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 ...

Divide the dough into four portions, using one portion and covering the remaining dough with clingfilm. Set the pasta machine to its largest setting and pass the first portion of dough through the ...

With these expert tips you'll be whipping up fresh pasta at your next dinner party with time to spare. The dough for this ...

Thomas Keller's pasta dough recipe uses six egg yolks and another whole egg mixed with about 8 ounces of all-purpose flour. The chef often uses finer 00 flour (King Arthur is a fan-favorite brand).

Whether you're making noodles to dry and save for some weeknight pasta recipes ... is best made with semolina flour, thanks to its higher protein content that creates a sturdier dough.

Marcella Hazan's tomato pasta ... best in the world' despite being made up of just three ingredients and being rather low-effort. This pasta sauce, which was first published in Marcella's 1992 ...

A pasta and pesto dish from Liguria, home of the best basil in Italy ... If necessary, add a splash of water. Knead the dough on a lightly floured surface for a few minutes until it is smooth ...