How to Make Homemade Pasta Without Machine | Italian Grandma Cooking

In this video, an Italian Grandma will show us  how to make fresh Italian 'tagliatelle'! This recipe   will serve about four. Lulu will show us how to  stretch fresh pasta by hand without a machine to   make 'tagliatelle' pasta. We will need 3 whole eggs,  about 300 grams of flour and about a teaspoon of   olive oil. The general rule for making fresh  homemade pasta is about one egg per 100 grams   of flour, depending on the size of the eggs. Here,  Lulu has removed a little bit of the 300 grams of   flour until she can determine how much flour  is needed for three whole eggs. To make fresh   homemade pasta by hand, make a well in the flour  and add the three eggs in the center of the well. Beat the eggs by hand using a fork,   pulling in a little bit of flour at  a time from the sides— like this! When the eggs are no longer running, you  can begin to mix the pasta dough by hand. Making fresh homemade pasta by hand without a  machine means you need to knead the pasta dough   as well. It's a good exercise and our Italian  Grandmas is a real pro! Here, Lulu is saying   that indeed these three eggs were rather small  and so she won't be needing to add the remainder   of the flour because the fresh pasta dough is  already the right consistency. She explains   that you know you're done kneading when the pasta  dough is smooth to the touch, it doesn't stick to   your hands and when you push on the pasta dough  it should be firm enough to spring back— like   this! Cover with plastic wrap and let the fresh  homemade pasta rest for at least a half an hour. After the rest, she'll show how to stretch the  pasta dough to make 'tagliatelle'! After the pasta   dough has rested for at least a half an hour,  it's time to stretch the dough! Lulu makes a   lot of fresh homemade pasta by hand without a  machine for her family but 'tagliatelle' pasta   has to be one of the most impressive. Over the  next two minutes, we'll watch Lulu stretch this   pasta dough to a thickness of less than one  millimeter using only this large rolling pin. We'll show this in real-time so that you  can understand exactly how to stretch the   pasta like this at home. If you don't have a  gigantic rolling pin like Lulu's, stretch half   the pasta at a time or click on our affiliate  link below to find a rolling pin like Lulu's. We're getting there, but this pasta still  isn't quite thin enough for 'tagliatelle'. When stretching pasta this thin, it's common  for tiny holes to develop. If you see a hole,   simply pinch it together and keep  stretching —as Lulu shows here. Another common problem when stretching fresh pasta   by hand is developing wrinkles in the  pasta dough. Not a problem! Just stretch   the wrinkle out and continue stretching  the pasta. And we're on the home stretch! The pasta dough is ready! The final dough is less  than one millimeter thick and when you hold it up   you should be able to see your hand through  it. Now Lulu lets the pasta dry for five to   ten minutes. Italian grandmas are resourceful.  After the homemade pasta has dried slightly,   it's time to cut the pasta into tagliatelle.  The ideal width for 'tagliatelle' noodles   should be seven millimeters. Since  pasta always swells when cooking,   the cooked Italian 'tagliatelle' pasta  will be about eight millimeters in width. Transfer the cut 'tagliatelle' pasta to a   paper towel or parchment paper  covered with semolina flour. Toss the pasta with semolina as well to prevent  sticking. Semolina is a much coarser flour   which keeps the pasta from sticking together  without compromising the pasta's texture. If   you aren't cooking the pasta immediately,  you'll want to portion it out. Lulu creates   four portions. Lulu says that 'tagliatelle' pasta  freezes really well. Just portion it out on a   flat surface and place it into a freezer  uncovered for a few hours. Once frozen,   you can cover it better with plastic or something  similar. Cooked 'tagliatelle' pasta in boiling water   just as you would any kind of pasta. If we cook  the pasta right now after it was freshly made,   it would only take about a minute. If we let the  pasta dry for a day, Lulu says to add about 30   seconds to the cook time. If you're cooking frozen  tagliatelle pasta, it still should take no longer   than two minutes. Use your fresh 'tagliatelle' in  one of these classic Italian recipes: 'Tagliatelle'   with porcini mushrooms, with champignon  button mushrooms or served with a classic   Ragu Bolognese. Buon appetito! Subscribe below  for more recipes like this from Italy and beyond!

Channel: Piatto Recipes

Views: 232,021

Keywords: homemade pasta without machine, homemade pasta, how to make, how to make homemade pasta, homemade, pasta, without a machine, fresh pasta, egg pasta, how to hand roll pasta dough, pasta dough, making fresh pasta, fresh pasta recipe, make fresh pasta at home, no pasta machine, how to make pasta, pasta recipes, handmade pasta, fresh pasta dough recipe, italian grandma cooking, recipe, italian food, without machine, rolling pin, egg, Piatto (Brand), piatto, best homemade pasta

Id: uuY3yZkaLWI

Length: 10min 43sec (643 seconds)

Published: Mon Dec 30 2019