Do not use just semolina or kamut flour as the dough will be too hard. • Rule of thumb is 1 egg per 100 grams of flour or heaping ¾ cup of flour • You can also dry your pasta on a drying rack. • ...

Making fresh pasta can seem intimidating. But, this rustic Italian pasta only contains three ingredients, and you won't need ...

Role the dough into desired shapes and sizes cannelloni, ravioli, thin noodles etc and enjoy a fresh and homemade pasta. Add water, a little at a time, to knead into a stiff dough. 3. Rest the dough, ...

A classic Italian fresh pasta recipe you can make by hand or with the ... Gradually draw the flour into the eggs with your hands to create a dough. The dough will become less sticky as it comes ...

Mario Carbone is the chef behind the iconic Italian restaurant Carbone in NYC. He shared his recipe for a 20-minute penne ...

My now-shuttered restaurant, Musi, in Philadelphia, was known for pasta that ... you are making your dough, you’re measuring ingredients according to weight. Any good recipe will go by weight ...

I have used a simple ratio of 1 egg to 100g ‘00’ grade flour to make the dough. If you choose to add an extra yolk to this ratio, your pasta will have a richer, sleeker feel (used to great ...

We often mix up the toppings, cheese blends, and sauces, but I've been using the same dough recipe for the past five years. At this point, I can make it from scratch while hardly even paying ...

Gnocchi, which is an Italian pasta that uses potatoes in its dough instead of just flour and egg, and Tteokbokki, a Korean ...