surface
yellowsaffron пишет: @sf5768 You can use the same dough: cut out many circles, prepare the stuffing you like, put a small amount of stuffing in the centre of one circle, brush the edge with egg yolk and cover with another circle of pasta, pressing with a fork to make them adhere perfectly
CranberryY пишет: can you make it in advance or the pasta would go hard?
bloodandwinearered пишет: Can I replace the eggs with bacon?
curmeow пишет: after kneading, should i put the dough into the fridge?
Creative Music пишет: Can I Lightly Beat The Eggs In A Seperate Bowl?
Marco Rossainz пишет: Does anyone know how long does it take to cook al dente, when putting in boiling water?
yellowsaffron пишет: @mrossainz If you're talking about fresh egg pasta, it depends on the type of flour and the shape, so I suggest always to taste it after 3-4 minutes. With regard to durum-wheat pasta, just follow what is written on the package, anyway it's always better to taste it!
Marco Rossainz пишет: @yellowsaffron & @oxRACH333Lxo
Thanks a lot, it really cooked fast compared to prepacked pasta. Also this one is soft and tender and absorbs all the flavors of the sauce. Very nice recipe thou very laborious nonetheless totally worth the effort!
aliazxz пишет: Good n easy tnx
c86alfonso пишет: bravisimo,keep it uo please
DonPepinoSauces пишет: Nothing is better than homemade pizza dough!
Mike's Channel пишет: @yellowsaffron Thank you! Much appreciated.
You'll Need:
1 pound all-purpose flour
- eggs to the egg level for 1 pound flour (about 4? large eggs*)
Procedures : Place the flour in the bowl and lock the cover in place.
With the machine running, slowly pour in the eggs, as explained in the "General Procedure".
Add more egg or flour as needed, letting the machine run for a minute after each addition.
When the dough is of the correct consistency, let the machine run until the dough is properly kneaded.
Total mixing time will be 6 to 7 minutes. Makes 1.3 pounds
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